If you’re tired of chocolate dominating the brownie world, you’re not alone. Sometimes, your taste buds crave something bright. Refreshing. Bold. This Lemon Brownies Recipe gives you all that—without the heaviness of cocoa. It’s light, vibrant, and seriously addicting.
These are not your average blondies. They’re soft, chewy, and packed with real lemon flavor. Not just from juice—but from the zest, too. And the glaze? It’s tangy-sweet perfection.
Why This Lemon Brownies Recipe Belongs in Your Kitchen
Ready to bake something unforgettable?
What Makes These Lemon Brownies Special?
- Fresh Lemon Flavor in every bite
- Soft, Moist Texture like your favorite fudge brownies
- Simple Ingredients you probably already have
- Quick Bake Time—just 20 minutes
Lemon Brownies Recipe
Ingredients You’ll Need
Let’s break it down. No fluff. Just what you need.
For the Brownies:
- ¾ cup granulated sugar (160g)
- 1 tbsp fresh lemon zest
- ¼ cup fresh lemon juice (50ml)
- 1 ¾ cups all-purpose flour (250g)
- Pinch of salt
- ½ tsp baking powder
- 2 large eggs
- ½ cup unsalted butter, softened (1 stick)
For the Glaze:
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 3 tbsp milk
- A pinch of lemon zest (for garnish)
Step-by-Step Instructions
1. Preheat and Prep
- Set your oven to 350°F (177°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Infuse the Sugar
- In a bowl, combine lemon zest with granulated sugar.
- Rub together with your fingers to release the oils. This is key. Don’t skip it.
3. Cream the Butter and Sugar
- Beat softened butter into the lemon sugar until light and fluffy.
- This helps give the brownies their soft bite.
4. Add Wet Ingredients
- Mix in the lemon juice and both eggs until well combined.
5. Mix Dry Ingredients
- In a separate bowl, whisk the flour, baking powder, and a pinch of salt.
- Gradually fold into the wet mixture.
- Don’t overmix—just until combined.
6. Bake
- Pour the batter into the prepared pan.
- Spread evenly.
- Bake for 20–22 minutes. The top should look set and a toothpick inserted should come out with moist crumbs (not wet batter).
7. Cool and Glaze
- Let cool completely before adding glaze.
- Whisk powdered sugar, lemon juice, and milk until smooth.
- Pour over the cooled brownies.
- Garnish with lemon zest.
Tips to Nail It Every Time
- Use fresh lemons—bottled juice just doesn’t cut it.
- Don’t overbake. You want that chewy texture.
- Cool completely before glazing—or it’ll melt into the surface.
How to Store Lemon Brownies
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerate: Up to a week for a firmer bite.
- Freeze: Cut into squares, wrap individually, and freeze for up to 2 months.
Flavor Variations to Try
Want to switch it up? Here’s how:
- Add blueberries to the batter
- Swap the glaze for cream cheese frosting
- Use Meyer lemons for a sweeter citrus profile
- Top with coconut flakes for a tropical vibe
Frequently Asked Questions
Can I double the recipe?
Yes—use a 9×13-inch pan and adjust the baking time to 25–30 minutes.
Do they taste like lemon cake?
Not quite. These are denser and chewier—like brownies, but lemon.
Can I make them gluten-free?
Yes, just use a 1:1 gluten-free flour blend.
This Lemon Brownies Recipe is everything you didn’t know you needed. It’s easy, quick, and delivers bright lemon flavor with minimal effort. Whether you’re baking for a crowd or just yourself, these are sure to steal the spotlight.
Why settle for the usual when you can bake something different?
Try it today. You’ll be hooked.
