This chewy, fresh lemon brownie with a sweet lemon glaze in made with fresh lemon juice, butter, sugar, eggs, lemon zest, and salt and topped with a tangy lemon sugar glaze.
Preheat oven to 350 degrees. Lightly spray a 8 x 8 pan with non-stick cooking spray or line the pan with parchment paper (it makes it easier to cut the lemon brownies).
In a large bowl, cream the butter and sugars, until light and fluffy, about 3-4 minutes, scraping the sides of the bowl often. Add in eggs one at a time, mixing after each addition.
Add lemon zest and lemon juice and mix until mixed together.
Fold in flour and salt. Stir together. Pour into prepared pan and bake for 20-25 minutes or until toothpick comes out clean (meaning there's no runny batter). Let cool.
Lemon Glaze:
In a small bowl, whisk together powdered sugar and lemon juice. I suggest using a whisk to achieve the smoothest glaze.
Once the lemon brownies have slightly cooled, pour on glaze. Let the glaze set up before cutting into squares.
Notes
I like to place the bars in the freezer before cutting them into slices to make them easier to cut.