Easy Lemon Brownies Recipe

These easy lemon brownies are soft, chewy, and bursting with bright citrus flavor. Unlike traditional chocolate brownies, I make these with fresh lemon juice and zest for a tangy, sweet bite that’s perfectly refreshing. They’re finished with a simple lemon glaze that adds just the right amount of zing and shine.

Why You’ll Love This Recipe

I love how these lemon brownies combine the dense texture of a blondie with the vibrant taste of lemon. They’re quick to whip up, require only basic ingredients, and taste even better the next day. Whether I’m baking for a brunch, a picnic, or just because I’m craving something sweet and sunny, these brownies are always a win.

Ingredients

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

• All-purpose flour

• Granulated sugar

• Unsalted butter (melted)

• Eggs

• Fresh lemon juice

• Lemon zest

• Salt

• Baking powder

• Powdered sugar (for glaze)

• Milk or cream (for glaze)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper.

2. In a bowl, I whisk together the melted butter and sugar until smooth, then add the eggs, lemon juice, and zest.

3. I stir in the flour, baking powder, and salt until just combined, being careful not to overmix.

4. I pour the batter into the prepared pan and smooth the top.

5. I bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.

6. While the brownies cool, I mix powdered sugar with lemon juice and a splash of milk to create a pourable glaze.

7. Once the brownies are mostly cool, I spread the glaze over the top and let it set before slicing into squares.

Servings and timing

This recipe makes 9 to 12 lemon brownies, depending on how I slice them. Prep time takes about 10 minutes, baking takes 25 minutes, and I allow at least 15 minutes for cooling and glazing.

Variations

Sometimes I add a handful of white chocolate chips or a swirl of cream cheese for extra indulgence. For a poppy seed twist, I mix in a teaspoon of poppy seeds with the batter. I’ve also used a bit of vanilla or almond extract for a more rounded flavor. If I want a thicker glaze, I skip the milk and use only lemon juice and powdered sugar.

Storage/Reheating

I store lemon brownies in an airtight container at room temperature for up to 3 days. If I need them to last longer, I refrigerate them for up to a week. They also freeze well—just wrap individual pieces and freeze for up to 2 months. I let them thaw at room temperature or microwave for a few seconds to soften.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch. I make sure to still use fresh zest for brightness.

Why are they called brownies if there’s no chocolate?

“Brownies” in this case refers to the dense, chewy texture. These are basically lemon blondies—but I love calling them lemon brownies because they look and slice like the classic kind.

Can I double the recipe?

Yes, I double all the ingredients and bake in a 9×13-inch pan. I usually increase the baking time by about 5–10 minutes and keep an eye on doneness.

How do I know when they’re done?

I look for set edges and a slightly soft center. A toothpick should come out with a few moist crumbs, not wet batter.

Can I skip the glaze?

Yes, but I love the extra lemon punch it adds. If I skip it, I sometimes sprinkle the top with powdered sugar for a simple finish.

Conclusion

These easy lemon brownies are the perfect treat when I want something tangy, sweet, and satisfying. They come together in no time, taste amazing chilled or at room temperature, and always bring a bit of sunshine to my dessert table. It’s one of those recipes I find myself making again and again.