These lemon brownies are sweet, tart, and delicious bars topped with glaze and full of flavor. Far easier and tastier than you can imagine!
This week, I decided to tweak one of my all time favorite recipe, these strawberry brownies, and see if a lemon version would be equally yummy. I followed the recipe for strawberry brownies but substituted lemon cake mix for the strawberry mix. For the glaze, I used fresh lemon juice. The results were wonderful; the brownies were amazing!
I gave samples to some teenagers who were at the house studying for exams, and they all loved them. The brownies get a lot of lemony zing from using the fresh lemon juice in the glaze. I used Duncan Hines lemon supreme cake mix, but any lemon cake mix should work just fine.
A note on baking pans: When I make a single batch of these (or any other brownies), I use a Wilton 8-Inch Square Cake Pan so that the brownies will bake evenly (aluminum is the best heat conductor). Because I often double brownie recipes (since they freeze so well), I use a Nordic Ware Half Sheet Pan for the larger batch. Whichever pan I use, I always line with parchment so that I can lift the brownies from the pan in one piece.
So for a quick dessert to take to someone or serve on a dessert table, strawberry or lemon brownies are both savvy options! I’d love to hear from any of you who try these brownies. Thanks so very much for visiting my site. As always, be blessed, and stay savvy!