These Lemon Brownies are soft, moist, and topped with a simple lemon glaze for bright, fresh lemon flavor in every bite. They’re like a cross between a brownie and a lemon bar, with a tender texture and just the right balance of sweet and tangy citrus.
Lemon Brownies are the perfect dessert when you want something bright, simple, and a little different from the usual lemon treats. The bars bake up soft and moist with a fudgy texture and rich, buttery base, and the fresh lemon flavor comes through in every bite.
Once baked, they’re topped with a quick lemon glaze that adds an extra layer of bright citrus and a light sweetness. The result is a dessert that has a texture like brownies but has the fresh, tangy flavor of a lemon bar, making it a great option for spring, summer, or anytime you want an easy, crowd-pleasing treat.
Ingredient notes and substitutions
- Butter: If using unsalted butter, increase the salt to 1/2 teaspoon.
- Lemon: It’s important to use fresh lemons. The lemon zest and lemon juice are what give the brownies their bright flavor.
- Flour: To properly measure the flour, either weigh it (click “metric” just above the ingredients for the weights) or sift, lightly spoon into a measuring cup, and level. Avoid packing the flour as that will give you dense, dry brownies.
How to make lemon brownies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Prepare a 9×9-inch baking pan by spraying it with nonstick cooking spray. Line with parchment paper for easy removal. Set aside.
Step 2: In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, add butter, sugar, and lemon zest. Beat until light and fluffy, about 3 minutes on medium, scraping down the bowl as needed.
Step 3: Add eggs, lemon juice, and vanilla extract. Mix until combined.
Step 4: Add flour, baking powder, and salt. Stir in until just combined.
Step 5: Pour the batter into the prepared baking pan. Use a spatula to spread into an even layer.
Step 6: Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let brownies cool in the pan.
Step 7: Once cool, make the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice.
Step 8: Pour glaze on top of the cool brownies. Let the glaze set up and harden for a few minutes before slicing and serving.
Recipe Tips!
- Lemon flavor: For stronger lemon flavor, you can use 1/2-1 teaspoon lemon extract or flavoring with the vanilla extract and top the icing with a sprinkle of fresh lemon zest.
- Icing consistency: For thicker icing, add more powdered sugar. For thinner icing, use more lemon juice.
Storage
Store any leftover lemon brownies in an airtight container. They will keep for about 2-3 days at room temperature or up to 4 days when stored in the refrigerator.
If you live in a humid area, you may have better luck storing the brownies in the fridge. Otherwise, the glaze can “melt” into the brownies.
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Lemon Brownies
Equipment
Ingredients
Lemon brownies
- 10 tablespoons salted butter at room temperature
- ¾ cup granulated sugar
- 2 tablespoons lemon zest from about 2-3 lemons
- 3 large eggs at room temperature
- 3 tablespoons fresh squeezed lemon juice from about 1- 2 lemons
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Lemon glaze
- 1 cup powdered sugar
- 1 ½ tablespoons fresh squeezed lemon juice
Instructions
- Preheat oven to 350 degrees F. Prepare a 9×9-inch baking pan by spraying it with nonstick spray. Line with parchment paper for easy removal. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, add butter, sugar, and lemon zest. Beat until light and fluffy, about 3 minutes on medium, scraping down the bowl as needed.10 tablespoons salted butter, ¾ cup granulated sugar, 2 tablespoons lemon zest
- Add eggs, lemon juice, and vanilla extract. Mix until combined.3 large eggs, 3 tablespoons fresh squeezed lemon juice, 1 teaspoon vanilla extract
- Add flour, baking powder, and salt. Stir in until just combined.2 ½ cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- Pour the batter into the prepared baking pan. Use a spatula to spread into an even layer.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let brownies cool in the pan.
- Once cool, make the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice.1 cup powdered sugar, 1 ½ tablespoons fresh squeezed lemon juice
- Pour on top of the brownies.
- Let the glaze set up and harden for a few minutes before slicing and serving.
Notes
- Butter: If using unsalted butter, increase the salt to 1/2 teaspoon.
- Lemon: It’s important to use fresh lemons. The lemon zest and lemon juice are what give the brownies their bright flavor.
- Flour: To properly measure the flour, either weigh it (click “metric” just above the ingredients for the weights) or sift, lightly spoon into a measuring cup, and level. Avoid packing the flour as that will give you dense, dry brownies.
- Nutrition values are estimates.
Nutrition
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