Name: Lemon Brownies: The Best Tangy Twist on a Classic Dessert
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Brownie Base:; 1 cup all-purpose flour; 1 cup granulated sugar; 2 large eggs; 1/2 cup unsalted butter, melted; 2 tablespoons lemon zest; 2 tablespoons fresh lemon juice; 1/4 teaspoon salt; Lemon Glaze:; 1 cup powdered sugar; 2 tablespoons lemon juice

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These lemon brownies are chewy, fudgy, and bursting with bright citrus flavor. With a glossy lemon glaze poured over the warm bars, every bite balances richness with a refreshing tang. They’re simple to make, yet they look and taste like a special treat worth sharing.

Lemon Brownies: The Best Tangy Twist on a Classic Dessert

Why You’ll Love This Recipe

I love how these lemon brownies combine the dense, fudgy texture of a classic brownie with the zesty kick of fresh lemon juice and zest. They’re not too sweet, and the lemon glaze makes them shine—literally and figuratively. I find them perfect for brunch, summer gatherings, or just when I want a bright dessert that feels different from chocolate. Plus, they come together in under 40 minutes, which means I can enjoy them without much waiting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brownie Base:

1 cup all-purpose flour
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Lemon Glaze:

1 cup powdered sugar
2 tablespoons lemon juice

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, I whisk together the melted butter and sugar until smooth.
I add the eggs one at a time, whisking well after each addition.
Next, I stir in the lemon zest and lemon juice.
I fold in the flour and salt gently—just until combined, since I don’t want to overmix.
I pour the batter into the prepared pan, smoothing out the top.
I bake for 23–26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
While the brownies are still warm, I whisk together powdered sugar and lemon juice to make the glaze.
I pour the glaze over the brownies and spread it evenly.
Once cooled completely, I slice into squares and serve.

Servings and timing

This recipe makes 16 squares. It takes about 10 minutes of prep time, 25 minutes of baking, and 35 minutes total from start to finish.

Variations

I like to switch things up by folding fresh blueberries or raspberries into the batter for fruity bursts. Using Meyer lemons adds a sweeter, floral flavor. When I’m craving something richer, I swirl in cream cheese or mix a little into the glaze for a tangy depth. For a fun twist, I sometimes top the glaze with sprinkles or candied lemon peel.

storage/reheating

I keep lemon brownies in an airtight container at room temperature for 2–3 days. To help them stay moist, I sometimes add a slice of bread to the container. If I refrigerate them, they last up to 5 days, though the glaze firms up a bit. For longer storage, I wrap individual squares tightly and freeze them for up to 2 months. When I want one, I thaw it at room temperature or warm it in the microwave for about 15 seconds.

FAQs

What makes lemon brownies different from lemon bars?

Lemon brownies are dense and chewy, with lemon flavor infused into the batter and glaze. Lemon bars usually have a shortbread crust with a custard-like lemon topping.

Can I use bottled lemon juice instead of fresh?

I’ve tried it, but fresh juice and zest always give the brightest, most natural flavor. Bottled juice tends to taste flat.

How do I know when lemon brownies are done baking?

I bake them until the top is set and a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

Can I make lemon brownies gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend in place of all-purpose flour, and the results are just as delicious.

Do lemon brownies freeze well?

Absolutely. I slice them, wrap them individually, and freeze them for up to 2 months. Thawing at room temperature brings them back to their chewy glory.

Conclusion

These lemon brownies are everything I love about citrus desserts: bright, tangy, chewy, and incredibly easy to make. With just a handful of ingredients, I can whip up a batch that feels both nostalgic and new. Whether I’m baking for a picnic, a brunch spread, or just to satisfy my sweet tooth, these lemon brownies always bring a burst of sunshine to the table. Once I tried them, they quickly became a permanent favorite in my dessert rotation.