For the Brownies
Line an 8-inch square baking pan with parchment paper, and also use non-stick cooking spray so that the brownies lift out easily.
Preheat the oven to 350°F.
Using an electric hand mixer, combine the dry cake mix, dry pudding mix, lemon juice, eggs, and lemon zest together in a medium sized mixing bowl.
Pour batter into the prepared baking pan and use a spatula to spread evenly.
Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with only moist crumbs (no wet batter).
Remove lemon brownies from the oven and let them cool in the pan for 10 minutes. Holding both sides of parchment paper, lift the brownies up out of the pan and allow them to cool completely. Meanwhile, make the glaze.
For the Glaze
Whisk the powdered sugar and lemon juice together in a mixing bowl until smooth. If needed, thin the glaze by adding a few more drops of lemon juice to reach desired consistency.
Slice brownies into squares, then drizzle glaze over the top and sprinkle with lemon zest.
Nutrition
Serving: 1 | Calories: 286cal | Carbohydrates: 64g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 420mg | Sugar: 34g | Fiber: 1g | Calcium: 109mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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