When you're looking for a quick summer treat, lemon brownies hit the spot! They're moist and rich, topped with a tangy lemon glaze. This lemon brownies recipe is easy to make and perfect for a spring or summer treat.
While almost every loves rich, chocolatey brownies (or dark chocolate brownies or S'mores brownies), sometimes a lighter dessert is better.
These lemon brownies are perfect for an Easter dessert, a Spring brunch or potluck, or a summer picnic.
Dessert bars are a go-to because they're easy to make, and always a crowd-pleaser!
Why You'll Love This Recipe
- Easy one bowl recipe. No mixer is needed to make this lemony dessert!
- Fantastic tart-sweet flavor. Freshly squeezed juice and zest add a boatload of flavor to the bars.
- Perfectly portable. This treat is perfect for taking anywhere you're headed.
If you love lemon desserts, make some lemon bars or poppy seed lemon cake next!
Ingredients
See ingredient substitutions in the next section. ⬇️
Here's what you'll need to make the lemon brownies recipe:
- granulated sugar
- fresh lemon zest and lemon juice: Create the best flavor by using fresh ingredients!
- unsalted butter: If you can afford to buy European butter, do it! The extra butterfat makes the brownies super rich and fudgy.
- eggs
- salt: Be sure to use coarse salt like sea salt or Kosher salt, not iodized table salt.
- all-purpose flour
- powdered sugar: You'll use this and some more lemon juice to make the lemon glaze for the brownies.
Substitutions and Recipe Variations
- all-purpose flour: If you'd like to make gluten-free brownies, substitute the AP flour with any cup-for-cup brand of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- white granulated sugar: To reduce the calories in the dessert, feel free to use any cup-for-cup variety of granulated sugar substitute. Monk fruit sugar is a good option. I do not recommend substituting brown sugar for white sugar, because it will add a molasses flavor to the lemon dessert. Trust me, it won't taste good.
- unsalted butter: If you need or want to use salted butter, just omit the salt this recipe calls for. Although I haven't tested plant-based butter alternatives with this recipe, I think they'll work.
- egg: I haven't tested any egg substitutes, but you can try them. For tips and suggestions, read my article, Egg Substitutions for Baking.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. For this recipe, lemon extract or almond extract are good substitutes.
How to Make Lemon Brownies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Whisk the lemon zest into the sugar.
- Incorporate the remaining wet ingredients, followed by the dry ingredients.
- Pour brownie batter into a parchment-lined baking pan.
- Bake, cool, then frost the brownie bars with lemon glaze.
Liz's Tips for the Best Brownies
- For easier removal, line your baking pan with parchment paper.
- For a slightly crunchy top and chewier edges, vigorously whisk the eggs into the batter. That helps incorporate more air into the batter.
- If you prefer thinner brownies, use a 9x9-inch baking pan.
- If your glaze is too thin, add more powdered sugar, 1 tablespoon at a time. If your glaze is too thick, add more lemon juice or milk, 1 tablespoon at a time.
Storage
Storing: Store in an airtight container at room temperature for up to 3 days. The moisture in the frosting causes it to melt at room temperature after a couple of days. For this reason, I recommend refrigerating the brownies. They'll keep for up to 5 days.
Freezing: Store in a freezer-safe container and they should keep well for up to 2 months. Thaw at room temperature before serving. I recommend that you freeze the brownies without glaze because it doesn't thaw well.
Serving Suggestions
- fresh fruit on top: The bars are delicious with fresh or frozen blueberries or raspberries on top. (I do that with lemon bundt cake) The combination of flavors works really well together. Or, you can add a drizzle of blueberry pie filling or a dessert sauce on top.
- add fresh whipped cream: Cool Whip and Reddi Whip are okay, but they don't compare to the amazing flavor of homemade sweetened whipped cream!
Lemon Brownies Recipe FAQ
Not overcooking and a good amount of fat help make a super moist brownie or blondie!
Blondies will differ from brownies based on ingredients. Blondies typically include brown sugar and vanilla to create the signature flavor profile. In comparison, brownie recipes use chocolate or cocoa powder and white sugar. Both are equally delicious!
Other Lemon Desserts
Easy Lemon Brownies
Ingredients
Brownies
- 1 cup granulated white sugar
- 2 tablespoons lemon zest
- 1 stick unsalted butter melted (½ cup)
- 2 large eggs room temperature
- 2 tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- 1 cup all-purpose flour
Glaze
- 1½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350℉. Line an 8x8-inch baking pan with a sling made with 2 long strips of parchment paper. (Lift the sling to remove the brownies from the pan) Set aside.
- Add the sugar and zest to a large mixing bowl. Whisk for 1 minute to combine. Pour in the melted butter and whisk again to combine.
- Add the eggs and the lemon juice. Stir until the eggs are completely incorporated.
- Fold in the salt and flour. The brownie batter should be thick and wet.
- Pour the batter into the parchment-lined pan. Use an offset spatula or the back of a spoon to spread it into an even layer.
- Place pan in preheated oven bake and bake for 20 to 25 minutes, or until the edges are golden brown and the center is just set. Remove from oven and transfer to a wire rack to rest until brownies reach room temperature (about 30 minutes)
- Optional Glaze: In a small bowl, add the powdered sugar and lemon juice and stir until the glaze is smooth and thick.
- Pour the glaze over the cooled brownies and spread it out with a spatula. Top with lemon zest, slice, and serve at room temperature.
Helpful Notes and Tips From Liz
- Whisking the eggs quickly into the batter will give the brownies a slightly crunchy top and chewier edges.
- If you prefer thinner brownies, use a 9x9 baking pan.
- If glaze is too thin, add more powdered sugar 1 tablespoon at a time. If the glaze is too thick, add more lemon juice or milk, 1 tablespoon at a time.
Vicki K
I made these for Mother's Day since my mom loves lemon desserts and they were excellent! I did need to add more lemon juice for the icing since the 2 tablespoons alone resulted in an incredibly thick icing. Adding another scant tablespoon allowed me to pour it on even thought it was still nice and thick, and it dried quickly too! Will definitely make these again. I would not recommend baking them in a 9 inch pan since the brownies were already fairly thin from using the 8 inch pan recommended in the recipe.
Suzanne
these are so delicious and super easy to make. I served them a sliced strawberries. Thank you!
Dassie Baum
Can I double this recipe and put it in a 9 x 13 pan? How long shall I bake it? Thank you
Liz Marino
I'm sorry but I haven't tried this so I don't know how it would turn out!
Amy Woods
Made the lemon brownies this weekend and my family loves them. So easy and lemony. They will definitely be in my desert rotation. Thank you for all our simple, delicious recipes!
elizabethtaylor
I made these today and WOW! They are so delicious. VERY lemony, but the sweetness evens it out for the perfect little dessert! I definitely recommend and will be making again!