𝗟𝗘𝗠𝗢𝗡 𝗕𝗥𝗢𝗪𝗡𝗜𝗘𝗦

1 15.25 oz box of yellow cake mix (I used Betty Crocker)

1 box lemon instant pudding

1/3 cup lemon juice

2 large eggs

1 teaspoon lemon zest

Glaze:

1 cup powdered sugar

1 tablespoon lemon juice (add a few extra drops if needed for desired consistency)

Lemon zest for garnishing (optional)

Line an 8” square baking dish with parchment paper and spray with cooking spray so that the brownies lift out easily.Preheat the oven to 350. With a hand mixer, combine the cake mix, pudding, lemon juice, eggs, and lemon zest in a medium sized mixing bowl.Pour batter into the prepared pan and spread evenly.Bake for 22-24 minutes or until a toothpick can be inserted in the center and come out clean or with only crumbs (no wet batter). Remove from the oven and let cool in the pan for 10 minutes.

Lift the parchment paper out of the pan and cool completely. Cut brownies into squares and make the glaze.

For the glaze:

combine the powdered sugar and lemon juice together until smooth. Drizzle over brownies and sprinkle with lemon zest.