Lemon Brownies

Lemon Brownies are a bright, citrusy twist on the classic chocolate brownie—dense, moist, and bursting with fresh lemon flavor. They have the soft, fudgy texture I love about brownies, but instead of cocoa, they’re packed with zesty, sweet-tart lemon goodness.

Why You’ll Love This Recipe

I love how these lemon brownies offer the perfect balance between rich and refreshing. They’re easy to make with simple ingredients and deliver a bold lemon flavor that’s both sweet and slightly tangy. They’re a beautiful dessert for spring and summer, and they add a bright pop of color and taste to any dessert table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the lemon brownies:
all-purpose flour
granulated sugar
unsalted butter, melted
eggs
fresh lemon juice
lemon zest
baking powder
salt
vanilla extract

for the lemon glaze (optional but recommended):
powdered sugar
fresh lemon juice
lemon zest

directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, I whisk together the melted butter and sugar until smooth.

3. I add the eggs, lemon juice, lemon zest, and vanilla, whisking until fully combined.

4. In a separate bowl, I mix the flour, baking powder, and salt.

5. I gradually stir the dry ingredients into the wet ingredients, mixing just until combined.

6. I pour the batter into the prepared pan and spread it out evenly.

7. I bake for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

8. I let the brownies cool completely before glazing.

9. For the glaze, I whisk powdered sugar and lemon juice together until smooth, then spread it over the cooled brownies and sprinkle with extra zest if I want a little more color and flavor.

Servings and timing

This recipe makes about 12 lemon brownies. Prep time is around 10 minutes, bake time is 20–25 minutes, and cooling and glazing take an additional 30–40 minutes.

Variations

Sometimes I add a handful of white chocolate chips to the batter for a creamy, sweet contrast to the lemon. When I want a gluten-free version, I substitute a 1:1 gluten-free baking flour. I’ve also used Meyer lemons for a sweeter, slightly floral flavor that’s absolutely amazing.

storage/reheating

I store these lemon brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They taste great cold or at room temperature. If I want to freeze them, I wrap them tightly (before glazing) and freeze for up to 2 months. I thaw overnight in the fridge before adding glaze.

FAQs

Can I make lemon brownies without the glaze?

Yes, they’re delicious even without it. The glaze just adds an extra punch of sweetness and lemon flavor.

How do I know when the brownies are done baking?

I check for moist crumbs on a toothpick inserted in the center—if it comes out clean or with just a few crumbs, they’re done. I avoid overbaking so they stay fudgy.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor. I highly recommend using fresh lemons for both the juice and zest.

How do I make them extra lemony?

I add a little extra lemon zest to the batter or the glaze when I want even more citrus punch.

Are lemon brownies supposed to be cakey or fudgy?

These are more on the fudgy side—dense, moist, and rich, similar to a traditional chocolate brownie but bursting with lemon instead.

Conclusion

Lemon Brownies are a fresh, zesty take on one of my favorite desserts. They’re easy to make, packed with bold lemon flavor, and have that perfect dense, chewy texture that keeps me coming back for more. Whether I’m baking for a party or just for myself, these bright, sunny treats are always a hit.

Best Lemon Brownies

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• Author: Mary
• Prep Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 brownies
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

These Lemon Brownies are the ultimate citrus dessert—moist, dense, and bursting with bright lemon flavor. A refreshing twist on traditional brownies, they have the soft, fudgy texture you love with a bold lemon kick. Topped with a zesty lemon glaze, these easy-to-make bars are the perfect sweet treat for spring, summer, or anytime you crave a chewy lemon dessert.

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Ingredients

• For the lemon brownies:
• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• For the lemon glaze (optional but recommended):
• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1/2 tsp lemon zest (for garnish)

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, whisk together melted butter and sugar until smooth.

3. Add eggs, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.

4. In a separate bowl, combine flour, baking powder, and salt.

5. Gradually stir dry ingredients into the wet ingredients until just combined.

6. Pour batter into the prepared pan and spread evenly.

7. Bake for 20–25 minutes, or until a toothpick comes out with moist crumbs.

8. Let cool completely in the pan.

9. To make the glaze, whisk together powdered sugar and lemon juice until smooth. Spread over cooled brownies and garnish with lemon zest if desired.

10. Let the glaze set before slicing and serving.

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Notes

• For extra lemon flavor, add more zest to the batter or glaze.

• White chocolate chips make a delicious addition to the batter.

• Use Meyer lemons for a sweeter, floral twist.

• For gluten-free lemon brownies, use a 1:1 gluten-free baking flour.

• These lemon blondies taste great chilled or at room temperature.