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.
Thankyou for shareing your recibes. I do love them, they are amazing.
Can I use airfryer for bake ?
If you have a large enough air fryer to fit the pan you can.
Made them in a 9×13 pan and it was a perfect thickness. I honestly don’t think I’d want them any thicker. I also used the zest and lemon juice of three lemons and lemon juice in the glaze. If I’m eating a lemon dessert than it better taste like lemon! Will make this over and over again! Thank you for another great recipe!
Maybe you overcooked them
I used juice of fresh lemon and the zest. Added 1/4 teaspoon of lemon oil. Baked in a 9×9 parchment lined pan. They were way too thick (9×13 would have been good) and very dry and heavy.
Sounds like they may have been overbaked if they were dry.
Hi what can be used instead of eggs
flax seed and water
Omg! I’ve made this 4 times now. It is truly AMAZING! I took some, along with another cake to my vet last week. When I went to collect my cats, she asked me what the amazing lemon cake was….as she liked it that much she didn’t share it with her staff 😅😅 I told her what it was and tonight I baked two. One for her and one for the staff. It’s only fair.
If you haven’t made this already, you’re seriously missing out. Bye bye bikini body…this recipe is awesome.
Not a lemon fan but made these for my stepdaughter. These are wonderful and even the non lemon fans will enjoy them. Thank you for the recipe.
Can I use almond flour instead of white?