Lemon Brownies AKA Lemon Blondies are soft and sweet with a delicious, tangy lemon glaze on top. What a great way to start the summer.
We just love lemon desserts around my house. If these lemon brownies are not what you are looking for, try this lemon sheet cake . Lemon desserts feel like sunshine and summer is on the way. There will be many more lemon recipes included soon.
Try some of our other desserts: Pumpkin Spice Bread Loaf, Halloween Dirt Cake Graveyard, Southern Punch Bowl Cake, Bakery Style Chocolate Chip Muffins.
Jump to:
Ingredients for Lemon Brownies
Brownies
- unsalted butter
- granulated sugar
- eggs
- lemon zest (usually 2 large lemons)
- lemon juice
- all-purpose flour
- salt
- baking powder
Lemon Glaze
- powdered sugar
- lemon juice
- lemon zest
FAQs
Lemon brownies, also known as "lemon blondies" or "lemonies," are a citrusy twist on traditional chocolate brownies. They are dense, moist, and flavored with fresh lemon juice and zest, often topped with a sweet and tangy lemon glaze.
Yes, you can add ingredients like white chocolate chips, shredded coconut, or poppy seeds for additional texture and flavor.
If the glaze is too runny, add more powdered sugar until it reaches the desired consistency. If it's too thick, add a bit more lemon juice.
Top Tips
- I use unsalted butter in my recipes but you can use salted, just omit or lessen the amount of salt.
- You can use lemon juice from a bottle but fresh lemon juice is even better.
- When making the glaze, you can make it thicker or thinner, depending on your preference. If you would like it thinner, just add a bit more lemon juice or less juice for a thicker icing. Make it to the consistency you prefer.
- If you do not have a citrus zester, you can use the smallest holes on a cheese grater.
- When adding the glaze, have the brownies mostly cooled, then spread on top and the glaze will seep into the brownies a bit more.
- Split the recipe in half and use an 8x8" pan, if desired.
- Store these in an airtight container for up to 4 days at room temperature or in the fridge for 1 week.
How to make Lemon Brownies from scratch
- Preheat oven to 350 degrees. Spray a 9x13" baking dish or line it with parchment paper to easily lift out of the dish..
- Cream butter and sugar until light and fluffy, in a stand mixer or large bowl.
- Blend in eggs, one at a time.
Mix in lemon juice and lemon zest. You may have a curdled look, but this will be fine once you add in the flour.
- Stir in salt, baking powder, then fold in your flour, just until incorporated. You do not want to overmix.
- Spread into your prepared baking dish and even it out. Bake for 25-30 minutes or until a toothpick in center comes out clean.
- Cool 20 minutes. Then remove the brownies, using your parchment paper, or just cool in the pan, on a cooling rack. While the brownies are cooling, make your glaze.
- Whisk powdered sugar to get rid of any clumps, then mix in your lemon juice and a tablespoon of zest. If you want the glaze thicker, add more powdered sugar or for a thinner glaze, add more lemon juice. Spread over the top of your cooled brownies or spread while still slightly warm for an easier spread. Cut and enjoy!
Easy Lemon Brownies Recipe
Ingredients
Brownies
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 eggs
- 2 tablespoon lemon zest (usually 2 large lemons)
- ½ cup lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
Lemon Glaze
- 2 ½ cups powdered sugar
- 4-6 tablespoon lemon juice
- 1-2 tablespoon lemon zest
Instructions
Lemon Brownies
- Preheat oven to 350 degrees. Spray a 9×13″ baking dish or line it with parchment paper to easily lift it out of the dish.
- Cream butter and sugar until light and fluffy, in a stand mixer or large bowl.
- Blend in your eggs, one at a time.
- Mix in lemon juice and lemon zest. You may have a curdled look, but this will be fine once you add in the flour.
- Stir in salt, baking powder, then fold in your flour, just until incorporated. You do not want to overmix.
- Spread into your prepared baking dish and even it out. Bake for 25-30 minutes or until a toothpick in center comes out clean.
- Cool 20 minutes. Then remove the brownies, using your parchment paper, or just cool in the pan, on a cooling rack.
Lemon Glaze
- While the brownies are cooling, make your glaze.
- Whisk powdered sugar to get rid of any clumps, then mix in your lemon juice and a tablespoon of zest. If you want the glaze thicker, add more powdered sugar or for a thinner glaze, add more lemon juice.
- Spread over the top of your cooled brownies or spread while still slightly warm for an easier spread. Cut and enjoy!
Leave a Reply