Lemon Brownies

granulated sugar - You can substitute granulated sugar with an equal amount of brown sugar for a slightly richer flavor.

unsalted butter - If you only have salted butter, you can use it instead, but reduce the added salt in the recipe to compensate.

large eggs

lemon zest

fresh lemon juice - If you don’t have fresh lemon juice, you can use bottled lemon juice, but adjust the amount slightly to taste, as bottled juice may be more concentrated.

all-purpose flour - You can try using a gluten-free flour blend if you’re looking to make gluten-free brownies.

salt

powdered sugar - For the glaze, you can substitute powdered sugar with a powdered sugar alternative like erythritol or stevia for a lower-calorie option.

Always keep in mind that ingredient substitutions may slightly alter the taste and texture of the final product, so adjust accordingly to your preference.

subheading: EQUIPMENT:

8×8-inch baking pan

large mixing bowl

hand mixer

wire rack

small mixing bowl

whisk

rubber spatula

Fresh Berries: Serve lemon brownies with a side of fresh berries like strawberries, blueberries, or raspberries for a pop of color and added fruity flavor.

Directions at lovebakesgoodcakes.com

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