Glazed Lemon Brownies Recipe

In a Lemon Blondie, adding baking soda helps the blondies rise and become lighter and fluffier during baking. It creates tiny air bubbles in the batter, making them softer and more tender. Baking soda also balances the acidity from the Lemon zest and juice, improving the overall texture and flavour of the blondies. So, it’s like a magic touch that makes your Lemon Brownies extra delicious and irresistible!

You can jazz up this brownie recipe by adding extra Lemon zest from 1 organic Lemon and sprinkling it on top of the glaze to make it look more sexy!

Here are some garnish ideas that can take your freshly baked Lemon bars to the next level. Fresh berries, White Chocolate chips, candied Lemon slices, fresh Mint leaves, White Chocolate drizzle, toasted Coconut flakes. Feel free to get creative!

Adding Too Many Mix-Ins: While mix-ins like chocolate chips or nuts can add flavour and texture to brownies, adding too many can overwhelm the batter and affect its consistency.

Not Allowing Brownies to Cool Properly: Cutting into hot brownies can cause them to fall apart and lose their shape. Allow the brownies to cool completely in the pan before slicing them into squares.

Skipping the Grease or Lining the Pan: Skipping greasing or lining the pan can result in brownies sticking to the pan, making them difficult to remove. Grease the pan or line it with parchment paper for easy removal.

Not Preheating the Oven: Preheating the oven is crucial for even baking. Skipping this step can lead to unevenly baked brownies with inconsistent texture. This is so easily overlooked when making recipes.

Using Expired Ingredients: Using expired or old ingredients, such as baking powder or cocoa powder, can affect the taste and texture of the brownies. Always check the expiration dates of your ingredients before using them.

Overmixing the Batter: Overmixing the batter can lead to dense and tough brownies. Mix the ingredients just until they are combined to avoid overdeveloping the gluten in the flour.

Overbaking: Baking brownies for too long can result in dry and crumbly texture. Be sure to check for doneness a few minutes before the recommended baking time to prevent overbaking.

We would highly recommend using Organic Lemons for the zest. Citrus fruits are commonly sprayed with pesticides that may harm your health. Using Organic Lemons for the perfect zest can really make a difference to the taste too!

Yes, you sure can! Overmixing the batter can lead to undesirable problems with the final result.

Uneven Distribution: Overmixing can cause uneven distribution of ingredients, leading to inconsistencies in texture and flavour throughout the brownies.

Tough Texture: Overmixing can cause the gluten in the flour to develop excessively, resulting in a tougher and denser texture in the baked brownies or blondies.

Air Incorporation: Excessive mixing can also incorporate too much air into the batter, leading to a lighter and cake-like texture rather than the dense and fudgy texture desired in these brownies.

This is an interesting question. Technically these are blondies but the term brownie is so commonly used that it’s easier for people to understand what the recipe actually is, but there is an important difference between the two.

Brownies use Cocoa powder that gives them a beautiful rich brown, dark chocolate colour while blondies do not use Cocoa powder in the recipe.

Both blondies and brownies are equally delicious!

Too Much Butter: Blondies rely on butter for moisture and flavour, but using too much can result in greasy blondies. Be sure to measure your butter accurately, and if you find that your blondies are too greasy, you can try reducing the amount of butter in your recipe slightly.

Overmixing: Overmixing the batter can also lead to greasy blondies. Mix the ingredients just until they are combined to avoid overdeveloping the gluten in the flour and releasing too much fat from the butter.

Incorrect Butter Temperature: If the butter is too warm when you mix it with the other ingredients, it can lead to greasy blondies. Make sure your butter is softened to room temperature but not melted. Creaming softened butter with sugar until light and fluffy can help prevent greasiness.

Type of Butter: Different types of butter have varying fat contents, which can affect the greasiness of your blondies. Using a higher fat content butter may result in greasier blondies, so consider using a lower fat content butter or reducing the amount used.

Greased Pan: If you grease your baking pan too generously, it can contribute to greasy blondies. Use a light coating of butter or cooking spray, or line your pan with parchment paper to prevent excessive greasiness.