Pressure Cooker Lemon Brownies Recipe
These pressure cooker lemon brownies are bursting with bright citrus flavor, a buttery crumb texture, and topped with a tangy lemon glaze — a perfect combination of sweet and zesty in every bite.
Equipment
- 1 Mixing bowl Large
- 1 8x8 baking pan Greased or lined with parchment
Ingredients
Main ingredients
- ¾ cup all-purpose flour this makes your brownies nice and cakey
- ¾ cup white sugar brings the sweet balance to lemon’s tang
- ½ cup unsalted butter softened — gotta have that creamy goodness
- ½ teaspoon sea salt brightens the whole flavor, trust me
- 3 large eggs these bind everything together real good
- 2 tablespoons lemon juice the heart and soul of that fresh citrus zing
- 1 tablespoon lemon zest plus extra for glaze — don’t skip it or you’ll miss the punch
- 1 cup confectioners' sugar for that smooth, tangy glaze topping
- ¼ cup lemon juice for glaze
- ¼ teaspoon vanilla extract for glaze
Instructions
Instructions
- Preheat oven to 350°F. Grease or line an 8x8 baking pan with parchment.
- Cream together the softened butter and sugar in a big bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and sea salt until well combined.
- Fold in the flour slowly just until combined. Do not overmix.
- Pour batter into pan and smooth the top.
- Bake for 25 to 30 minutes. Check with toothpick — it should come out mostly clean.
- While baking, prepare glaze by mixing confectioners’ sugar, lemon juice, lemon zest, and vanilla until smooth.
- When brownies are baked and cooled, pour glaze over top and spread evenly.
- Let glaze set before cutting and serving.
Notes
Wrap leftovers tightly and refrigerate to keep them moist and fresh for up to 5 days.