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.
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Why Lemon Brownies Works
With a classic brownie crumb and refreshing glaze, they’ll satisfy a brownie craving even when you don’t want chocolate.
- 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 our lemon bar recipe, today’s brownies are similar, but very different. Same burst of citrus flavor, but very different texture.
- Lemon Zest – Adds the fragrant essence of lemon to the brownies so they’re packed with citrus flavor. Use our guide on how to zest a lemon for best results!
- Lemon Juice – Adds tart lemon flavor. Use fresh-squeezed lemon juice in this recipe for fresh and vibrant flavor.
- Unsalted Butter – Adds richness and moisture. If you only have salted butter, halve the amount of kosher salt in the recipe.
- Granulated Sugar – Sweetens and helps the brownies stay moist over time.
- Eggs – These provide richness, structure, and moisture in this recipe.
- Kosher Salt – Balances out the sweet and tart flavors.
- All-Purpose Flour – Provides the basic structure for these brownies.
- Powdered Sugar – Thickens and sweetens the glaze.
- Milk – Thins out the icing and makes it pourable.
- Mix the sugar and zest, plus the wet ingredients. Combine the granulated sugar and zest in a mixing bowl. Whisk in the melted butter, then the eggs, lemon juice, and salt until well blended. Mix in the flour just until blended (don’t overmix). (photo 1&2)
- Spread in the pan and bake. Spread the batter into the prepared pan. Bake for 25-30 minutes, until the edges are golden. Remove from the oven and allow to cool to room temperature. (photo 3)
- Prepare the glaze. Make the glaze by whisking the glaze ingredients together until smooth. Pour over the cooled brownies and wait 15 minutes for the glaze to set before serving. (photo 4)
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.
Store the lemon brownies in an airtight container for up to 3 days at room temperature. To keep them longer, they can also be stored in the refrigerator in an airtight container for up to 6 days. Enjoy them chilled, or bring them to room temperature before serving.
These lemon brownies do freeze well. However, it’s best to freeze them before adding the glaze. Freeze the unglazed brownies in an airtight container for up to 2 months. Then thaw them overnight on the counter or in the fridge before serving.
The lemon glaze is best made fresh. If you’re freezing the brownies, wait until they’re fully thawed before glazing and serving them.
You’ll want to allow the brownies to cool completely before adding the glaze. If the brownies are still warm, the glaze can melt and become too runny.
More Easy Dessert Recipes
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
- 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.
- 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.