Looking for something to brighten your day? These luscious lemon brownies are just the thing. They’re light, zesty, and sure to satisfy sugar cravings.
The trick? Plenty of fresh lemon zest and juice!
These look gorgeous, taste divine, and are perfect for summer. You’re going to love them!
Why You’ll Love These Lemon Brownies
Simple Elegance: With pantry staple ingredients and a few simple steps, you can have these baked and cooling in about 30 minutes.
Zesty Delight: Like most lemon desserts, they’re refreshing and tangy. And like most brownies, they’re chewy and ultra-moist. What more could you ask for?
Versatile Treat: Suitable for various occasions, these guys can go anywhere! Make them for yourself, your kids, or casual family gatherings. You can also bring them to elegant dinner parties or work and church functions.
Ingredients
- Lemon Juice & Zest: They’re in the batter and the glaze for a double dose of lemony freshness.
- Unsalted Butter: The creamy base that binds the ingredients together and ensures a rich, moist crumb.
- Granulated Sugar: To sweeten the brownies and curb some of the lemon’s tartness.
- Eggs: For structure and a cohesive, easy-to-handle batter. You’ll need a whole egg and a couple of yolks to make then extra chewy.
- All-Purpose Flour: For substance and body. Flour is the foundation of the batter.
- Cornstarch: Absorbs some of the excess liquid and makes the brownies super soft.
- Baking Powder: The leavening agent that makes the brownies rise. You don’t need too much, just enough to keep them from being too dense.
- Salt: To enhance all the sweet and tart flavors.
- Powdered Sugar: A must-have for the smooth, glossy glaze on top. Sift it for a lump-free, professional look.
How to Make Lemon Brownies
If you’re a lemon lover, these brownies are an absolute must-try.
They strike the perfect balance of rich, dense brownie texture and bright, refreshing lemon.
Follow these easy steps to make them:
1. PREP: Preheat the oven to 350°F, grease an 8×8-inch pan, and line it with parchment paper.
2. MIX: Beat the butter and sugar until light and fluffy, then blend in the egg, yolks, lemon juice, and zest.
3. WHISK: Combine flour, cornstarch, baking powder, and salt in a separate bowl. Gently stir into the wet ingredients with a spatula until just combined.
4. BAKE: Spread the batter evenly in the baking dish and bake for 20-25 minutes. Set aside to cool in the pan.
5. GLAZE: Whisk the powdered sugar and lemon juice until smooth. Pour over the cooled brownies and spread evenly over the top.
6. SERVE: Add lemon zest or slices, if desired. Cut into squares and enjoy!
Tips For the Best Lemon Brownies
These look nothing like chocolate brownies, but the cooking process is very similar.
As a result, you may see some familiar tips in this list.
- Grease & line. It may seem like overkill, but this is makes getting them out of the pan way easier.
- Zest before juicing. Trying to zest an already-juiced lemon is nearly impossible. So zest first, then juice the zested lemon. Also, avoid bottled lemon juice – fresh is the only way to go.
- Sift, don’t pour. This is primarily for the flour and the powdered sugar. Sifting both first will ensure they’re smooth, silky, and lump-free.
- Don’t overmix. If you do, the brownies will be tough and dense, not soft, light, and fudgy. So, when adding the flour, do so by hand with a spatula – not the mixer.
- Adjust the glaze as needed. If it’s too thick or sweet, add more lemon juice. If it’s too thin or tart, add a bit more powdered sugar.
- Let the brownies cool. They should be completely cool before you add the glaze. If they’re still hot or even too warm, the glaze will simply melt.
- Add mix-ins to the batter. Try 1/2 cup of white chocolate chips, dried blueberries or chopped nuts.
How to Store
From start to finish, you can have a batch of these beauties ready in under an hour.
The bad news? They’re so good, they won’t last five minutes!
If you do happen to have leftovers, here’s what to do:
To Store: Refrigerate cooled brownies in an airtight container for up to 5 days. Keep them in a single layer to preserve the glaze.
To Freeze: Wrap unglazed lemon brownies in plastic wrap. Then, place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge and then add fresh glaze.
More Lovely Lemon Desserts I Know You’ll Love
Lemon Blueberry Coffee Cake
Chewy Lemon Raspberry Cookies
Lemon Poppyseed Scones
Easy Lemon Bundt Cake
Lemon Brownies
12
servings10
minutes25
minutes250
kcalWhat’s better than a batch of fudgy lemon brownies? How about soft, fudgy, luscious lemon brownies covered in zippy lemon glaze? Yeah, that’ll do it!
Ingredients
- For the Brownies
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg + 2 egg yolks
3 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
- For the Lemon Glaze
1 cup powdered sugar, sifted
2 tablespoons fresh lemon juice
lemon zest or slices, for garnish (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease an 8×8-inch baking pan and line with parchment paper. Set aside.
- Make the brownies: In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Turn the mix to low and blend in the egg and yolks one at a time, mixing well after each addition. Mix in the lemon juice and zest until combined.
- In a separate bowl, whisk the flour, cornstarch, baking powder, and salt. Add to the wet ingredients and mix gently by hand with a spatula just until no streaks of flour are visible.
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until the edges are lightly browned and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let cool completely in the pan before glazing.
- Make the glaze: In a medium bowl, whisk the powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar if needed to reach desired consistency.
- Pour the glaze over the cooled brownies. Use an offset spatula to spread it evenly to the edges, then top with lemon zest or slices for garnish, if using. Let the glaze set before slicing into bars. Enjoy!
Notes
- Use room-temperature eggs and butter for the best results.
- Add 1/2 cup of white chocolate chips, dried blueberries or chopped nuts.
