For the brownies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 4 large eggs
For the glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 4 tablespoons lemon zest
Preheat the oven to 350 degrees F.
Line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk the flour and the baking powder together.
In a large bowl, add the butter, the sugar, 2 tablespoons of the lemon juice, and 2 tablespoons of the lemon zest. Using an electric hand mixer, beat the mixture until it is light and fluffy.
Beat the eggs into the batter, one at a time, until they are combined.
Gradually beat the flour mixture into the butter mixture until it is combined.
Pour the batter in the prepared baking pan and bake until a toothpick inserted in the center comes out with moist crumbs, about 25-28 minutes.
Allow the brownies to cool completely.
Once the brownies have cooled, in a large mixing bowl, whisk the powdered sugar, the remaining lemon juice, and the remaining lemon zest together until combined.
Pour the glaze over the brownies and evenly spread it out.
Allow the glaze to harden overnight.
Slice and serve.