Kitchen Fun With My 3 Sons

Lemon Brownies

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Lemon Brownies are my new favorite dessert. Topped with a delicious lemon glaze, they are just the right mix of fresh lemon and sweetness.

We’ve made some great lemon recipes like Lemon Blueberry Donuts, Mini Lemon Bundt Cakes and Lemon Sweet Rolls.

As much as I am crazy for chocolate, I do love finding new ways to bake without that classic ingredient. It’s fun to spice it up and try something new! Lemon is a fun way to do that.


Lemon Brownies

Lemon Brownies

This recipe is going to look a lot like your usual brownie recipe, but of course no cocoa or chocolate chips.  You’ll mix together your dry ingredients and wet ingredients separately before combining making sure to add one egg at a time.

Lemon Brownies are my new favorite dessert. Topped with a delicious lemon glaze, they are just the right mix of fresh lemon and sweetness. 

Lemon Zest

If you’re new to lemon zesting, it is easiest to use the tool made for this job: a lemon zester. (Genius name, right?) But if you don’t have one and are in a pinch a veggie peeler will work. Make sure you wash your lemon before.

Lemon Brownies Glaze

This is the most yummy part of all – the glaze! All you need is three ingredients: lemon zest, lemon juice and powdered sugar. It’s very sweet and a bit tangy at the same time.

You’re going to adore this brownie recipe and all your friends will be begging for the recipe!

Lemon Brownies are my new favorite dessert. Topped with a delicious lemon glaze, they are just the right mix of fresh lemon and sweetness. 
5 from 11 votes

Lemon Brownies


Brownie Ingredients

  • 1 C unsalted butter softened
  • 1 1/2 C sugar
  • 2 tbsp lemon zest
  • 4 large eggs
  • 2 tbsp fresh lemon juice
  • 1 1/2 C all-purpose flour
  • 1 tsp baking powder

Lemon Glaze Ingredients

  • 1 1/2 C powdered sugar
  • 3 tbsp fresh lemon juice
  • 4 tbsp lemon zest



  1. Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper
  2. Using a large bowl, whisk together the flour and baking powder
  3. Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy
  4. Beat in eggs, one at a time until combined
  5. Gradually beat in the dry ingredients until combined
  6. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake. 

  7. Allow to completely cool on the counter

  8. Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined
  9. Pour the glaze over the lemon bars and spread evenly
  10. Allow to harden overnight before enjoying!
Lemon Brownies are my new favorite dessert. Topped with a delicious lemon glaze, they are just the right mix of fresh lemon and sweetness. 


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  1. This brownies looks so delicious! Can’t wait to try it.

    • I made this recipe today and Veganized it because we are plant based! No oil, dairy, and I use Erytritol in place of cane sugar.  I did make an exception with the icing.  The Lemon Brownies were great and my hubby loved them.  He said he will want more.

      • Would you be willing to share what you did? I’m lactovegetarian and daughter is vegan…I haven’t baked much since changing diets.

      • I am also interested to know how you veganized this recipe and made it oil free. Thank you.

  2. I can’t figure out how to print this recipe…help!

    • @ Martha…me too!

    • you see the picture right next to the recipe? there’s a print button just below it!

    • There’s a print bottom to the right of the word “ingredients.”  It’s light pink. You may have to save it or open it in a browser and print from there…that’s what I just did. 

    • If you can’t print the recipe for whatever reason try taking a screen shot with your computer (on a Mac you would hit either SHIFT + COMMAND + 3  or…..SHIFT + COMMAND + 4; press all three keys at the same time you will hear what sounds like a camera sound effect for the first one and you will have a screen shot of what is on your screen which you can then print.  For the second option you will get a little cross-hair symbol where your cursor/pointer once was.  Then you use your mouse or track pad and hold the mouse down and drag diagonally across what you’d like to screen shot (this takes only the image you “outline” then you can print that as well!))

      I am making these brownies right now as I write this I am waiting for the oven timer to go off!

    • Hit the print button under the picture

  3. Can you make this ahead of time and freeze ?

  4. What is sweet cream butter and can I use plane unsalted butter ? 

  5. i can hardly wait to try….ty for sharing

  6. Can I use Meyer lemons?

  7. Do you put in fridge overnight or jut lt it sit on the counter?

  8. These are delicious!

  9. These are amazing ……tried these yesterday and my nephews wenr crazy over them

  10. Can you use gluten free flour ?

    • Hi Stephanie, I honestly have no idea about that. Would love for any of you gluten free bakers to chime in on this. Thanks!

    • We do gluten-free all the time. Quick breads and cookies work really well with any gluten-free blend. We use Mama’s Almond Blend. It has a little bit of a gooey texture instead of chewy.

    • King Arthur Flour makes a Gluten free flour that measure scoop for scoop and can supposedly be used for everything except yeast breads or recipes calling for yeast

      • I have found that Bob’s Red Mill Cup for Cup works the best in my Gluten Free Baking. It already has Xanthen Gum in the Mix. 

  11. Mouth is watering just reading this recipe!

  12. I will be making this for sure thank you

  13. These look scrumdiddlyumptious!

  14. I’m vegan and I really want to make these! Can I use Bob’s red mills egg replacement in place of eggs and vegan butter I’m place of butter?

  15. I have everything for the lemon brownies but unsalted butter.  I do however have salted.  Can I use that?  

    • If that is what you have, go ahead and use it but you might have a salty aftertaste. I prefer to buy unsalted to ensure I can regulate how much salt is going into my food.

    • I used salted butter but I think it made them rise more, still tasted great.

  16. How would white chocolate chips taste in this? Anyone tried it?

  17. My niece LOVES lemon but she needs Gluten Free can this recipe be made Gluten Free?

    • YES! I use Pilsbury gluten free yellow cake mix for all baking flours…works great for banana bread, or even carrot cakes too. It’s by far the least expensive option and best tasting, it’s only about 2.50 a box! Leave off the baking powder, it’s already in there.

  18. How delicious looking!  But why and how must you wait overnight!?  I would want to eat once cool enough to frost.  Might I place in the freezer a short time to set?

  19. Looks awesome. Does this need to be kept refrigerated?

  20. Do you have any hints, shortcuts on how to cut/use the parchment paper?

    • Hi Candee…the actually sell sheets now, but you can just easily cut with kitchen scissors.

  21. These look great! Do they have to set overnight or can you freeze to expedite the process? 

  22. Leave overnight before eating? Are you kidding me? Not in this house!

  23. Shouldn’t these be called ‘blondies’?

  24. I am used to ounces and grams can you tell me what C stands for? Thanks.

  25. These were yummy

  26. “Allow to harden overnight.” Very funny.

  27. Oh, yum!!!  I love lemon and adore brownies. Thank you. 

  28. Fun yummy recipes. Lemon brownies are my favorite, but MUST be tart, not pretty yellow and sweet.

  29. If I chose not to use lemon zest, what would that do? Would I need to adjust the recipe? I’m not really a fan of zest.

  30. I made this today! Excellent recipe. Easy and oh-so-delicious! Perfect for an Easter dessert! Thanks for sharing!

  31. Have to try these, although never made any brownies before

  32. They are in the oven as I type this, but is there anything I should be concerned with since I used shortening because I have not parchment?

  33. This recipe looks so yummy, I can’t wait to try it. My husband loves anything lemon & his birthday is coming up so I think this would be a great surprise ! I will let you know how it turns out !

  34. Is it self rising flour or plain?


  36. It sounds so delicious, I want to make it for Easter dessert!

  37. Delicious recipe! Thank you for posting this. Nice and moist, just the way I like.

  38. So I made these last night and although they were delicious they were cake like rather then brownie like……any suggestions? It makes sense with 4 eggs I guess but I was expecting more brownie like consistency.

  39. These looks show good sand spring time lol

  40. My husband LOVES Lemon, but I cannot have sugar. Is there a substitute that can be made for this in regards to that, and what would the equivalent be?

  41. Can you use a hand mixer instead of a stand mixer?

  42. So for the parchment paper do you remove after cooking? Or just keep in the pan with parchment paper and glaze? 

    • Whatever you prefer. The paper just makes it easier to remove either all of the brownies at once or individual pieces

  43. I like. My brownies chewy, made the following adjustments, and they turned out soooo perfect…
    I used half butter half oil, 3 egg yolks one egg, and went wirh 3/4 cup white and 3/4 cup brown sugar, and I cut baking powder down to a half a teaspoon instead of a teaspoon, also, I added a 1/2tspn of salt… Just a preference.

  44. These look so amazing. Do you think gluten free flour could be substituted for regular flour?

  45. These remind me of my Momma’s Lemon Bars. Her crust was shorter and flakier, I believe but quite similar.

  46. Made these today and they are more like a cake then a brownie. What did I do wrong? 

  47. The lemon brownie was good, however next time I will either frost with lemon curd or mix lemon curd with cream cheese. The powdered sugar glaze was blah.

  48. Look fabulous!  Any nutrition info?

  49. Delicious! Unsalted butter perfect! Love Meyer Lemons!