Posted by & filed under Desserts, Recipes.

By Alicia of The Baker Upstairs for I Heart Nap Time.


Hello again! I’m so happy to be back with another delicious spring dessert today! I have been enjoying every bit of the spring weather we’ve been having lately. We’ve been going for walks as a family every evening, and I love seeing all the fresh daffodils and tulips, and the bright spring grass. The air is warm and there’s a soft breeze blowing… it’s basically just heavenly outside! I really like making light desserts in the spring, and these delicious lemon brownies are perfect!

Lemon Brownies on

My husband loves all things lemon, and I think he managed to eat almost the whole pan of brownies by himself. I was able to sneak a few to taste, and they were amazing! The brownies are moist and buttery, almost like sugar cookies, with just a hint of lemon. The lemon glaze on top is tart and sweet, and makes a perfect complement to the brownies without being overpowering. I love how light they taste as well… they’re the perfect end to a spring meal!

Lemon Brownies on

My two little girls loved these brownies as well! They are definitely a new favorite at our house. If you love lemon like we do, you have got to give these a try!

Lemon Brownies


    for the brownies:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • zest of 1/2 lemon
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • for the glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • zest of 1/2 lemon


  1. Preheat the oven to 350. Prepare an 8 x 8 pan by spraying with cooking spray or lining with foil, and set aside.
  2. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition, then add the lemon juice. Add the flour and salt, and mix until just combined. Scoop the batter into the prepared pan and smooth into an even layer. Bake 20-25 minutes, or until a toothpick inserted into the brownies comes out clean. Let cool 10-15 minutes.
  3. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest, then pour over the brownies, spreading evenly to coat. Let cool completely before slicing and serving.

adapted from Sweet Pea’s Kitchen

Lemon Brownies on

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day. I’m also into photography and graphic design, and I love learning new things. I’d love for you to stop by The Baker Upstairs and say hi!

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7 Responses to “Lemon Brownies”

  1. Cranberry+Morning

    Wow, that title scared me! I thought you were actually going to mix cocoa and lemon! These look delicious. I’m going to use different flours to make them gluten-free. I always get such a hankering for lemon anything this time of year. Thanks for the recipe. I suppose ‘Lemon Yellowies’ doesn’t have the same ring?? ;-)

  2. inkWELL

    I’ve never tried Lemon Brownies – these I must try! Funny enough, I just posted a lemon cake recipe on Friday – I must try these though as my husband would LOVE them!

  3. Asagi

    I’m dying to do this recipe this weekend since I’ll have free time between exams and All that but…

    This must be a really dumb question. But when you put 350, do you mean Celsius or Fahrenheit? Where I live we use Celsius so… I don’t really want to ruin it.

  4. Jane

    Your lemon brownies sounded so yummy!
    After putting them in the oven, I noticed they did not have any baking soda/powder. They ended up like a lemon pancake. Was an ingredient missing?