Easy Lemon Brownies Recipe

Easy Lemon Brownies are a bright, zesty twist on traditional brownies—dense, fudgy, and bursting with real lemon flavor. These bars have the soft texture of a brownie but the sweet-tart punch of a lemon bar, topped with a simple lemon glaze that melts into every bite.

Why You’ll Love This Recipe

I love this recipe because it combines the rich texture of a brownie with the refreshing zing of lemon. It’s a simple, one-bowl batter that bakes into soft, buttery squares, and the glaze adds just the right amount of sweetness and shine. These lemon brownies are perfect for spring and summer gatherings, or anytime I want a citrusy treat.

Ingredients

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

For the brownies:

• All-purpose flour

• Granulated sugar

• Unsalted butter (softened)

• Eggs

• Fresh lemon juice

• Lemon zest

• Baking powder

• Salt

For the glaze:

• Powdered sugar

• Fresh lemon juice

• Lemon zest (optional, for extra brightness)

Directions

1. I preheat the oven to 350°F and line an 8×8-inch or 9×9-inch baking dish with parchment paper or grease it lightly.

2. In a large bowl, I beat together the butter and sugar until light and fluffy.

3. I add the eggs, lemon juice, and lemon zest, mixing until smooth.

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

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

6. I bake for 20–25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean.

7. While the brownies cool, I whisk together the powdered sugar and lemon juice to make the glaze.

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

Servings and timing

This recipe makes about 9–12 brownies, depending on how I cut them. It takes 10 minutes to prep and 25 minutes to bake—ready to serve in under 40 minutes including cooling time.

Variations

Sometimes I mix in white chocolate chips for a sweeter bite or top them with sliced almonds for a bit of crunch. For an extra lemony punch, I add a bit more zest or a few drops of lemon extract to both the batter and glaze.

Storage/Reheating

I store lemon brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. They also freeze well—just wrap tightly and thaw before serving. I like to pop them in the microwave for a few seconds to bring back that fresh-baked texture.

FAQs

Can I double the recipe?

Yes, I double the ingredients and bake in a 9×13-inch pan. The baking time may increase by 5–10 minutes.

Do I need fresh lemons?

I recommend it. Fresh lemon juice and zest give the brownies their bright, natural flavor that bottled juice can’t match.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with great results. The texture stays soft and fudgy.

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

Because of their fudgy texture and brownie-like base, these bars are often called “lemon brownies” even though they’re lemon-flavored.

What’s the best way to get clean slices?

I chill the brownies slightly and use a sharp knife wiped clean between cuts for neat squares.

Conclusion

Easy Lemon Brownies are a refreshing take on a beloved dessert, blending the richness of a brownie with the brightness of lemon. They’re quick, simple, and packed with citrus flavor—perfect for when I want something sweet, zesty, and totally satisfying. Once I made them, they became a sunny staple in my baking lineup.