Preheat the oven to 350F degrees and prepare an 8x8-inch baking pan by spraying generously with non-stick spray and line the bottom with parchment paper. Set aside.
In a large mixing bowl. Mix the15.25 ounce box lemon cake mix, 2 large eggs, 1/3 cup unsalted butter, melted and 1 teaspoon lemon extract. Mix until just combined, the mixture will be thick!
Press the mixture into the prepared baking dish and bake 18-20 minutes or until a toothpick inserted in the center of the brownies comes out clean.
Remove from the oven and allow to cool completely on a wire rack.
To make the glaze, whisk together ¾ cup powdered sugar, 1 teaspoon lemon extract and 1 ½ Tablespoons milk in a medium bowl and whisk until combined.
Pour over the cooled brownies and smooth evenly.
Cut into 9 pieces and serve!
Notes
You can add other mix ins if desired. My top choice would be poppy seeds.
The glaze completes the brownies in my opinion, but you can change it up or omit it altogether.
These are dense brownies not cake like ones.
You can make a double batch if desired.
Store in an airtight container for up to 3 days. Or freeze for up to 3 months.