Can I use bottled lemon juice instead of fresh?

You can, but fresh really does make a difference! Bottled juice works in a pinch (we've all been there), but add an extra teaspoon of zest to boost the flavor. The preservatives in bottled juice dull the bright citrus taste, so your brownies won't have quite the same zing.

Why did my brownies turn out dry?

Oh no! Usually this means either overbaking or overmixing. Set a timer for 18 minutes and check early - ovens vary wildly. And remember, mix the batter just until combined. Those extra stirs develop gluten, making them tough. If it's too late, try my revival trick: microwave a square for 10 seconds with a damp paper towel on top.

Can I make these gluten-free?

Absolutely! I've had great results with 1:1 gluten-free flour blends. Almond flour works too, but you'll need an extra egg to bind it. The texture will be slightly denser but still delicious. My celiac friends go crazy for this version!

How do I get clean cuts without crumbling?

Two secrets: chill them first (15 minutes in the fridge firms them up), and use a sharp knife dipped in hot water then wiped dry between cuts. Works like magic for those Instagram-worthy squares!

Can I freeze the batter for later?

I don't recommend it - the baking powder loses its oomph. But baked brownies freeze beautifully! Wrap individual squares tightly and they'll keep for 3 months. Perfect for when you need a quick dessert fix.

Easy 1-Bowl Lemon Brownies That Taste Like Sunshine

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Lemon brownies are a zesty twist on the classic chocolate brownie. These tangy, sweet treats are perfect for any occasion and easy to make.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tbsp lemon zest
2 tbsp fresh lemon juice
1/4 tsp salt
1/2 tsp baking powder

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Instructions

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest and lemon juice.
In a separate bowl, whisk together flour, salt, and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Let cool before cutting into squares.

Notes

Use fresh lemon juice for the best flavor.
Do not overmix the batter to keep the brownies tender.
Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 brownie
Calories: 180
Sugar: 12g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0.5g
Protein: 2g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/easy-lemon-brownies-recipe/