Easy Lemon Brownies Recipe

These Easy Lemon Brownies are the perfect treat when I want something sweet, tangy, and a little unexpected. Unlike traditional chocolate brownies, these bars are soft, dense, and bursting with fresh lemon flavor. They’re topped with a simple lemon glaze that adds just the right amount of tartness and shine. It’s a bright and refreshing dessert I can whip up in no time.

Why I’ll Love This Recipe

I love how these lemon brownies strike the perfect balance between sweet and tangy. The texture is soft and chewy—like a brownie—but with the citrusy punch of lemon. They’re easy to make with just a few pantry staples and don’t require any fancy equipment. Plus, they’re beautiful to serve at brunch, afternoon tea, or as a light summer dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lemon Brownies:

• all-purpose flour

• granulated sugar

• unsalted butter, softened

• eggs

• lemon zest

• lemon juice

• salt

• baking powder

• vanilla extract

For the Lemon Glaze:

• powdered sugar

• lemon juice

• lemon zest (optional, for extra zing)

Directions

1. I preheat my oven to 350°F (175°C) and line an 8×8 or 9×9 inch baking pan with parchment paper or grease it lightly.

2. In a mixing bowl, I cream the softened butter and sugar together until smooth.

3. I add the eggs, lemon juice, lemon zest, and vanilla extract, mixing until fully combined.

4. In a separate bowl, I whisk together the flour, baking powder, and salt, then gradually stir it into the wet ingredients.

5. I pour the batter into the prepared pan and spread it evenly.

6. I bake for 22–28 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.

7. While the brownies cool, I mix the powdered sugar and lemon juice in a small bowl to make the glaze.

8. Once the brownies are mostly cool, I pour the glaze over the top and spread it gently with a spatula.

9. I let the glaze set, then slice into squares and serve.

Servings and timing

This recipe makes about 9–12 brownies, depending on how I cut them. Total time is about 40 minutes—10 minutes of prep, 25 minutes of baking, and a little time to cool and glaze.

Variations

• Add berries: I sometimes fold in fresh raspberries or blueberries for a fruity twist.

• Use Meyer lemons: They’re sweeter and give a softer citrus flavor.

• Make it gluten-free: I swap in a 1:1 gluten-free flour blend with great results.

• Skip the glaze: These brownies are still delicious without it, or I dust them with powdered sugar instead.

• Add white chocolate chips: For a creamy contrast, I mix in a handful before baking.

Storage/Reheating

I store these lemon brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for 5 days. The glaze sets well, so they’re easy to stack. They also freeze nicely—I wrap individual squares in plastic wrap and freeze them for up to 2 months. I let them thaw at room temp before serving.

FAQs

Are lemon brownies supposed to be cakey or fudgy?

They’re more on the fudgy, chewy side—just like a brownie should be—but with a lemon twist.

Can I double the recipe?

Yes, I double the ingredients and bake in a 9×13 inch pan. I check for doneness around 30–35 minutes.

What if I don’t have fresh lemons?

Bottled lemon juice can work in a pinch, but I really recommend fresh lemons for the best flavor and zest.

Can I make them dairy-free?

Yes, I use a plant-based butter substitute and check that my glaze ingredients are dairy-free too.

Why did my glaze soak in?

If the brownies are too warm when I glaze them, the glaze can soak in more. I let them cool almost completely before glazing for the best finish.

Conclusion

These Easy Lemon Brownies are bright, flavorful, and incredibly simple to make. I love how they deliver all the rich texture of a brownie with the fresh zing of lemon. Whether I’m baking for a casual gathering or just need a quick dessert, this recipe always adds a little sunshine to my day.