1. Preheat your oven to 350 degrees Fahrenheit. This is crucial for getting the brownies just right. Make sure your oven is hot enough to bake them evenly.
2. Prepare an 8x8 inch baking dish by spraying it with cooking spray. This prevents sticking and ensures easy removal when they’re done.
3. Zest and juice 2 to 3 large lemons, depending on their size. You want enough zest and juice to really make those brownies pop with flavor, so don’t hold back.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt, and butter. Beat until everything is well combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice. This mixture will add moisture and flavor to your brownies.
6. Now, pour the egg mixture into the flour mixture. Beat at medium speed until the batter is smooth and creamy, which should take about 2 minutes. Look for a thick, luscious texture.
7. Pour the batter into your prepared baking dish, spreading it evenly with a spatula. It should look nice and smooth before it goes in the oven.
8. Bake for 20 to 25 minutes. Keep an eye on them; you want them to turn golden around the edges and a toothpick inserted in the center should come out clean.
9. Once baked, allow the brownies to cool completely in the pan. This step is vital; if you don’t let them cool, the glaze won’t set properly.
10. To make the glaze, sift the powdered sugar, and mix in the reserved lemon zest and lemon juice. Whisk until it's smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
11. Spread half of the glaze over the cooled brownies using a rubber spatula. Let it set for a bit; I often pop them in the fridge to speed up the process.
12. Once the first layer of glaze is set, spread the remaining glaze over the brownies. Again, let it set, using the fridge if necessary.
13. Finally, cut into bars and serve. This recipe makes about 24 small brownies, perfect for sharing with family and friends.
