Lemon Brownies

Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper on all sides. Set aside.
In a large microwave-safe bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oils into the sugar. Add the butter to the lemon sugar and microwave until the butter is fully melted, the sugar is starting to dissolve and the mixture is hot to the touch, about 1 minute, then remove and stir using a whisk. If the butter isn’t completely melted, microwave for another 15 seconds. Whisk again.
Add the eggs, vanilla extract, and lemon extract and whisk vigorously until the mixture becomes glossy and lightens in color, about 30 seconds.

Add the flour, salt, and baking powder and use a rubber spatula to fold together until just combined and no streaks of flour remain. Do not overmix. Use the rubber spatula to scrape the batter into the prepared baking pan, spreading it evenly the the edges.
Bake until the edges are set, and a butter knife inserted into the middle comes out mostly clean, 20 to 25 minutes. Set aside to cool.
While the lemon brownies cool, make the glaze. In a small mixing bowl combine the lemon juice, powdered sugar, and vanilla extract. Whisk together until smooth. If the glaze seems too thick, add a teaspoon of lemon extract to thin it out. Pour the glaze over the cooled blondies, spreading evenly to the edges. Allow the glaze to set completely before slicing and serving!