Lemon brownies AKA lemon blondies are super soft and moist bars topped with the most delicious glaze. The perfect refreshing dessert that you’ll be making over and over again!
Favorite Lemon Dessert
These lemon brownies may be one of my favorite desserts ever! I love a rich and fudgy chocolate brownie or brown butter blondie, but there’s something about a lemon brownie that’s so light and fresh.
I have been loving ALL things lemon lately. There’s just something about citrus desserts that are so refreshing and delicious. And these lemon brownies did not disappoint!
They are moist and buttery, almost like sugar cookies, with just a hint of lemon. The powdered sugar glaze on top is tart and sweet, and makes a perfect compliment to the brownies without being overpowering.
I love how light they taste as well…not too rich or heavy. Trust me, they’ll be a hit!
How to Make Lemon Brownies
PREPARE. Preheat the oven to 350°F. Line an 8×8″ baking pan with parchment or foil and spray with nonstick spray.
MIX. Beat together the butter, sugar and zest with an electric mixer until light and fluffy. One at a time, mix in the eggs. Then add in the lemon juice. Mix in the flour and baking powder until just combined.
BAKE. Pour the batter into the pan and smooth out evenly. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let cool for about 10-15 minutes.
Lemon Glaze
The glaze takes these brownies over the top! It’s perfectly tart and sweet, with amazing lemon flavor. You could add a little more (or less) juice or zest depending on how much citrus flavor you’d like.
- 3/4 cup powdered sugar
- 1 1/2 Tablespoons fresh lemon juice
- Zest from half a lemon
Instructions: Whisk together the ingredients in a small bowl. Pour on top of the brownies and spread evenly to coat. Make sure the brownies have cooled completely before enjoying.
Quick Tips and Tricks
- Line your pan with parchment or foil for easy clean up.
- If you’re a big lemon lover like me, you can add more zest and juice to the batter and glaze. Learn how to zest a lemon the easy way.
- A few followers have had success substituting gluten free flour cup-for-cup for all purpose flour to make gluten free.
- Feel free to double the recipe and bake in a 9×13″ pan.
- You can easily freeze if desired. Just wrap in plastic wrap and then again with foil. To thaw, set out at room temperature.
More Lemon Desserts:
- Glazed Lemon Cookies
- Lemon Muddy Buddies
- The Perfect Lemon Bars
- Lemon Poppyseed Cupcakes
- Lemon Poke Cake
Lemon Brownie Recipe
Ingredients
For the brownies:
- 1/2 cup salted butter , softened (1 stick)
- 3/4 cup granulated sugar
- 1 lemon , zested
- 2 large eggs
- 1 Tablespoon fresh lemon juice
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
For the glaze:
- 3/4 cup powdered sugar
- 1 1/2 Tablespoons fresh lemon juice
- zest of 1/2 lemon
Instructions
- Preheat the oven to 350°F. Prepare an 8×8" pan by spraying with cooking spray or lining with parchment paper, and set aside.
- 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 baking powder, and mix until just combined.
- Pour 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 for 10-15 minutes.
- For the glaze, whisk together the powdered sugar, lemon juice and zest, then pour over the brownies, spreading evenly to coat.
- Let cool completely before slicing. Then slice into 16 squares.
Video
Notes
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
These were actually amazing. I love all things lemon and these did not disappoint! I will make them many more times, guaranteed. The glaze is what makes these perfect. It’s super tart by itself but paired with the “brownie” … SO good!!
I’m so happy to hear you loved them, Karah! Thanks for your nice comment and review :)
These are delicious. Light, lemony, and scrumptious. There can not be too much lemon for my husband and I, so I doubled the rind and juice in the brownie as well as the glaze. I am always looking for a new lemon recipe and this has been added to repertoire. Thanks.
I am so happy to hear that! Thanks for your kind comment and review, Diane :)
I made these and they were great . Very sweet but left a nice refreshing lemon taste . Will definitely make again .
I made these and although very sweet , they were great . Would definitely make again . Left a nice refreshing taste in my mouth . Thanks for the recipe .
You are so welcome! Happy yo hear you enjoyed them :)
Has anyone tried, or would anyone be able to comment if egg substitutes would work in the recipe? We have an egg allergy in the family. The powdered egg substitute is hit it miss in some recipes. I’m wondering if the flaxseed/water substitute would work better? We are new to the egg allergy, and LOVE lemon anything so interested in trying this recipe out. Thanks in advance!
Hi Paula! I haven’t tried this recipe with an egg substitute, but hopefully someone else who has will chime in. Let me know how it goes if you give it a shot!
I tried it myself today, now our kitchen smells like lemon! I don’t know if I made a lemon cake or lemon brownies, but every person in our house just says it’s delicious! Thank you for the recipe!💛💛💛
So glad to hear your family enjoyed them :D
I have made these over a dozen times because they are so incredibly delicious! They are very easy, and also easy to double in a 9×13 pan. To top it off, they also freeze beautifully! This recipe is truly a keeper- thank you!!!
Thanks so much for your comment and review, Lynn! So happy to hear you love them :)
I need to make these brownies ahead of time, can they be frozen?
Yes, they can be frozen. Allow to cool completely and then freeze on the pan for 30 minutes to make the frosting hard. Then you can stack them in between a layer of parchment paper.
I used gluten free flour,they are very good,and i will be making them again
I’m so happy the substitution worked for you, Anita! :)
I did this few times now and it’s a hit everytime.. love this recipe.. it’s moist and super good especially when it’s still but warm…. We couldn’t wait as it smelled soooo good.. thx again!
So glad to hear! A family fave over here too :)
Hello, thank you.
Stumble across your Lemon Brownies and they look delicious.
Sorry for being awkward and a pain, but may I use oranges instead of lemons?
Thank you.
I haven’t tried, but I bet that would be delicious :)
I need to know if I can do this without a hand mixer will it work?
Yes, you can use a whisk and spoon. Just make sure to whisk the butter until smooth before adding the other ingredients :)