Ingredients
- For the Brownies:
- 15.25 ounces yellow cake mix (Betty Crocker)
- 3.4 ounces lemon instant pudding mix
- ⅓ cup fresh lemon juice
- 3 large eggs
- 1 teaspoon lemon zest
- For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice (more if needed)
- Lemon zest for garnish (optional)
Instructions
- Prepare the Brownies: Line an 8-inch square baking pan with parchment paper and lightly spray with non-stick cooking spray. Preheat the oven to 350°F (175°C).
- In a medium bowl, use an electric hand mixer to combine the yellow cake mix, lemon pudding mix, lemon juice, eggs, and lemon zest. Mix until smooth.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Let the brownies cool in the pan for 10 minutes. Then, lift the brownies out using the parchment paper and let them cool completely.
- Prepare the Glaze: In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth. If needed, adjust the consistency with a few more drops of lemon juice.
- Assemble: Once the brownies have cooled, cut them into squares and drizzle the glaze over the top. Sprinkle with additional lemon zest if desired.
Notes
- If you want a stronger lemon flavor, add more lemon zest to the batter.
- The glaze can be made thicker or thinner by adjusting the amount of lemon juice.
- For a fun touch, garnish with extra lemon zest before serving.
- Prep Time: 12 minutes
- Cook Time: 24 minutes
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
