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Lemon Brownies are dense, fudgy, and bursting with bright lemon flavor, finished with a sweet and tart lemon glaze that sets into a thin, shiny crackle, and these sunny squares are my go-to when I need a quick treat for a spring potluck. If you love a citrus dessert, they are like a brownie and a lemon bar had the most delicious baby, right next to our lemon bars.
No cocoa here, just butter, sugar, eggs, and a whole lot of fresh lemon for a thick, chewy bar that comes together in one bowl.
Lemon Brownies Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 12 brownies
- ⚡ Calories: 330kcal
- 🌶️ Flavor Profile: Bright, tangy lemon with a sweet lemon glaze
- ✋ Difficulty: Easy, on par with our lemon bars
Quick Answer
Cream butter and sugar until fluffy, then beat in eggs, fresh lemon juice, and zest. Fold in flour and baking powder, spread the batter in a parchment-lined 9×13 pan, and bake at 350 degrees for 22 to 25 minutes until set. Cool completely, then pour over a simple lemon glaze and let it harden before slicing.
Jump to:
Why This Recipe Works
Click to see the technique science
- No cocoa, all lemon. These are blondie-style bars built entirely on bright lemon instead of chocolate, so the citrus flavor really shines.
- Creaming makes them fudgy. Beating the butter and sugar until fluffy gives the bars their dense, chewy, fudgy texture instead of a cakey crumb.
- Fresh juice and zest. Using both the juice and the zest packs in real, aromatic lemon flavor you cannot get from an extract.
- A glaze doubles the lemon. The sweet and tart lemon glaze adds another hit of citrus and a pretty, glossy finish on top.
- One bowl, minimal effort. Everything comes together in a single bowl with no mixer required, so cleanup is as easy as the recipe.
Why You’ll Love This Recipe
- They are thick, chewy, and packed with real lemon flavor in every bite.
- They have all the bright citrus punch of our lemon bars, in an easy, sliceable brownie form.
- Everything mixes in one bowl, and they are ready in under an hour.
Key Ingredients
Here is what gives these lemon brownies their bright flavor and fudgy texture.
- Fresh lemon juice and zest give the brownies their bright, tangy lemon flavor, so skip the bottled juice.
- Butter creamed with sugar creates the dense, fudgy texture.
- All-purpose flour keeps them thick and chewy rather than cakey.
- Eggs bind everything together and give the bars their rich structure.
- Powdered sugar whisks with lemon juice into the glossy glaze, the same finish as our lemon cupcakes.
See recipe card for exact quantities.
Variations and Substitutions
Switch them up with these easy ideas.
- Fold a handful of fresh blueberries into the batter for lemon blueberry brownies.
- Skip the glaze and dust with powdered sugar instead, like our lemon bars.
- Stir poppy seeds into the batter for a lemon poppy seed twist.
- Add a little almond extract to the glaze for a subtle nutty note.
- Double the recipe and layer it into a dessert like our lemon blueberry trifle.
How to Make Lemon Brownies
- Beat the butter until creamy, then add the sugar and beat until light and fluffy.
- Add the eggs one at a time, beating well after each.
- Stir in the fresh lemon juice and lemon zest until combined.
- Mix the flour and baking powder together, then fold it into the batter until just combined.
- Spread the batter evenly into a parchment-lined 9×13 pan and bake at 350 degrees for 22 to 25 minutes until the edges are golden and the center is set, then cool completely.
- Whisk the glaze ingredients together, pour over the cooled brownies, let the glaze harden, then slice and serve.
Recipe Tips & Tricks
- Use room-temperature butter and eggs so they cream together smoothly.
- Do not overbake. Pull them at 22 minutes for fudgy bars, a little longer for cakey ones.
- Line the pan with parchment with an overhang so you can lift the whole batch out to slice cleanly.
- Cool completely before glazing so the glaze sets instead of soaking in.
- Zest before you juice to get the most out of your lemon.
- Want more lemon? Add extra zest to the glaze, the same trick we use on our lemon blueberry coffee cake.
Serving Ideas and Suggestions
These lemon brownies are perfect for spring and summer, from Easter dessert tables to backyard barbecues. Cut them small for a sweet two-bite treat.
Serve them with more citrus favorites like our lemon bars and a slice of lemon blueberry coffee cake.
Building a dessert spread? Add our bright lemon cupcakes and a lemon blueberry trifle for a full lemon lineup.
Lemon Brownies FAQs
They are dense, fudgy, and chewy with a bright, tangy lemon flavor, more like a blondie or lemon bar than a cakey bar. The sweet lemon glaze on top adds an extra pop of citrus.
Yes. Fresh blueberries, poppy seeds, or a little almond extract all work beautifully. You can also stir white chocolate chips into the batter for a sweeter twist.
The glaze is optional but it doubles the lemon flavor and gives a pretty, glossy finish. If you skip it, dust the cooled brownies with powdered sugar instead.
Keep them in an airtight container at room temperature for up to three days, or in the fridge for up to a week. Let refrigerated brownies come to room temperature before serving.
Yes. Freeze the unglazed brownies in a freezer-safe container for up to three months. Thaw at room temperature, then add the fresh glaze before serving.
Overbaking or overmixing the batter adds air and dries them out. Pull them at 22 minutes and fold the flour in gently for the fudgiest texture.
Craving more citrus? Bake a batch of our lemon bars or whip up a lemon blueberry trifle next.
In a fruity mood? Our berry tarts are a no-fuss, showstopping spring dessert.
Lemon Brownies
Ingredients
- 1 ½ cup all-purpose flour spoon and level
- 1 cup butter 8oz, at room temperature
- 1 ½ cup granulated sugar
- 3 Tablespoon lemon juice about 1 lemon
- 2 teaspoons lemon zest zest of one lemon
- ½ teaspoon baking powder
- 2 eggs at room temperature
Lemon Glaze:
- ¾ cup powdered sugar
- 1 ½ Tablespoon lemon juice
- Zest of ½ lemon
Instructions
- Preheat the oven to 350 degrees F. Line a 9’’x 13’’ baking pan with parchment paper. Set it aside.
- Place butter in a medium-sized bowl and beat it until creamy. Then add sugar and beat for a couple of minutes until soft and fluffy.
- Next, add one egg at a time, beating each egg until well combined.
- Add lemon zest and lemon juice, and stir to combine.
- In a different bowl, mix flour with baking powder. Then, incorporate it into the brownies batter. Mix with a silicone spatula to combine.
- Pour your brownie batter into the prepared baking tray, and use the back of the spatula to extend it evenly.
- Bake for 22-25 minutes, or until the edges are brownish and the center is set. For fudgy brownies, your baking time will be closer to 22 minutes. For spongy brownies, 25 to 28 minutes will be ideal.
- Once out of the oven, let it cool to room temperature before unmolding and slicing.
- Before serving, mix all the ingredients for the lemon glaze in a small bowl. Then, coat your brownies with it and let the glaze harden.
- Slice and enjoy!
Notes
- Fresh lemon juice is best in this, bottled can be used in a pinch but will not taste as real lemon.
- Lemon zest is great in this recipe as it will give it a little more lemon punch.
- You can use powdered sugar instead of the glaze.
- These can be frozen, see above on how to do that.
- Other ingredients can be added, see above for some suggestions.
Nutrition
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