1-First, preheat your oven to 350°F and grease an 8×8 inch baking pan or line it with parchment paper for easy removal. This sets the stage for even baking and makes cleanup a breeze.

2-In a medium bowl, whisk together the flour, baking powder, and a pinch of salt to form the dry base of your lemon brownies.

3-Next, in a separate large bowl, beat the softened butter with granulated sugar until it’s creamy and smooth, which helps create that moist texture we all love.

4-Add the eggs one at a time, beating well after each to build a fluffy batter for a vegan twist, flax eggs work great here.

5-Stir in the fresh lemon juice and lemon zest to infuse that signature citrus flavor right into the mix.

6-Gradually fold the dry ingredients into the wet ones, mixing gently so you don’t overwork the batter.

7-Pour the batter evenly into your prepared pan and smooth the top with a spatula for an even bake. Bake for 20-25 minutes or until a toothpick comes out clean, then let it cool for 10-15 minutes before adding the glaze.

8-For the glaze, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth, then pour it over the cooled brownies and spread it evenly.

9-Finally, let the brownies cool completely before slicing them into 16 squares. This recipe takes about 30-35 minutes total, with 10 minutes prep and 20-25 minutes cooking, making it perfect for a quick dessert!