Delight in these bright and zesty Lemon Brownies. Thick, lemony brownies topped with a sweet and tart glaze.
You are going to fall in love with these lemon brownies. Although they do not look like your typical “brownie,” they have that thick, dense, texture of a brownie you know and love. All you need are a few simple ingredients and 40 minutes and you will have zesty lemon brownies at your fingertips!
For more lemon desserts you have to check out my Lemon Sugar Cookies, Lemon Curd Cake, and my traditional Lemon Bars.
Table of Contents
Recipe Ingredients
Fresh Lemon Juice & Lemon Zest: To give that bright and tangy lemon flavor.
Confectioner’s Sugar: To create a smooth and creamy glaze on top of the brownies.
For a full list of ingredients and amounts see the recipe card below.
How to Make Lemon Brownies
Step 1: Preheat your oven to 350 degrees Fahrenheit and line a 8×8 baking pan with parchment paper. This allows for easy removal of the brownies after they have baked.
Step 2: In a large mixing bowl with an electric mixer or using a stand mixer with a paddle attachment, beat the butter and sugar until light and fluffy.
Step 3: Next, add in the large eggs and mix until combined.
Step 4: Then, add lemon juice and lemon zest into the mixture and mix until combined. Note the batter might look curdled at this point, this is normal.
Step 5: Add salt and all-purpose flour and mix until batter has formed. Be sure not to overmix.
Step 6: Spread the brownie batter evenly in your prepared baking pan and bake for 25 minutes, or until it has just set in the middle. Be careful not to overbake, you want the fudgy texture like a brownie.
Step 7: Remove the brownies from the oven and allow them to cool completely before adding the glaze.
Step 8: While the brownies are cooling, make the lemon glaze. In a medium bowl whisk together the powdered sugar and lemon juice. You want to create a consistency of a thick but pourable glaze.
Step 9: Once the brownies have cooled, remove them from the baking dish, pour the glaze over the top then serve and enjoy!
FAQs
Great question! I call these lemon brownies because of the thick chewy texture they have, it is the same as eating a brownie, they just have a lemon flavor instead of chocolate flavor. But you can call them whatever you prefer!
Lemon brownies are more cakey and dense like a brownie where Lemon Bars have more of a custard like filling to them.
Storage Information
You can store leftovers of these lemon bars in an airtight container at room temperature for 2-3 days. You can also store them in your fridge for up to 1 week.
To freeze I would recommend doing so before adding the glaze by wrapping them in plastic wrap and placing them in an airtight container. They will last for up to 2 months.
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Ingredients
For the Brownies
- 1/2 cup butter - softened
- 1 cup granulated sugar
- 2 eggs
- 1 Tbsp lemon zest
- 4 Tbsp lemon juice
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
For the Glaze
- 1 1/4 cups confectioner's sugar
- 2 – 2 1/2 Tbsp lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper.
- In a large mixing bowl with an electric mixer or using a stand mixer with a paddle attachment, beat the butter and sugar until light and fluffy.
- Next, add in the eggs and mix until combined.
- Then, add lemon juice and lemon zest and mix until combined. Note the batter might look curdled at this point, this is normal.
- Add salt and all-purpose flour and mix until batter has formed. Be sure not to overmix.
- Spread the brownie batter evenly in your prepared baking dish and bake for 25 minutes, or until it has just set in the middle. Be careful not to overbake, you want the thick texture like a brownie.
- Remove the brownies from the oven and allow them to cool completely before adding the glaze.
- While the brownies are cooling, make the glaze. In a medium bowl whisk together the confectioner’s sugar and lemon juice. You want to create a consistency of a thick but pourable glaze.
- Once the brownies have cooled, remove them from the baking dish, spread the glaze over the top then serve and enjoy!
Fantastic brownies.
I did have some trouble with the glaze. Will work on it.
These are amazing! And the texture is just like a brownie! It’s crazy and delicious. Love it!
Does this recipe double well?
Yes, to double the Lemon Brownies recipe, simply double each ingredient and bake in a 9×13-inch pan instead of the original 8×8 pan.
Can they be made with gluten free flour?
Hi Christian,
Yes, you can make these Lemon Brownies gluten-free!
Here’s how:
1. Flour Swap
• Use a good 1:1 gluten-free baking flour (meaning it’s designed to directly replace regular flour with no extra changes).
• Recommended brand: King Arthur Measure-for-Measure Gluten-Free Flour (very reliable for cakes/brownies)
2. Any Changes to Method?
• No big changes — mix and bake exactly as the recipe says.
• Watch baking time carefully: Gluten-free brownies sometimes bake slightly faster, so start checking at about 22 minutes. Insert a toothpick — it should come out with moist crumbs but not wet batter.
3. Tips for the Best Texture
• Don’t overmix once the flour is added — this applies even more with gluten-free flours.
• Cool completely before glazing — gluten-free baked goods are more fragile when warm.
Fabulous!! I sprinkled remaining zest and sparkling sugar on the glaze. Beautiful and oh sooo delicious!
I hadn’t heard of these before, but I love lemon flavored desserts, so had to try this. They are so good!