These Lemon Brownies mix butter, sugar, eggs, flour, and fresh lemon for a tangy, sweet treat. The lemon zest and juice lift the flavor. If you like lemon desserts, you may also enjoy a creamy lemon blueberry cheesecake as another option.
Why make this recipe
Lemon Brownies (Lemonies) give you bright lemon flavor in a dense, cake-like bar. They are easy to make and use simple ingredients you likely have at home. These treats are good for snacks, tea time, or a light dessert.
How to make Lemon Brownies (Lemonies)
Make the batter in two bowls, then combine them. Bake until a toothpick comes out clean. Use fresh lemon juice and zest for the best taste. For another lemon baked good idea, try a soft loaf like lemon blueberry bread.
Ingredients :
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lemon
1/2 cup fresh lemon juice
Powdered sugar for glaze
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan before glazing.
- To prepare the glaze, mix powdered sugar with a little lemon juice until smooth, then drizzle over cooled brownies.
How to serve Lemon Brownies (Lemonies)
Cut into squares after the glaze sets. Serve at room temperature or slightly chilled. Add a cup of tea or a scoop of vanilla ice cream for a simple finish. Garnish with extra lemon zest if you like.
How to store Lemon Brownies (Lemonies)
Keep in an airtight container at room temperature for 2 days. For longer storage, place in the fridge for up to 5 days. You can freeze individual pieces wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge or at room temperature before serving.
Tips to make Lemon Brownies (Lemonies)
- Use fresh lemon juice and zest for bright flavor.
- Do not overmix after adding flour; mix until just combined.
- Check doneness with a toothpick at 25 minutes to avoid overbaking.
- Let the brownies cool before glazing to prevent the glaze from melting off.
Variation
- Add 1/2 cup of poppy seeds for texture.
- Fold in 1/2 cup of blueberries for a fruity twist.
- Replace half the granulated sugar with brown sugar for a deeper flavor.
FAQs
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives better flavor.
Q: Can I halve the recipe for a smaller pan?
A: Yes. Bake in a smaller pan and check doneness earlier.
Q: How do I make the glaze thicker or thinner?
A: Add more powdered sugar to thicken or more lemon juice to thin.
Q: Can I use salted butter?
A: Yes. If you use salted butter, skip adding extra salt.
Q: Are these brownies cakey or fudgy?
A: They are more cake-like and dense, not fudgy.
Conclusion
If you want another take on lemon brownies, this Dessert for Two lemon brownies recipe shows a small-batch version you can try. For a lively, zesty variant, see the Averie Cooks lemonies recipe for more tips and ideas.
Lemon Brownies
Ingredients
Brownie Base
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon For flavor
- 1/2 cup fresh lemon juice For flavor
Glaze
- Powdered sugar for glaze To taste, mixed with lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and spread evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan before glazing.
- To prepare the glaze, mix powdered sugar with a little lemon juice until smooth, then drizzle over cooled brownies.
Serving
- Cut into squares after the glaze sets. Serve at room temperature or slightly chilled.