Soft, chewy Lemon Brownies are a refreshing twist on a classic dessert. With fresh lemon in the brownies and a zingy glaze, they’re irresistible! Perfect for summertime gatherings and picnics, you can have this easy recipe ready in under an hour.
Why Lemon Brownies Works
- Quick prep. With a fast prep time of just 15 minutes, these Lemon Brownies are ideal for when you’re short on time but still want to make an impression.
- A great make-ahead option for busy days. These brownies can be made in advance and stored in an airtight container, making them a convenient option for events, school lunches, and grab-and-go snacks.
- Kids love them. Thanks to their brownie texture and sweet and tangy icing, these are a family-friendly treat that’s hard not to love.
- It’s easy for beginner bakers. Even if you’re not a baking pro, this recipe is foolproof. The simple and quick instructions plus basic ingredients make it easy to get delicious results every time.
- No fancy decorations are required. You can thank the simple lemon glaze for that. Just whisk, pour, and let it set for a few minutes before enjoying these treats.
If you love my lemon bar recipe, today’s brownies are similar, but very different. Same burst of citrus flavor, but very different texture.
Tips and Tricks
- How many lemons do you need? You’ll need about 3 lemons in this recipe for the brownie batter and glaze combined.
- Whisking the zest and sugar together matters. Don’t skip the step of whisking the lemon zest with the granulated sugar. This will help to infuse the sugar with the lemon flavor and create a more intense lemon taste in the brownies.
- Make removal easier with parchment paper. Make sure to line your baking dish with parchment paper. This will make it much easier to remove the baked brownies later without them sticking or falling apart.
- Be careful not to overmix the batter. Overmixing can lead to dense and tough brownies. Mix just until the ingredients are blended, and there are no more dry flour spots.
- Try them gluten-free. If you want to make these brownies gluten-free, you can substitute the all-purpose flour with a gluten-free 1:1 flour blend. The gluten-free version may benefit from an extra egg if the batter looks too dry once it’s mixed.
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How to Make Lemon Brownies
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Lemon Brownies Recipe
Soft, chewy Lemon Brownies are a refreshing twist on a classic dessert. With fresh lemon in the brownies and a zingy glaze, they’re irresistible! Perfect for summertime gatherings and picnics, you can have this easy recipe ready in under an hour.
Ingredients
For the Brownies
- 1 cup granulated sugar
- 1 Tablespoon lemon zest
- 12 Tablespoons unsalted butter, melted
- 2 large eggs
- 2 Tablespoons lemon juice
- ½ teaspoon kosher salt
- 1 ¼ cup all-purpose flour
For the Glaze
- 1 ½ cups powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon milk
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking dish with parchment paper. Set it aside.
- In a mixing bowl, combine granulated sugar with lemon zest. Whisk in melted butter and add eggs, lemon juice, and salt.
- Once blended, add in flour. Mix JUST until blended.
- Spread batter into the prepared pan. Bake brownies for 25-30 minutes, until the edges are golden brown. Remove from oven and cool to room temperature.
- For the glaze whisk together powdered sugar, lemon juice, milk, and lemon zest until smooth. Pour glaze over cooled brownies and let set for about 15 minutes. Slice and serve.
Notes
- You’ll need about 3 lemons for the zest and juice for the brownies and glaze.
- Counter: Place the brownies in an airtight container and store them on the counter for up to 3 days.
- Refrigerator: Place the brownies in an airtight container and store them in the refrigerator for up to 6 days. Enjoy chilled or bring to room temperature before serving.
- Freezer: It’s best to freeze the brownies before adding the glaze. The glaze is best made fresh. You can freeze the unglazed brownies in an airtight container for up to 2 months. Thaw overnight on the counter or in the fridge before serving.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1bar, Calories: 379kcal, Carbohydrates: 56g, Protein: 3g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 149mg, Potassium: 49mg, Fiber: 1g, Sugar: 42g, Vitamin A: 530IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg
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If I double recipe do I use 2 pans or 1 larger pan? TY