Lemon Brownies are a bright twist on a classic treat, blending tangy lemon flavor with a chewy, brownie-like texture. They’re sweet, a little zesty, and have just the right amount of softness that makes every bite feel fresh and satisfying. If you like dessert that’s citrusy but still rich and comforting, these are a perfect choice.
I love making lemon brownies when I want something that feels a little sunny, especially on a chilly day. The lemon zest and juice add a lovely pop that wakes up your taste buds without being too sharp. One of my favorite tips is to use fresh lemons because their bright flavor really stands out, making these brownies taste special and homemade every time.
These brownies are great on their own, but I also like serving them with a scoop of vanilla ice cream or a dusting of powdered sugar. They brighten up any dessert table and are a big hit at gatherings because they’re a bit unexpected. Whenever I bring a batch, people always ask for the recipe—there’s just something about the mix of lemon and chocolatey brownie texture that feels new and delicious.
Key Ingredients & Substitutions
Fresh Lemon Juice & Zest: Using fresh lemon juice and zest is key to getting that bright, natural lemon flavor. Bottled lemon juice won’t give the same fresh zing. If you can’t find lemons, lime juice is a fun substitute for a twist.
Butter: I recommend unsalted butter melted and cooled to mix easily into the batter. You can swap it with melted coconut oil for a dairy-free option, but it will add a slight coconut taste.
Granulated Sugar & Powdered Sugar: Granulated sugar sweetens the brownies, while powdered sugar creates a smooth glaze. If you want a less sweet glaze, reduce the powdered sugar or use a little honey with lemon juice instead.
Flour: All-purpose flour works best for that tender yet sturdy texture. For gluten-free, try a 1:1 gluten-free baking flour blend, but the texture may be a little different.
How Do You Know When Lemon Brownies Are Perfectly Baked?
Baking lemon brownies can feel tricky because you want them moist but not gooey.
- Bake at 350°F (175°C). Start checking at 20 minutes by inserting a toothpick in the center.
- The toothpick should come out with some moist crumbs, not wet batter. This means the brownies are soft and chewy.
- Don’t overbake or brownies will dry out. If the edges are pulling away from the pan slightly, that’s a good sign they’re done.
- After baking, let brownies cool fully before adding glaze to avoid melting or running.
Equipment You’ll Need
- 8×8 inch baking pan – I like this size because it’s perfect for even baking and easy to cut into squares.
- Parchment paper – makes it simple to lift out the brownies and keep cleanup easy.
- Mixing bowls – one medium for dry ingredients and one large for wet ingredients, so everything comes together smoothly.
- Whisk or fork – helps combine the lemon juice, zest, and eggs easily for a smooth batter.
- Toothpick or cake tester – to check when the brownies are baked without overdoing it.
- Small bowl for glaze – easy to whisk together powdered sugar and lemon juice for a shiny topping.
Flavor Variations & Add-Ins
- Blueberry twist: Fold fresh or frozen blueberries into the batter before baking for a fruity burst.
- Ginger added: Mix in a teaspoon of freshly grated ginger for a subtle spicy kick that pairs well with lemon.
- Lavender aroma: Stir in a teaspoon of dried culinary lavender for a floral note, perfect for springtime treats.
- Chocolate drizzle: Pour melted white or dark chocolate over the glazed brownies for an extra sweet touch.
How to Make Lemon Brownies
Ingredients You’ll Need:
For the Brownies:
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, melted and cooled
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup (125g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for garnish)
How Much Time Will You Need?
This lemon brownie recipe takes about 10 minutes to prepare, 20-25 minutes to bake, and around 15 minutes for the glaze to set. In total, expect roughly 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pan and Dry Ingredients:
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch square baking pan or line it with parchment paper, leaving an overhang for easy removal of the brownies. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
2. Mix Wet Ingredients and Combine:
In a large bowl, mix the melted cooled butter and granulated sugar until combined. Beat in the eggs one at a time, then stir in the fresh lemon juice, lemon zest, and vanilla extract until smooth. Slowly fold the dry ingredient mixture into the wet ingredients. Mix just until combined to avoid overmixing.
3. Bake the Brownies:
Pour the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Let the brownies cool completely on a wire rack before glazing.
4. Prepare and Add the Glaze:
While the brownies cool, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth. If the glaze is too thick, add a little more lemon juice, one teaspoon at a time. Drizzle the glaze evenly over the cooled brownies and optionally sprinkle with lemon zest for extra flavor and decoration.
5. Serve and Enjoy:
Let the glaze set for 10-15 minutes before cutting the brownies into squares. Serve and enjoy your moist, tangy lemon brownies!
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice gives the best bright and vibrant flavor, you can use bottled lemon juice in a pinch. Just be aware the taste might be a bit less fresh and tangy. Adjust sweetness if needed.
How Should I Store Lemon Brownies?
Store leftover lemon brownies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week, but bring to room temperature before serving to enjoy the best texture.
Can I Make These Lemon Brownies Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep in mind the texture may vary slightly, but they should still be delicious and moist.
Can I Make These Brownies Ahead of Time?
Absolutely! You can bake the brownies and store them without the glaze for up to 2 days. Add the glaze just before serving to keep it fresh and prevent it from soaking in.