Lemon Brownies Recipe

First, preheat the oven to 350, and have an oven rack in the center position. Have ready an 8-inch square pan lined with parchment paper in one direction (with long handles on one side for easy lifting), if your brownie pan isn't non-stick.
Combine the melted butter, sugar, lemon zest in a medium bowl. Whisk together well.
1/2 cup unsalted butter, melted, 1 1/2 cups sugar, 1 lemon, zested
Next, whisk in the egg and 2 egg yolks very well. Reserve the two extra egg whites for another use.
1 egg + 2 egg yolks
Add the lemon juice and whisk again.
1 tablespoon lemon juice
Finally, sprinkle the flour, baking powder and salt evenly over the bowl and stir to combine.
1 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon fine sea salt
Spread the mixture in an 8-inch square pan. Bake for 25-27 minutes, until the edges are starting to crackle and turn golden brown. Remove the brownies from the oven and let cool slightly.
To make these easy to cut: I actually move them to the freezer for 15-20 minutes. Then, they pop right out of the pan, and then cut into 16 squares.
To make the glaze: whisk together the powdered sugar lemon juice and lemon zest. Pour over the brownies and serve.
3/4 cup powdered sugar, 1 1/2 tablespoon lemon juice, 1/2 Zest of 1/2 a lemon