Lemon Brownies are a bright and cheerful twist on the classic treat, combining the rich, chewy texture of brownies with a fresh, zesty lemon flavor. These brownies have a lovely balance of sweet and tangy that makes each bite incredibly refreshing and satisfying. If you love the idea of a fudgy dessert with a citrusy punch, these lemon brownies are sure to become a favorite.
I love making these lemon brownies when I want something a little different from the usual chocolate fix. The lemon zest and juice give them a fresh zing that really wakes up your taste buds. One of my favorite tricks is to top them with a simple glaze made from powdered sugar and lemon juice — it adds a bit of sweetness and makes them look extra inviting.
These brownies are perfect for sharing with friends at a spring picnic or as a bright ending to a family dinner. I find that they pair wonderfully with a cup of tea or a glass of cold milk. Whenever I bake these, everyone always asks for more, and I’m happy to bake another batch because they’re just that good!
Key Ingredients & Substitutions
Butter: Unsalted butter melted adds richness and moisture. You can swap it with coconut oil for a dairy-free option, but it may change the texture slightly.
Lemon zest & juice: Fresh lemons give a bright, natural lemon flavor. Bottled lemon juice works in a pinch, but fresh zest really lifts the taste.
Flour: All-purpose flour creates a nice crumb. If you want gluten-free brownies, a 1-to-1 gluten-free flour blend should work well.
Powdered sugar glaze: This simple glaze adds sweetness and shine, balancing the tangy lemon. You can skip it or dust with powdered sugar if preferred.
How Can I Get Moist and Chewy Lemon Brownies?
This recipe balances moisture and chewiness by using melted butter and eggs, plus careful mixing to avoid overworking the batter. Here’s how to nail it:
- Melt the butter and mix with sugar until smooth for even sweetness and moisture.
- Add eggs one at a time for better texture bonding.
- Gently fold in dry ingredients to keep the batter light and tender.
- Bake until just set with a few moist crumbs for chewy results.
- Let brownies cool completely before glazing to keep the texture perfect.
Equipment You’ll Need
- 9×9-inch baking pan – I prefer this size for the even, thick brownies and easy cutting.
- Parchment paper or non-stick spray – makes it simple to remove the brownies without sticking.
- Mixing bowls – for whisking together the ingredients easily and with less mess.
- Whisk or spoon – to blend the wet ingredients smoothly.
- Measuring cups and spoons – for accurate lemon juice, zest, and dry ingredients.
- Small bowl or jar – to make the lemon glaze, so it mixes well and pours smoothly.
Flavor Variations & Add-Ins
- Blueberries or raspberries – fold in fresh berries for fruity bursts that pair beautifully with lemon.
- Lite cream cheese swirl – gently swirl in softened cream cheese into the batter for a creamier texture.
- Different citrus – replace some lemon zest with lime or orange zest for new flavor twists.
- Add-ins like chopped nuts – walnuts or almonds add crunch and extra flavor.
How to Make Lemon Brownies?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. After baking, allow some time for the brownies to cool and the glaze to set, about 20-30 minutes. In total, you’ll need around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk the melted butter and granulated sugar together until smooth. Then add the eggs one at a time, beating well after each. Stir in the lemon zest, lemon juice, and vanilla extract for that fresh, zesty flavor.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. This helps keep the brownies light and fluffy.
4. Bring It All Together:
Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Once combined, pour the smooth batter into your prepared baking pan and spread it out evenly.
5. Bake Your Brownies:
Bake in the preheated oven for 25 to 30 minutes. You’ll know they’re done when the top is set and a toothpick inserted in the center comes out mostly clean with few moist crumbs.
6. Make the Lemon Glaze:
While the brownies cool in the pan, whisk together powdered sugar and lemon juice in a small bowl until smooth. Adjust with more lemon juice or sugar to get a pourable glaze.
7. Glaze and Serve:
When brownies have cooled completely, drizzle the lemon glaze evenly over the top. Let it set for 15-20 minutes before slicing into squares and serving. Enjoy the bright, chewy, and tangy lemon goodness!
Can I Use Frozen Lemons or Bottled Lemon Juice?
Fresh lemon zest and juice give the best flavor, but if you only have frozen lemons, thaw them fully before zesting and juicing. Bottled lemon juice works in a pinch, though the flavor may be less bright.
How Should I Store Leftover Lemon Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, but bring them to room temp before serving for the best texture.
Can I Make These Brownies Ahead of Time?
Absolutely! Bake the brownies and cool completely, then store unglazed for up to 2 days. Add the lemon glaze just before serving to keep it fresh and glossy.
What Can I Substitute for Butter?
You can use coconut oil or a dairy-free margarine as a substitute for butter to make these brownies dairy-free. Keep in mind texture and flavor might vary slightly with these swaps.