Introduction

Lemon brownies offer a delightful twist on the classic treat, combining the bright, zesty flavor of lemon with a soft, buttery texture. They’re perfect for anyone craving a sweet and tangy dessert that’s easy to make at home.

This image shows a square lemon bar with two main layers. The bottom layer is thick, crumbly, and golden brown with a slightly rough texture. The top layer is a smooth, glossy white icing that covers the entire bar evenly, with some small cracks and a soft sheen. The lemon bar sits on a white marbled surface with a few scattered crumbs around it. In the background, there is a blurred slice of lemon and parts of other lemon bars. The colors are warm and bright, emphasizing the contrast between the pale yellow base and the white icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 cup unsalted butter, softened
2 large eggs
2 tbsp lemon zest (from about 2 lemons)
2 tbsp lemon juice (from about 1/2 lemon)

For the Glaze:

1 cup powdered sugar
2-3 tbsp lemon juice (adjust for desired consistency)
Additional lemon zest for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
Step 3: In a large bowl, use an electric mixer to cream the softened butter until smooth. Add the eggs one at a time, mixing fully after each addition. Then stir in the lemon zest and lemon juice until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the brownies soft.
Step 5: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 22-25 minutes, until the edges are set and lightly golden. A toothpick inserted in the center should come out clean or with a few moist crumbs. Avoid overbaking.
Step 6: While the brownies cool, whisk together the powdered sugar and lemon juice until smooth to make the glaze. Adjust the consistency by adding more lemon juice or powdered sugar as needed; it should be pourable but thick.
Step 7: Once the brownies are completely cool, pour the glaze over the top and spread evenly. Sprinkle with additional lemon zest if desired.
Step 8: Let the glaze set before lifting the brownies out of the pan using the parchment paper. Slice into squares or rectangles and serve.

Tips & Variations

For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.
Swap half the all-purpose flour with almond flour for a slightly nutty texture.
To make these gluten-free, use a 1-to-1 gluten-free baking flour blend instead of regular flour.
Garnish with fresh berries for a colorful and fresh presentation.

Storage

Store lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. If refrigerated, allow brownies to come to room temperature or warm slightly before serving for the best texture. The glaze may firm up but will soften as it reaches room temperature.

How to Serve

A close-up view of a square lemon bar showing three distinct layers: the bottom layer is a light brown crumbly crust, the middle layer is a thick, dense yellow lemon filling with a slightly grainy texture, and the top layer is a smooth white glaze with a slightly glossy finish, drizzled unevenly in soft lines. The lemon bars rest on white parchment paper with more bars and blurred yellow lemons softly visible in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, you can substitute bottled lemon juice if fresh lemons are unavailable, but fresh juice usually provides a brighter, fresher flavor.

Can I freeze lemon brownies?

Absolutely. Wrap cooled brownies tightly in plastic wrap and then foil before freezing. They keep well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Lemon Brownies Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

These tangy and sweet Lemon Brownies combine the rich, buttery texture of traditional brownies with the bright, zesty flavor of fresh lemons. Topped with a smooth lemon glaze and optional zest garnish, they make a refreshing twist on a classic dessert that’s perfect for spring or summer treats.

Author: Stella
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 37-40 minutes
Yield: 9 to 12 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Brownies

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 cup unsalted butter, softened
2 large eggs
2 tbsp lemon zest (from about 2 lemons)
2 tbsp lemon juice (from about 1/2 lemon)

Glaze

1 cup powdered sugar
2–3 tbsp lemon juice (adjust for desired consistency)
Additional lemon zest for garnish (optional)

Instructions

Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring there is an overhang on the sides to make removing the brownies easier once baked.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until well combined and aerated.
Cream Butter and Add Eggs: In a large bowl, use an electric mixer to cream the softened unsalted butter until smooth and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Then, mix in the lemon zest and lemon juice until the mixture is well incorporated and fragrant.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until all ingredients are combined. Avoid overmixing to maintain a tender, soft brownie texture.
Bake the Brownies: Pour the batter into the prepared baking pan, smoothing the surface with a spatula. Bake in the preheated oven for 22 to 25 minutes, or until the edges are set and lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Take care not to overbake to preserve moistness.
Prepare the Glaze: While the brownies cool completely in the pan, whisk together the powdered sugar and lemon juice until smooth and pourable but thick. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
Glaze and Garnish: Once the brownies have fully cooled, pour the lemon glaze over the top, spreading it evenly. Optionally, sprinkle additional lemon zest over the glaze for an extra burst of fresh flavor and decorative touch.
Slice and Serve: Allow the glaze to set before using the parchment paper overhang to lift the brownies from the pan. Cut into squares or rectangles and serve fresh.

Notes

Use fresh lemons for the best flavor in both the zest and juice.
Do not overmix the batter once the dry ingredients are added to keep the brownies soft and tender.
Make sure the brownies are completely cooled before glazing to prevent the glaze from melting or sliding off.
The glaze consistency can be adjusted to be thicker or thinner depending on preference by altering the amount of lemon juice.
These brownies can be stored in an airtight container at room temperature for up to 3 days.

Keywords: lemon brownies, lemon dessert, lemon glaze brownies, citrus brownies, easy lemon brownies recipe, baking with lemons