Lemon Brownies are dessert bars that are dense and moist with a lemony flavor and topped with a simple glaze. If you love lemon desserts, be sure to try my Strawberry Lemon Blondies and Lemon Bars.
Lemon Brownies
Brownies don’t always have to be chocolate. These lemon brownies have the consistency and texture of a fudgy brownie but made with lemon juice and lemon zest! Plus, they are topped with a sweet glaze that pairs perfectly with the lemon flavor.
Ingredients & Substitutions
It’s all about the lemon flavor in these brownies. And, I will let you know how you can add even more lemon flavor to the glaze!
Lemons: I used both lemon juice and the zest of a lemon in the brownies. Make sure you wash the lemon before zesting it. For the lemon juice, you can use fresh lemon juice or storebought juice. You could even add lemon baking chips to the batter if your store carries them.
Eggs: Make sure when adding the eggs make sure that they are at room temperature. Add the eggs one at a time, mixing well after each addition so it emulsifies with the butter.
Glaze: For the glaze, I went with a vanilla-flavored glaze, mixing confectioners’ sugar with water. However, if you crave more lemon flavor in the dessert, use lemon juice in place of water for the glaze. You can also enjoy the brownies with no glaze at all if you prefer.
Lemon Brownies vs. Lemon Bars
There is a difference between these lemon brownies and lemon bars. Lemon brownies have no base crust and the texture is dense and fudgy (like a traditional chocolate brownie). Plus, there is the optional glaze added on top of the brownies. Lemon bars, on the other hand, have a buttery crust with a lemon filling. Be sure to make both recipes if you are a fan of lemon desserts!
How to Store Lemon Brownies
Store the brownies in an airtight container, in the refrigerator, for up to five days. You could also freeze the brownies for up to three months. When ready to enjoy them, let the bars thaw in the refrigerator overnight.
More Delicious Bars
Lemon Brownies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, packed
- 3 large eggs, room temperature
- ¼ cup (61 g) lemon juice*
- 1 teaspoon lemon zest
- 2 ½ cups (285 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Glaze (Optional)
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons lemon juice, or water for less lemon flavor
Instructions
- Preheat oven to 350°F and prepare a 9×9-inch pan by lining it with parchment paper (or lightly grease and flour). (You could use a 9×13-inch pan for more servings, but the bars will be thinner.)
- In a large bowl, combine the melted butter and brown sugar. Stir well.
- Add the eggs one at a time, stirring well after each addition.
- Stir in the lemon juice and lemon zest.
- In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
- Spread the batter evenly into the prepared pan. Bake 35-45 minutes, or until the edges are turning golden brown. (If you are using a 9×13-inch pan, bake for 25-30 minutes.)
- Allow brownies to cool before glazing.
Glaze
- In a medium bowl, combine the confectioners' sugar and lemon juice. Whisk until smooth.
- Pour the glaze over the cooled brownies and serve.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I don’t understand how the “vanilla glaze” is vanilla when it’s not anywhere in the recipe.
Hi, Patricia! I work with iambaker and am happy to help with questions. We ended up using a simple glaze; I have updated the recipe. Thanks, and have a great day!
Seems interesting. Please update me with more recipes on mail.
I am a self taught amateur Baker. Do it as my stress buster.
Thank you
It’s in the oven now!! Can’t wait to see how it turns out. All I had was an 8″x 8″ tin so I used that and adjusted the cooking time. Will check it at 30 mins!
Hi do you have any idea how many green points on weight watchers points these would be? I want to make these but I have to include them on my points. I really appreciate it. And I love your recipes
Delicious, thank you.
Delicious, I used imperial margarine and it turned out buttery and lemony.
Thankyou for this Delicious Recipe
Love from Germany
PS Delicious with fresh Raspberrie and fresh cream for a vrry special Sunday tea
Pls give me eggless options and receipys l
Hi, Sangeeta! I work with iambaker and am happy to help with questions. Here are some egg substitutes you could try in recipes. Have a wonderful day!
Love this recipe, it was simple, easy and the perfect amount of lemon flavor. I am gluten-free so instead of regular I used gluten-free 1 to 1 flour. They came out delicious! Brought them in to work, they couldn’t tell the difference and they devoured them 🙂 Definitely a keeper. Thanks
Sad to say that I followed this recipe exactly and baked them the minimum recommended time of 35 minutes, and they turned out hard and cakey almost like that of a thick shortbread with a hard crust on top. They taste good, just nothing close to a fudgy brownie texture. I might try again without the baking powder and a little bit less flour.
Hi, KW! I work with iambaker and am happy to help with questions and comments. I would definitely check your oven temperature; that could have caused the brownies to be overbaked. I hope this helps, and have a great day!