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This is the best lemon brownie recipe! These homemade lemon brownies are soft and chewy with a tangy and sweet lemon glaze. These have perfect soft and fudgy centers and will be a lemon lover’s dream dessert.
Oh yes, we just called them lemon brownie. I may know what you are thinking…a brownie is a chewy chocolate bar…and you are right. But we just made a lemon version with the exact same chewy texture and these lemon brownies are heavenly!
These Fudgy Lemon Brownie Bars have the perfect balance of fresh lemon flavor paired with butter for richness and just the right amount of sweetness to balance out the tanginess from the lemon juice and zest. If you love lemon, you may have just found your new favorite lemon bar!
Lemon Brownie Recipe Ingredients:
These are basically a chewy lemon blondie bar made with butter, sugar, eggs, lemon juice, lemon zest, flour, salt and baked and topped with a sweet lemon glaze made with powdered sugar and lemon juice. I suggest using fresh lemons to make this recipe since lemons are the star ingredient!
- Butter — I suggest using softened butter to make it easier to cream into the sugar.
- Sugar
- Eggs
- Lemon Zest — To make it easier to zest, I suggest zesting the lemon before juicing.
- Lemon Juice — I suggest using freshly squeezed lemon juice in these lemon blondies.
- Lemon Extract (optional) — For extra lemon flavor, I suggest using lemon extract.
- Flour — I suggest using all-purpose flour in these lemon brownie bars. You can also use half cake flour and half all-purpose for a more tender texture.
- Salt
- LEMON GLAZE:
- Powdered Sugar
- Lemon Juice
What reviewers are saying about this recipe…
Oh my goodness, so delicious! l made these for a pot-luck at work and everyone raved about how good they were. I am usually a chocolate girl and feel that not many non-chocolate desserts are worth my calories or carb points. This recipe did not disappoint!
How to make Homemade Lemon Brownies:
- Start by using a 8 x 8 pan. Here’s my favorite USA Baking Pan. Lightly spray with non-stick cooking spray or line the pan with parchment paper. This makes it easier to remove the lemon bars from the pan!
- Cream the butter and sugar together for 3-4 minutes or until light and fluffy. This helps to remove the graininess from the sugar and create a creamy texture.
- Use only fresh lemons, if possible. This lemon blondie recipe calls for both lemon zest and lemon juice. I suggest zesting the lemons before juicing them because it is much easier.
- Fold in the dry ingredients instead of over-mixing on high-speed as this creates gluten and could result in a tougher lemon brownie and we don’t want that!
- Make a glaze with powdered sugar and fresh lemon juice to spread on the top of the lemon brownie bars.
Cutting Bars Tip:
I suggest placing the bars in the freezer before cutting them into slices to make them easier to cut.Â
Lemon Brownies FAQ’s:
I suggest using a toothpick or cake tester and placing it into the center to test for doneness. If it comes out clean and isn’t wet, then the bars are done. They will continue to set up slightly as they cool. You don’t want to overbake or you will end up with dry lemon brownies.
If you love lemon and want to add more lemon flavor, I suggest doubling the amount of lemon zest or adding lemon extract.
Absolutely! You can add it in a couple of ways. First, you can stir in 3/4 cup of white chocolate chips into the batter before baking. Second, you can add 1/2 cup of melted white chocolate to the glaze.
Here are more popular lemon recipes:
- Lemon Olive Oil Cake with Lemon Cream Cheese Frosting
- Lemon Bars
- Skillet Lemon Butter Chicken
- Lemon Poppyseed Muffins
- Lemon Ricotta Pancakes
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Lemon Brownies
Ingredients
- 3/4 cup (1 1/2 sticks) Butter (softened)
- 1 1/4 cups Sugar
- 2 large Eggs
- Zest from 1 large Lemon
- 1/4 cup Lemon Juice
- 1/2 to 1 teaspoon Lemon Extract (optional)
- 1 1/3 cups Flour
- 1/2 teaspoon Salt
Lemon Glaze:
- 1 cup Powdered Sugar
- 2 Tablespoons Lemon Juice
Instructions
- Preheat oven to 350 degrees. Lightly spray a 8 x 8 pan with non-stick cooking spray or line the pan with parchment paper (it makes it easier to cut the lemon brownies).
- In a large bowl, cream the butter and sugars, until light and fluffy, about 3-4 minutes, scraping the sides of the bowl often. Add in eggs one at a time, mixing after each addition.
- Add lemon zest and lemon juice and mix until mixed together.
- Fold in flour and salt. Stir together. Pour into prepared pan and bake for 20-25 minutes or until toothpick comes out clean (meaning there's no runny batter). Let cool.
Lemon Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice. I suggest using a whisk to achieve the smoothest glaze.
- Once the lemon brownies have slightly cooled, pour on glaze. Let the glaze set up before cutting into squares.
Notes
- I like to place the bars in the freezer before cutting them into slices to make them easier to cut.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be frozen. Trying to make desserts for my son’s wedding ahead of time. Many thanks!
Love these!!!
Amazing brownies
Such a fun twist on a traditional brownie! These were delicious.
Wow just wow!!!!
Yay! It’s lemon time again in Arizona and I am dying to make these again…..they are so amazingly delicious!!! I made them so many times last season….my neighbors loved me!
I cannot believe there are not more comments on these lemon brownies. They are to die for. Lemon bars are OK but I’m not a fan of the shortbread layer and then the lemon curd is quite messy. This was a genius idea. It’s a brownie consistency but it’s lemon. I made them for a pre-wedding lunch for 10 people. Everyone loved them. I made only one change – I added a scant 1/2 teaspoon of Simply Organic Lemon Flavor (for the single recipe above) which is lemon oil and safflower oil. It intensified the lemon flavor just that right amount. I also doubled the recipe and used a 9×13 pan and cooked them for 26 minutes. It’s hard to not have one every night from the tin in the freezer.
Do you think I could add diced strawberry’s to the batter? And do you know if this will work at high altitude or what the adjustment would be?
Is the 2x recipe correct with measurement of butter? Also the 3X