If you love classic chocolate brownies, you will love these Lemon Brownies, too. I love lemon desserts and this is a perfect treat to enjoy as a snack or share at a party. These blondies have an irresistibly chewy texture the family will go crazy for. It’s one of my all-time favorite lemon recipes.
The pairing of these rich lemon blondies with lemon glaze is a match made in heaven. It adds just the right amount of fresh lemon flavor. The glaze is light and not overly sweet like frosting while the brownies are soft but not cakey.
If you like tasty brownie recipes, you will love Vanilla Brownies, Chocolate Chip Brownies and Banana Pudding Brownies.
Why You’ll Love This Lemon Brownies Recipe
- Great to make ahead: This is an easy recipe to make a day or two ahead of when you’re serving them.
- Crowd favorite: The flavor and texture of these brownies are incredible. Everyone loves them!
- Budget-friendly: All of the ingredients are inexpensive making this recipe affordable for any budget.
Ingredients
Below you will find all of the components for both the lemon brownies and lemon glaze. This recipe is made with common, everyday ingredients that you can find at any grocery store.
- Butter: This recipe calls for melted, salted butter. I love using salted butter for these lemon blondies because it helps to balance the flavors of the ingredients without a salty taste.
- Sugar: I use both white granulated sugar and powdered sugar in the batter. It provides a great texture to the finished brownies.
- Eggs: As always, eggs are a staple in baking because they will give baked goods their structure.
- Lemon: I use a combination of fresh lemon juice and lemon zest to really bring out the lemon flavor in both the brownies and glaze.
- Vanilla: To further accentuate the lemon, vanilla extract is perfect. It adds a very subtle vanilla flavor while maximizing the flavors of the other components.
- Flour: Simple all-purpose flour is just fine for this recipe. A gluten-free blend would work as well.
- Powdered sugar: This is the base of the glaze. It adds sweetness without the gritty texture of granulated sugar.
- Water: A splash of water helps to get the perfect consistency in the glaze.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lavender: Infuse some dried lavender into the melted butter before you make the brownies to add a subtle floral note.
- Strawberry: Fold chopped fresh strawberries into the brownie batter and garnish the finished lemon brownies with more strawberries for a pop of color and sweetness.
- White chocolate: Incorporate white chocolate chips into the batter for a rich flavor and great texture.
How to Make Lemon Brownies
Here are the instructions on how to make this lemon brownie recipe. It’s super easy to follow. Before you get started, preheat your oven to 350 degrees and line an 8x8 baking dish with parchment paper. This way, it’s all ready to go!
Step 1: Combine the butter and sugars. Add the melted butter and both sugars to a large mixing bowl. Whisk the mixture until it is well combined.
Step 2: Add the remaining wet ingredients. Next, whisk in the eggs until they are incorporated. Then, whisk in the lemon juice, zest, and vanilla extract until the batter is smooth.
Step 3: Gradually add flour. Slowly whisk in the flour to ensure there are no clumps. Once all the flour has been added, whisk the brownie batter until it’s smooth and creamy.
Step 4: Transfer to the baking dish and bake. Carefully pour the batter into the prepared baking dish. Ensure that is even before putting it in the oven. Make the lemon brownies for 20 minutes or until the edges are golden brown.
Step 5: Cool. Remove the pan from the oven and allow the brownies to cool on the counter. Add all of the glaze ingredients to a small mixing bowl. Whisk it all together it is well combined and smooth.
Step 6: Add the glaze and chill. Spread the glaze over the cooled lemon brownies and place them in the refrigerator to finish cooling and to help the glaze set. This process will take about 45 minutes.
Step 7: Serve. Cut yourself a nice slice and enjoy!
Hint: If the brownies are still warm after you make the glaze, allow them to cool for a few more minutes before adding it to the top so it doesn’t melt.
If you love recipes like this one you may also enjoy these S’Mores Blondies, Lemon Poppy Seed Cake, Lemon Cool Whip Cookies or Lemon Cheesecake Bars.
Storage Directions
- Storing: Cover the baking dish with plastic wrap or transfer the brownies to an airtight container. They will last at room temperature for up to 5 days.
- Refrigeration: Store the brownies in the refrigerator the same way! They will stay fresh in the fridge for about 1 week.
- Freezing: Store the cooled brownies in the freezer in a freezer-safe bag for up to 2 months. I recommend freezing them without the glaze and making the glaze fresh when ready to serve.
Serving Suggestions
- Keep the lemon theme going and start with a dinner of Honey Lemon Soy Chicken Thighs or Tilapia and Shrimp with Lemon Cream Sauce and have a lemon blondie for dessert.
- For a sweet and spicy yet creative twist, spread some Blueberry Jalapeno Jam on your brownie.
- If you’re making them for a party, other delicious fruit treats you can serve are Raspberry Buttermilk Cake and Mini Key Lime Pie Bites.
Recipe Tips
- Don’t over-mix the batter: Only mix the brownie batter until it is combined and smooth. If you over-mix it, you will add air bubbles to it and you won’t achieve the fudgy texture.
- Use bottled lemon juice: If you don’t have fresh lemons, bottled lemon juice will work in a pinch.
- Skip the water: For a super tart glaze, omit the water and use just lemon and powdered sugar.
Recipe FAQs
Yes! Meyer lemons have a sweeter flavor than regular lemons. If you enjoy the classic tartness form lemons, use regular!
These brownies will take on a dry texture if they are overbaked. Bake them until the edges start to get some color. They may seem slightly underbaked in the middle but as long as it’s not jiggly, they’re done.
If you want a thinner glaze, add a small splash of water or more lemon juice. Don’t add too much to ensure you get your desired consistency.
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More Delicious Lemon Desserts
Do you like lemon dessert recipes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Lemon Brownies
Equipment
- 8x8-inch baking dish
Ingredients
- ½ cup salted butter melted
- ½ cup white granulated sugar
- ½ cup powdered sugar
- 2 large eggs
- 1 large lemon freshly squeezed
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 ½ cups all-purpose flour
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon water
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F and line an 8x8 inch glass baking dish with parchment paper.
- In a large mixing bowl, whisk together the butter, granulated sugar, and powdered sugar for 1-2 minutes, or until fully combined.
- Once the butter and sugars are combined, whisk in the eggs for an additional 1-2 minutes. Add the lemon juice, lemon zest, and vanilla extract. Mix again until the batter is smooth.
- Slowly whisk in the flour until no dry clumps of flour remain unincorporated in the blondie batter.
- Spread your batter out in the baking dish and bake for 20 minutes, or until the edges begin to brown.
- Allow the blondies to cool on the counter while you prepare the lemon glaze by whisking together the powdered sugar, lemon zest, water, and lemon juice in a small bowl until smooth and homogenous.
- Spread the glaze over the top of your blondies and then transfer the blondies to the fridge. Allow them to cool in the fridge for 45 minutes.
- Slice, serve, and enjoy!
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Notes
- Don’t over-mix the batter: Only mix the brownie batter until it is combined and smooth. If you over-mix it, you will add air bubbles to it and you won’t achieve the fudgy texture.
- Use bottled lemon juice: If you don’t have fresh lemons, bottled lemon juice will work in a pinch.
- Skip the water: For a super tart glaze, omit the water and use just lemon and powdered sugar.
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