I love making these lemon brownies when I want something bright, sweet, and irresistibly soft. They have the dense, fudgy texture of a classic brownie but with a vibrant lemon flavor that makes every bite refreshing. The tangy lemon glaze on top adds just the right finishing touch.
Why You’ll Love This Recipe
I love how these lemon brownies stay incredibly moist and tender. The combination of fresh lemon juice and zest gives them a bold citrus flavor without being overpowering.
I also appreciate how simple they are to prepare. I don’t need any complicated steps or special equipment. I just mix, bake, glaze, and enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownies:
1 cup unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon salt
For the glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
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In a large bowl, I whisk together the melted butter and granulated sugar until smooth.
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I add the eggs, lemon zest, and lemon juice, mixing until fully combined.
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I stir in the flour and salt just until incorporated. I avoid overmixing.
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I pour the batter into the prepared pan and spread it evenly.
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I bake for 20–25 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
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I let the brownies cool completely in the pan.
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For the glaze, I whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
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I spread the glaze evenly over the cooled brownies and allow it to set before slicing.
Servings and timing
This recipe makes about 9–12 squares.
Prep time: 10 minutes
Bake time: 20–25 minutes
Cooling and glazing time: 30–40 minutes
Total time: about 1 hour
Variations
I sometimes add a handful of white chocolate chips to the batter for a sweeter twist.
For extra tartness, I increase the lemon zest slightly in both the batter and the glaze.
If I want a softer glaze, I use a little less powdered sugar. For a thicker, more opaque topping, I add a bit more.
storage/reheating
I store lemon brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
I don’t usually reheat them, but if I want them slightly warm, I microwave a slice for about 10 seconds. I enjoy them most at room temperature when the glaze is perfectly set.
FAQs
Why are they called lemon brownies?
They’re called lemon brownies because they have the dense, chewy texture of brownies, but instead of chocolate, they’re flavored with lemon.
Can I use bottled lemon juice?
I prefer fresh lemon juice for the best flavor, but bottled juice works in a pinch. Fresh zest makes a noticeable difference.
How do I know when they’re done baking?
I check for lightly golden edges and a center that looks set. A toothpick should come out with a few moist crumbs but not wet batter.
Can I freeze lemon brownies?
Yes, I let them cool completely and freeze them in an airtight container for up to 2 months. I thaw them at room temperature before serving.
Can I double the recipe?
Yes, I double the ingredients and bake them in a 9×13-inch pan. I may need to add a few extra minutes to the baking time.
Conclusion
I find these lemon brownies to be the perfect combination of rich texture and bright citrus flavor. They’re simple, satisfying, and always a crowd-pleaser. Whenever I want a dessert that feels both indulgent and refreshing, I make this recipe and enjoy every soft, lemony bite.
