Introduction

Lemon brownies offer a delightful twist on the classic chocolate treat, combining bright citrus flavors with a soft, tender texture. These tangy, sweet bars are perfect for springtime gatherings or whenever you crave a fresh dessert.

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, fully incorporating each before adding the next. Then, mix 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 ensure a soft texture.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 22-25 minutes, or until the edges are set and lightly golden. A toothpick inserted in the center should come out clean or with a few moist crumbs. Be careful not to overbake.
Step 6: While the brownies cool, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed. The glaze should be pourable but thick.
Step 7: Once the brownies have cooled completely in the pan, pour the glaze over the top. Spread it evenly and sprinkle with additional lemon zest if desired.
Step 8: Let the glaze set before using the parchment paper to lift the brownies out of the pan. Slice into squares or rectangles and serve.

Tips & Variations

For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
Try substituting half the all-purpose flour with almond flour for a slightly nutty texture.
If you prefer a lighter glaze, mix in a teaspoon of honey or maple syrup for added sweetness and shine.

Storage

Store the lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Before serving refrigerated brownies, bring them to room temperature or warm slightly for the best texture. The glaze may soften when chilled but will firm up again at 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?

While fresh lemon juice provides the best flavor and brightness, you can use bottled lemon juice in a pinch. Use the same amount, but consider adjusting to taste since bottled juice can be less vibrant.

Can these brownies be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure your blend contains xanthan gum or add it separately to help maintain the texture.

Lemon Brownies Recipe

Print Recipe

★★★★★

4.5 from 729 reviews

These Lemon Brownies offer a delightful twist on traditional brownies by combining rich buttery cake with fresh lemon zest and juice for a bright, tangy flavor. Topped with a smooth lemon glaze and optional zest garnish, they are a perfect balance of sweet and citrusy, ideal for any dessert lover who craves a refreshing treat.

Author: Stella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie 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)

Glaze Ingredients

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, leaving an overhang on the sides for easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until evenly combined.
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, fully incorporating each before adding the next. Then mix in the lemon zest and lemon juice until well blended.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain a tender, soft texture in the brownies.
Bake the Brownies: Pour the batter into the prepared baking pan and smooth out the top with a spatula. Bake in the preheated oven for 22-25 minutes, or until the edges are set and lightly golden. Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Be careful not to overbake.
Prepare the Glaze: While the brownies cool in the pan, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker consistency, aiming for a pourable but thick glaze.
Glaze and Garnish: Once the brownies have completely cooled, pour the lemon glaze evenly over the top. Spread it out carefully and sprinkle with additional lemon zest if using, for extra vibrant flavor and visual appeal.
Slice and Serve: Allow the glaze to set slightly before using the parchment paper overhang to lift the brownies out of the pan. Cut into squares or rectangles and serve chilled or at room temperature for best flavor.

Notes

Make sure not to overmix the batter to keep the brownies tender and soft.
Let the brownies cool completely before glazing to prevent melting the glaze.
Adjust the lemon juice in the glaze to your taste preference; less if you prefer sweeter glaze, more for tangier flavor.
Using parchment paper with an overhang makes it easier to remove the brownies from the pan in one piece.
Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: lemon brownies, lemon dessert, glazed brownies, citrus brownies, easy lemon dessert, lemon glaze