Lemon Brownies [40 Minutes]

I’ve created bright and tangy Lemon Brownies—square bars with a soft, moist lemon layer and a glossy lemon glaze. They’re a refreshing twist on brownie-style bars and come together in just 40 minutes.

Why You’ll Love This Recipe

I love how these lemon brownies balance sweet and tart in a soft, tender texture that’s almost cake-like. They’re quick to make, easy to slice, and feel celebratory without much fuss. Perfect for spring snacking or when I want something bright and citrusy.

Ingredients

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

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Eggs

• Fresh lemon juice

• Lemon zest

• Unsalted butter, melted

• Vanilla extract

For the glaze:

• Powdered sugar

• Fresh lemon juice (adjust to preferred consistency)

• Optional: lemon zest for garnish

Directions

1. Preheat the oven to 350 °F (175 °C). Line an 8×8‑inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

3. In another bowl, whisk eggs, lemon juice, lemon zest, melted butter, and vanilla until smooth and pale.

4. Pour wet ingredients into the dry mixture and stir gently until just combined—don’t overmix.

5. Spread batter evenly in the prepared pan.

6. Bake for 20–22 minutes, or until the edges are set and the center is just set (a toothpick inserted comes out with a few moist crumbs).

7. Remove from oven and let cool in the pan for about 10 minutes, then transfer to a wire rack.

8. Meanwhile, whisk together powdered sugar and lemon juice until smooth and pourable. Adjust the consistency—add more lemon juice if needed.

9. Drizzle or spread the glaze over the warm bars.

10. Let the bars cool completely (glaze should set), then use the parchment overhang to lift them out and slice into squares.

Servings and timing

Makes about 9–12 bars.

• Prep time: 10 minutes

• Bake time: 20–22 minutes

• Cooling & glazing: 8–10 minutes

• Total time: approximately 40 minutes

Variations

• Blueberry boost: Sprinkle fresh blueberries over the batter before baking.

• Cream cheese swirl: Drop spoonfuls of sweetened cream cheese on batter, gently swirl before baking.

• Gluten‑free: Use a 1:1 gluten-free flour blend; bake time may vary slightly.

• Shortbread touch: Add ¼ tsp almond extract to the dry mix for a nutty nuance.

• Herb infusion: Stir in a teaspoon of finely chopped fresh rosemary or thyme for an herbal twist.

Storage/reheating

I store leftover bars in an airtight container at room temperature for up to 3 days. If the topping softens, I refrigerate them briefly until the glaze firms up. These are best served at room temperature—no reheating needed.

FAQs

Can I use bottled lemon juice?

Yes—I opt for fresh lemons for flavor, but bottled juice works fine in a pinch. I may add a touch more zest when using bottled juice.

Why did my bars come out dry?

They may have OVERBAKED. I check them around 20 minutes—when the center is still slightly wobbly, I remove them so they stay moist.

How do I get a thick glaze?

I add more powdered sugar to the glaze to thicken it, or reduce the amount of lemon juice. I aim for a ribbon consistency when drizzling.

Can I freeze these?

Absolutely—I freeze individual bars in an airtight container or bag for up to 2 months. I thaw them at room temperature before serving.

Can I make these ahead?

Yes—I bake and glaze the bars, then store them (covered) at room temperature. I slice them just before serving for cleaner edges.

Conclusion

These Lemon Brownies offer a bright, citrusy twist on bar desserts in just 40 minutes. I love their moist texture, zesty flavor, and glossy glaze—it’s simple, satisfying, and perfect for anytime I’m craving something lemony!