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.
Why You'll Love These Lemon Brownies
- Bright lemon flavor: Fresh lemon gives these bars a sweet, tangy taste in every bite.
- Soft and dense: They have a tender, chewy texture that's a fun twist on classic chocolate brownies.
- Easy to make: Simple ingredients and straightforward steps make them a fuss-free treat.
- Perfect for sharing: Cut them into squares for potlucks, bake sales, or an afternoon pick-me-up.
Try some of our other desserts: Pumpkin Spice Bread Loaf, Halloween Dirt Cake Graveyard, Southern Punch Bowl Cake, Bakery Style Chocolate Chip Muffins.
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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
What are lemon brownies?
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.
Can I add other ingredients to the lemon brownies?
Yes, you can add ingredients like white chocolate chips, shredded coconut, or poppy seeds for additional texture and flavor.
Why is my glaze too runny?
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
- If you prefer salted butter, 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, 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, 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.
- Cut 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
These Lemon Brownies AKA Lemon Blondies are soft and sweet with a delicious, tangy lemon glaze on top. A great way to start the summer.
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.1 cup (2 sticks) unsalted butter, 2 cups granulated sugar
- Blend in your eggs, one at a time.4 eggs
- Mix in lemon juice and lemon zest. You may have a curdled look, but this will be fine once you add in the flour.½ cup lemon juice, 2 tbsp lemon zest (usually 2 large lemons)
- Stir in salt, baking powder, then fold in your flour, just until incorporated. You do not want to overmix.2 ½ cups all-purpose flour, 1 tsp salt, 1 tsp baking powder
- 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.2 ½ cups powdered sugar, 4-6 tbsp lemon juice, 1-2 tbsp lemon zest
- Spread over the top of your cooled brownies or spread while still slightly warm for an easier spread. Cut and enjoy!
Did you try this recipe?Please let us know how it was!
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