Moist lemon brownie

by Metros Marketing | September 30, 2026 8:33 am

These delightful ‘brownies’ are easily made from fridge and pantry staples. The finished brownie is dense and moist with an intense lemony richness.

Ingredients
• 1 1/2 cups caster sugar
• 1 1/2 cups flour
• 250g butter, softened
• 4 eggs, room temperature
• 2 Tbsp grated lemon rind
• 1/4 cup freshly squeezed lemon juice

Method

1. Preheat the oven to 180°C and set the oven rack in the centre. Line the base and sides of a 20cm by 30cm slice tin with baking paper.
2. You will need to use an electric beater to achieve the correct texture. Place all the ingredients into a bowl and beat on a moderate speed for 3 to 5 minutes, until the mixture is light, fluffy and very voluminous. Spread evenly into the prepared slice tin. The mixture, once whipped, should be three times the original volume.
3. Bake for 25 minutes, or until lightly golden and the slice has shrunk away from the sides of the tin. Cool in the tin for 10 to 15 minutes before turning out onto a cake rack to finish cooling.
4. Sift a thick dusting of icing sugar on top before cutting into slices. Keep in an airtight container.

Baker’s tips:

1. For the freshest lemon flavour avoid Meyer lemons. Instead, use Yen Ben or Lisbon lemons, their crisp lemon notes can handle (and enhance) the richness of the butter and sweetness of the sugar effortlessly.
2. It’s not possible to use melted butter, nor very hard butter. For the butter to be at room temperature, you should be able to push two or three fingers into it and easily leave an indentation. If the butter is too hard it will not whip up and hold sufficient air to create a batter. Melted butter acts like an oil; it will not whip and the brownie will be stodgy.

Source URL: https://metropol.co.nz/moist-lemon-brownie/

---