Lemon Brownies

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Lemon brownies AKA lemon blondies  – Super soft and moist bars topped with the most delicious lemon glaze. The perfect summer dessert that you’ll be making over and over again!

lemon brownies

By The Baker Upstairs for I Heart Naptime.

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Lemon Blondies

I have been loving ALL things lemon lately. There’s something about lemon desserts in the Summer that are so refreshing and delicious. And these lemon brownies did not disappoint! The lemon blondies 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 lemon dessert for Summer!

lemon blondies

How to make brownies

These lemon brownies are simple to make and come together in 30 minutes. Just follow the steps below to get started. Scroll down for the printable lemon brownie recipe and video tutorial that gives a step by step on how to make brownies.

  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 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 lemon brownies cool for 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 lemon blondies cool completely before slicing and serving.

Quick tips for lemon brownie recipe

  • If using unsalted butter to make lemon brownies, make sure to add a pinch of salt to the batter.
  • You can easily freeze these lemon blondies if desired. Just wrap in plastic wrap and then again with foil. To thaw, set out at room temperature.
  • Make sure to let lemon blondies cool completely before slicing and serving. The brownies need time to set before eating.
  • If you’re a big lemon lover like me, feel free to add more lemon zest to the top of the lemon brownies. This makes them look extra pretty. :)
  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream. If you want to really stick with the lemon theme, you can even try my homemade lemonade ice cream.
  • Want to spice up the lemon brownie recipe a tad? Try adding shredded coconut, blueberries or even white chocolate chips to the batter.

how to make brownies

Lemon brownies video

Looking for more lemon desserts? You’ll love these too:


Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO

Lemon Brownies

Course: Dessert
Cuisine: American
Keyword: lemon brownie recipe, lemon brownies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16
Calories: 124 kcal
Author: I Heart Naptime Contributor

Lemon brownies AKA lemon blondies  - Super soft and moist bars topped with the most delicious lemon glaze. The perfect summer dessert that you'll be making over and over again!

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Ingredients

For the lemon brownies:

  • 1/2 cup salted butter (softened)
  • 3/4 cup sugar
  • zest of 1/2 lemon
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 3/4 cup flour
  • 1/2 teaspoon  baking powder

For the glaze:

  • 3/4  cup powdered sugar
  • 1 1/2 tablespoon fresh lemon juice
  • zest of 1/2 lemon

Instructions

  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 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 lemon brownies cool for 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 lemon blondies cool completely before slicing and serving.

Recipe Notes

Note: If using unsalted butter, make sure to add a pinch of salt to the batter.

Nutrition Facts
Lemon Brownies
Amount Per Serving
Calories 124 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 31mg 10%
Sodium 52mg 2%
Potassium 28mg 1%
Total Carbohydrates 17g 6%
Sugars 13g
Protein 1g 2%
Vitamin A 3.7%
Vitamin C 1%
Calcium 1.2%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Sweet Pea’s Kitchen. Enjoy!

lemon brownie recipe

lemon brownies
lemon brownies

 

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119 comments on “Lemon Brownies”

  1. 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. 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. My family loved the lemon brownies today. My mother in law plans 2 eat a couple with her morning coffee tomorrow.

  4. 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.

  5. 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?

  6. These brownies look amazing, I am defiantly going to try experimenting with this recipe. I have never tried a lemon brownie before. I usually stick to the usual chocolate, I tried a new spin on the original old fashioned brownie by adding a praline fudge topping to it. So yummy a must try, here’s the recipe! http://happywifehappy.life/praline-brownies/

  7. Hi!  Am making these for my book club at work and agree with Jane,  I think that baking soda is missing.  So, I added 1/2 tsp. Am  hoping for the best.  Will let you know!

  8. I followed the recipe exactly and they were delicious! I might add a little baking soda next time to see if they rise up a little, but they are very good as-is.

  9. WOW I never heard of lemon brownies before. These sound delicious. I can’t wait to make them. 

    Thanks for sharing!!

  10. In the recipe video and the instructions it calls for salt, but in the ingredients listing it says baking powder, can you tell me which one it is, I would love to try this recipe! 

  11. What kind of flour ?? Self rising or all purpose .

  12. Video shows adding salt and no baking powder, recipe says 1/2 tsp. Baking powder and no amount of salt? What is right?

    • The salt in the video is supposed to be labeled as baking soda. Sorry for the confusion! If you would like to add salt to the brownies, I would recommend adding 1/4 tsp, but it doesn’t need it. :)

  13. You omitted the quantity of salt in the list of ingredients but mention to add it in the directions.

    • This was a guest post so I am not sure. I have made the recipe with just baking soda and it turned out great! If you would like to add salt, I would recommend adding 1/4 tsp salt. :)

  14. How much salt and when do I add the baking soda? Only kidding, great easy recipe.

  15. The recipe doesn’t match the instructions.

  16. Has anyone happened to try these with gluten free flour? Thanks

  17. Can I use oil instead of butter?

  18. Hi thanks for putting this on but what is 350 in gas mark looking at ingredients it don’t say what sugar like caster granulated or what flour

  19. I love lemon, and these sound great, but since I have lines, im going to try the recipe with limes.  I’ll let you know how they turn out! :)

  20. Would I be able to substitute the butter with oil?

    • Hi! I haven’t tried substituting oil in this recipe but I think it would change the texture quite a bit. Let us know how it goes if you give it a try!

  21. These are INCREDIBLE! Perfect for potlucks and just great for summer snacking. Will definitely be putting this into my recipe box. :)

  22. I made these and the recipe came out quite tasty! Only thing is, I used a fairly large pan and so it was a little thin. I only had one size pan, I wanna say it’s like a 10 by 18. Anyway, I ran a little short on glaze (it was almost the right amount, so close!) using the amount recommended, so I’d recommend to anyone using a larger pan to make a little extra glaze.

    I put them in for 20 minutes and put a toothpick all over it, nothing came up. But then when I let them cool they were almost juicy/soggy, so I had to throw them back in the oven with the glaze on in order to try to get them harder. They were good for a first attempt (I don’t bake too much), really just making an office Friday snack so I think it’ll still work out. And it gave me an excuse to eat all the chunks that fell off while I was trying to transfer them at first :) quite delicious, just won’t win me any awards at baking competitions.

    • I’m glad you enjoyed these! Making lemon brownies or blondies are a little tricky at first to get the baking time right. Sounds like you did great!

  23. Someone is asking which is correct, the video or the recipe??? Please revies and advise.

  24. Can someone tell me if they’ve tried this with gluten free flour?? I really wanna make these for my mother in law (and myself it’s a pregnancy craving lol) but she can’t have gluten!! 

    • While I haven’t tried these with Domata flour (my favorite gluten free blend that already has xanthan gum added and you substitute amount for amount of plain flour), I have used it in all my cookie, brownie, and cake recipes with excellent results. The only fail is with angel food cake. I’m going to make these gf for my daughter.

  25. How I wish we could enjoy these Gluten Free.

  26. How much salt in the lemon brownies ?

  27. Lemon Brownies. It says to add salt but it doesn’t say to add baking powder

    • Hi Dennis! There was a mistake in the video. The word salt was supposed to say baking powder. There is no salt in the recipe, just 1/2 tsp baking powder! :)

  28. 2 things: salt is not listed in the ingredients, and the baking powder is listed in the ingredients, but not mentioned in the method. Cooking time could be a bit longer, say 30 – 35 minutes. Loved them!

    • Hi Susan! There was a mistake in the video. The word salt was supposed to say baking powder. There is no salt in the recipe, just 1/2 tsp baking powder! :) I’m glad you loved them!

  29. No reason not to use other fruits.
    Cherry, orange, lemon, lime, blueberry, grape (or boysenberry)…
    Taste the rainbow!

  30. Looking forward to future baking recipes!

  31. I made these delish lemon brownies for first time and brought them to our friends’ house other evening–Dad and the son saw lemon and said they were not fans of “lemon” but decided to try them and they ate more then others that did like lemon! these are easy to make, soft and tasty–plus lemony which I love! I will make them again soon! they were a hit!

  32. the recipe text shows ‘add flour and baking powder’, but the video never mentions baking powder and instead shows ‘add flour and SALT’.

    which is the correct recipe?

    • Hi Alan! The recipe is correct, not the video. The words on the video were supposed to say “baking powder” not salt. So the recipe has no salt and 1/2 tsp of baking powder!

  33. Hi alicia, i’m planning to make this lemon brownies right now but im confused with the recipe & the video. The video says flour & salt but on the recipe it day lemon & baking powder. Which one is correct? Would really appreciate your reply. Thank you

  34. Loved the lemon brownies!

  35. I absolutely never use white sugar. Usually substitute with coconut sugar, brown sugar or would try stevia. How much stevia should I use?

    • Hi Stacy! I don’t have very much experience with cooking with stevia so I’m not sure it would work in this recipe. It would definitely change the texture and taste.

  36. I made these last weekend and I’m going to make them again this weekend! I made them exactly as directed and was pleasantly surprised. They are so lemony without having an overwhelming bite and the sweetness is great. I may try using this recipe and use limes instead, just for a change.

  37. Please can you tell me what flour to use

  38. Can I double this recipe and use a 13×9 pan?

  39. Thank you for this recipe I used key limes and it was so very delicious, I shared your recipe and link on my Facebook page and one of my cooking groups.

  40. Want to make these tomorrow but I have no idea what cups translate to in grams?

    • It is 113 grams of butter, 170 grams of sugar, and 170 grams of flour. :)

      • i looked up everywhere, but all states 3/4 cups of flour is about 90grams and 3/4 cups sugar is 150grams. how did you get 170 grams for both? your cups measurement is in US right?

      • I just typed it into a converter online, so it could have been wrong. Looks like you are right…3/4 cup is flour is 90 grams and 3/4 sugar is 156 grams. Sorry for the confusion. I’m not used to cooking with grams. :)

  41. Have you or anyone making these with gluten-free flour?   I would like to use the gluten-free flour that measures cup for cup but sometimes a little more or less of an ingredient is needed. 

  42. Ginny Schneider Reply

    I made these today. THEY WERE AWESOME!

  43. Made these for my eldest son who loves anything lemon but my youngest who would eat nothing other than a vanilla cupcake, has totally fallen in love with these. Have made them three times in the last month and made two trays today as we’re having guests tomorrow. They are like little fluffy clouds!!! And oh the tang!!!

  44. Fantastic recipe! I don’t eat sweets but these looked so good. I made them for my Dad’s staff. He said they were gone in 10 minutes and all wanted the recipe! 

  45. Jennifer Dowell Reply

    I was wondering if maybe you could double the recipe and cook it in a bundt pan. Or do you think that might be too much? It looks really good I was thinking about making it this evening

  46. Hi can I use wheat flour instead of  all purpose flour

  47. Can these be frozen and the glaze added when thawed out later.

    • Hi Yvonne! I’ve never tried that before, but I think it would work great! The texture of the brownies might change a bit, but it will still be delicious. :)

  48. Lemon brownies?! That’s GENIUS!! They sound so bright and lovely.

  49. These are a must make dessert! Love the lemon flavors!

  50. I swear that lemon glaze gets me every time! I know what we are having for dessert tonight!

  51. Love this take on blondies! Loving how moist these look, and my fave — lemon!

  52. I will definitley be making these over and over again because I thing they’re going to disappear so quickly after they’re made! Yummy!

  53. I love lemon desserts in the summer. These lemon brownies look exceptionally delicious!

  54. These sound delicious! Dangerously good…

  55. Made these yesterday. They are absolutely scrumptious. I wonder if it would also work with orange zest and juice. Should be just as delicious. 

  56. I made these lemon brownies because they sounded and looked so yummy. But mine turned out more like a cake texture and dry. I followed the receipe to a tee. In the pictures and video they looked more dense. I live in high altitude should I have adjusted something or add something? Thanks

    • These do have a bit more of a cake texture than brownie texture when they are done. They have always turned out moist for me, so it may have been the high altitude. There are lots of tips online for adjusting recipes for high altitudes.

  57. These brownies look and sound so good!

  58. erica bessette Reply

    Made this recipe on Sunday, my BF is a huge lemon fan. I was doubtful about the alleged “brownie ” texture when I saw 2 eggs and was correct.In no way is this recipe a brownie recipe. I also almost doubled the glaze , which in the pics looks like a frosting. I added organic lemon extract to both glaze and cake. It’s a nice lemon cake, but I have much better recipes. Will not repeat or keep.

  59. I just pulled these from the oven and my middle sank!😢 what did I do wrong??

    • I’m not sure why your brownies sank, but generally the sink/dip happens because the outer edges were fully cooked but the center was not. That could have been a reason. I’ve also heard that a hot oven can cause baked goods to rise too rapidly…do you know if your oven runs hot?

  60. Wow!!! Yum Yum Yummy!!!!These are incredible, followed the recipe exactly, turned out perfect.Going right in my recipe box today.Thank you Jamielyn💖

  61. Made these for some friends at church and they loved them! They are cake-like rather than chewy like a traditional brownie. Light with a bright lemon zing–perfect for summer. Thank you!

  62. How do you cut an 8×8 pan of cake into 18 servings?

  63. I came across this today and tried it with the specified instructions Wooooooow the Lemon Brownie is out of this world…. I Looooooooove the taste and texture, the best I have tried so far

  64. I am trying this out tonight…I converted cups to grams…just not sure if I should’ve done that or stay with just measuring by cups…it just seems to much for the glaze when 3/4 cups was converted to grams…3/4 cup measured compared to grams is a whole lot less…

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