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.
Hello..is baking powder absolutely required..i have none 🤦♀️🙂
In your directions for Lemon brownies you say to add the eggs and the egg yolk, but you don’t have an egg yolk in the ingredients. Is there actually an extra egg yolk?
Enjoy your recipes so much.
Sorry! Just add 3 eggs. 🙂
These were delightful, but we’re a bit cake-ier than I was expecting. Not sure if that means I overmixed?
I made two batches today, each in a 9×9 nonstick pan lined with parchment using a flour and butter nonstick spray.
I followed the recipe exactly. I whisked the wet ingredients together and made sure to lightly spoon my flour into the measuring cups. I then whisked all the dry ingredients together to ensure they were well distributed before adding them to my wet ingredients and I used a light hand when combining both so I wouldn’t overmix.
I tasted them when they cooled and immediately after spreading them with the glaze (which I made with lemon juice). Honestly I wasn’t sure about them. I’d never made a lemon brownie before and wasn’t sure what to expect, but I have always trusted Amanda! So I stuck them in the fridge and a few hours tasted them again. This is when the magic happens people! The lemon zest needs time to deepen – the citrus oils need to penetrate the brownie and the juice needs to stiffen the glaze. The brownie needs time to develop the consistency that’s somewhere between a fudge and a cake.
Suddenly they were remarkably lemony with a perfect crumb. The glaze had a nice crunch in its top crust but yet had a soft icing beneath.
I gifted a good friend with the second batch and she loved them too! So do make these but hold off judgment for a few hours!! You’ll be addicted!
How necessary is lemon zest?
This recipe looks amazing! Can’t wait to try it!!
You had me at the word brownie!!! Great name! It caught my attention!
I made them and love them. My only problem was that mine weren’t fudgey. What did I do wrong
Thank you for all your great receipes All the breads are great. I love them all and so easy to make.
I’m eager to try this recipe, but: I’m surprised and confused by the addition of cornstarch. I’m not aware of any brownie recipe that uses it. Why the cornstarch, and what would happen if I omitted it?
Using cornstarch helps with a dense, yet tender crumb, but still keeps the brownies soft. You could also use rice flour in place of cornstarch.
Well, mine turned out pretty solid. Not loose and moist like the picture at all. Any ideas on that?