Bright, tangy, and quietly addictive, these lemon brownies balance citrus brightness with a tender, cake-like crumb and a glossy lemon glaze on top. The batter is quick to mix — sugar, melted butter, eggs, flour, and fresh lemon juice — and bakes in one 8×8 pan for an easy, no-fuss dessert. The zest gives a pop of lemon oil while the glaze adds shine and extra lemon punch. Serve them slightly chilled with a dollop of whipped cream or a scoop of vanilla ice cream for a simple, lovely finish. If you like compact, fruity bars, you might also enjoy this apple brownie twist I tested: apple brownie recipe.
Why You’ll Love This Lemon Brownies
- Bright lemon flavor from both zest and fresh juice — not just sweet frosting.
- Easy one-bowl batter uses pantry staples and melts-together butter for fast prep.
- Cake-like but dense texture that slices cleanly after cooling.
- Quick bake time: 20–25 minutes, perfect for weeknight baking or last-minute guests.
- Glaze is simple (powdered sugar + lemon) and can be adjusted for thickness.
- Flexible recipe: scale, swap a few ingredients, or add optional mix-ins without breaking the base.
- Great for brunch, tea, potlucks, or an easy lemony dessert after dinner.
What Is Lemon Brownies?
Lemon brownies are lemon-flavored bar cookies with a texture that sits between a thin cake and a dense brownie. They’re not chocolate — instead, the bright citrus dominates. The base is a simple butter-and-sugar batter made with eggs and flour, then flavored with fresh lemon zest and juice so you get both oil and acid notes. After a short bake in an 8×8-inch dish, a smooth powdered sugar-and-lemon glaze is drizzled over the cooled bars for a glossy, tart finish. The cooking method is straightforward oven baking in a single pan, which makes these feel like comfort baking with a sunny twist — perfect for brunch, spring gatherings, or a fast sweet treat any day.
Ingredients for Lemon Brownies
For the Base
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: You can swap the butter for equal amount of neutral oil (canola or vegetable) if you want a slightly lighter texture. This will change flavor slightly (less buttery).
- Sugar: Granulated sugar is used in the base and powdered sugar for the glaze. For a less-sweet version, reduce the base sugar by 2 tablespoons, but keep powdered sugar for the glaze or thin the glaze with a little milk to taste.
- Flour: All-purpose flour is best here. For a slightly denser result, you can use 3/4 cup all-purpose + 1/4 cup whole wheat pastry flour. Increase liquid slightly if batter seems thick.
- Eggs: For an egg-free option, use a commercial egg replacer or 1/4 cup applesauce per egg (results will be softer and slightly more cake-like).
- Lemon: Use fresh lemon juice and zest for the best flavor. Bottled juice will work in a pinch but lacks the bright oil from the zest.
- Vanilla: Keep the vanilla — it rounds the lemon and prevents the flavor from tasting one-note.
- Powdered sugar in glaze: If you want a thinner glaze, add lemon juice by teaspoon increments. For a thicker, pipeable glaze, use less lemon juice.
Step-by-Step Instructions
Step 1 – Prep the pan and oven
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray, or line it with parchment for easy removal.
Visual cue: The pan should feel slick but not oily — parchment makes lifting bars foolproof.
Step 2 – Mix wet ingredients
In a large bowl, combine 1 cup granulated sugar and 1/2 cup melted unsalted butter. Stir until they look combined, then add 2 large eggs and 1 teaspoon vanilla extract. Mix until smooth and glossy.
Visual cue: The batter will turn slightly paler and hold together when eggs are fully mixed.
Step 3 – Add dry ingredients
Stir in 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix just until there are no streaks of flour — avoid overmixing to keep the brownies tender.
Pro cue: Stop mixing when the batter is uniform; overmixing develops gluten and gives a tougher crumb.
Step 4 – Fold in lemon
Mix in the zest of 1 lemon and 1/4 cup fresh lemon juice until evenly distributed. Pour the batter into the prepared 8×8-inch pan and spread it with a spatula to an even layer.
Visual cue: You’ll see flecks of zest in the batter and it should be spreadable but not runny.
Step 5 – Bake and cool
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bars cool completely in the pan before glazing.
Pro cue: Baking time varies by oven; check at 20 minutes. Cooling fully prevents the glaze from melting into the bars.
Step 6 – Make the glaze and finish
Whisk together 1 cup powdered sugar with 2–3 tablespoons lemon juice until smooth and pourable. Start with 2 tablespoons and add more for a thinner glaze. Drizzle or spread over the cooled brownies, slice, and serve.
Visual cue: The glaze should be glossy and drip slowly off the spoon — not run like water.
Pro Tips for Success
- Room temperature eggs blend faster and help the batter come together with less mixing.
- Measure flour properly: spoon into the cup and level off. Packing flour leads to dense results.
- Use fresh lemon zest and juice for the best bright flavor; the zest carries essential oils that bottled juice lacks.
- Check doneness with a toothpick in the center — remove at clean or slightly moist crumbs for tender bars.
- Cool completely in the pan before glazing; warm bars will absorb the glaze and lose the shiny finish.
- If you line the pan with parchment, let the bars cool fully, then lift them out for neat, straight edges when slicing.
- For sharp slices, chill the glazed bars 15–30 minutes and use a sharp knife wiped between cuts.
Flavor Variations
- Optional: Blueberry Lemon — fold 1/2 cup fresh or frozen blueberries into the batter for a fruity pop.
- Optional: Poppy Seed — add 1–2 tablespoons poppy seeds to the batter for a classic lemon-poppy flavor.
- Optional: Cream Cheese Swirl — dollop softened 4 oz cream cheese mixed with 2 tablespoons sugar and swirl into the batter before baking (adds richness).
- Optional: Almond Lemon — replace 1/4 cup flour with 1/4 cup almond flour and add 1/4 teaspoon almond extract for a nutty depth.
- Optional: Candied Lemon Peel — top the glazed brownies with thin strips of candied lemon peel for a decorative touch.
- Optional: Light Dusting — skip the glaze and dust with powdered sugar for a more subtle finish.
Serving Suggestions
- Serve slightly chilled with vanilla ice cream for a contrast of cold and bright.
- Cut into small squares and place on a dessert platter for parties or potlucks.
- Pair with a cup of Earl Grey or green tea to highlight the citrus notes.
- Top a square with fresh berries and whipped cream for a brunch dessert.
- Pack slices for a lunchbox treat — they travel well when wrapped airtight.
- For an afternoon snack, enjoy with a small glass of milk or lemonade.
Make-Ahead, Storage & Reheating
- Make-ahead: The base can be baked up to 1 day ahead, then glazed just before serving for best shine.
- Pre-glazed bars keep well: store in an airtight container at room temperature for up to 2 days.
- Refrigerate: For longer storage, keep brownies covered in the refrigerator for up to 4 days.
- Reheating: Warm a single slice for 8–10 seconds in the microwave to soften slightly, or bring to room temperature from the fridge before serving.
- Texture changes: Refrigeration firms the crumb and glaze; allow to sit at room temperature 20–30 minutes for a softer bite.
Storage and Freezing Instructions
- To freeze: Wrap cooled, unglazed bars tightly in plastic wrap and place in a freezer bag. Freeze up to 2 months.
- Thawing: Thaw overnight in the refrigerator, then bring to room temperature and glaze just before serving.
- Freezing glazed bars is possible but can affect glaze texture (it may sweat when thawed). For best results, freeze unglazed and glaze after thawing.
- If you don’t want to freeze, keep unglazed bars in the fridge for up to 4 days and glaze as needed.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
223 | 2 g | 36 g | 11 g | 1 g | 150 mg
Estimates vary by brands and portions.
FAQ About Lemon Brownies
Q: Why are my lemon brownies dense or heavy?
A: You may have overmixed the batter or packed the flour. Mix just until combined and measure flour by spooning it into the cup.
Q: Why did the center sink after baking?
A: Underbaking or opening the oven too early can cause sinking. Make sure the toothpick comes out clean or with moist crumbs and avoid jarring the pan while cooling.
Q: My glaze is too thin — how do I fix it?
A: Add powdered sugar a tablespoon at a time until it thickens. If it’s too thick, thin with a few drops of lemon juice.
Q: Can I use bottled lemon juice?
A: You can in a pinch, but fresh lemon juice and zest give a brighter, more complex flavor.
Q: How do I get clean slices?
A: Chill the glazed bars 15–30 minutes and use a sharp knife wiped clean between cuts for neat edges.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free baking flour in place of all-purpose. Texture may be slightly different, but it should hold up well.
Notes
- For an extra lemon aroma, lightly zest the top of the glaze just before it sets.
- Use a microplane for zest — it gives fine, even pieces that distribute well.
- If you like a glossy finish, spread the glaze while it’s still pourable, then let it set at room temperature.
- For even baking, rotate the pan halfway through the bake time if your oven runs hot.
- To test lemon intensity, taste the batter before baking (use a clean spoon). You can add a touch more lemon juice or zest if needed.
Troubleshooting
- Bland flavor: Add more lemon zest (small increases) or an extra 1/2 teaspoon of vanilla to boost overall taste.
- Overcooked/too dry: Reduce bake time by a few minutes, check earlier; remove when a few moist crumbs cling to a toothpick.
- Batter too thin: Make sure you measured flour correctly. If thin due to lemon juice, add a tablespoon of flour and fold gently.
- Glaze won’t set: You used too much lemon juice. Whisk in more powdered sugar to thicken and let it sit to firm up.
- Edges burn before center cooks: Your oven may have hot spots. Lower oven temperature by 15–25°F and bake a little longer, or tent edges with foil mid-bake.
Final Thoughts
This lemon brownie recipe is a fast, bright dessert that feels homemade without fuss. It uses simple ingredients, slices neatly, and lets fresh lemon flavor do the work — perfect for easy entertaining or a sunny weeknight finish.
Conclusion
For another take on bar desserts and ideas to adapt these techniques, see this reliable Lemon Brownies Recipe – I Heart Naptime.
Lemon Brownies
Ingredients
For the Base
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted Can substitute with neutral oil for a lighter texture.
- 2 large eggs For egg-free option, replace each egg with 1/4 cup applesauce.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 cup all-purpose flour Can substitute with 3/4 cup all-purpose + 1/4 cup whole wheat pastry flour.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 zest of lemon Use fresh for best flavor.
- 1/4 cup fresh lemon juice Fresh juice will yield the best taste.
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice Adjust for desired glaze thickness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.
- In a large bowl, mix 1 cup granulated sugar and 1/2 cup melted butter until combined.
- Add 2 large eggs and 1 teaspoon vanilla extract, mixing until smooth and glossy.
- Stir in 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until no streaks of flour remain.
- Fold in the zest of 1 lemon and 1/4 cup fresh lemon juice until evenly distributed.
- Pour the batter into the prepared pan, spreading it into an even layer.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the bars to cool completely in the pan before glazing.
Glazing
- In a bowl, whisk 1 cup powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over cooled brownies.
- Slice and serve slightly chilled or at room temperature.