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. 
4.83 from 45 votes

Lemon Brownies

Ingredients

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

Instructions

Directions

  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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189 comments

  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.

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

    • @ Martha…me too!

      • These were crazy good. A huge hit for our Easter celebration.
        I did tweak the recipe a bit. If I make something with lemon flavor, I want to make sure it has a large lemon flavor.
        I doubled the lemon zest
        I added lemon extract and dried lemon peel.
        OMG they were so moist and the lemon flavor . . . Amazing

        I will make these often

        *** I see there are questions on how to print
        At the actual recipe page, under the picture there is the “Print” option

        • Kristin thanks for the hint, I to like it extra lemony I will try adding in the extra zest.

        • Kristen,

          Thanks for actually reviewing the RECIPE instead of talking about being vegan. Appreciate it! Looking forward to trying the RECIPE as is….plus extra lemon!!!

          • Excellent! If you love lemon, you will L O V E this recipe!
            *I agree, comments are only necessary about recipe reviews!*

      • If you look in the box where the recipe is, you’ll see a print icon to click on!

    • 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

    • Right next to the recipe is a picture (on the rigth side) of the brownie. “Print” is in a box under the picture.

    • right click. chose save as or print…destination is your choice of printer or PDF and where it goes.

      • Can I use either almond flour or coconut flour instead of AP flour? We are on the keto diet to help my husbands diabetes.

  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. 

    • I just tried this gluten free with a couple other substitutions. I used Pamela’s all-purpose flour mix, used 1/2 tsp lemon oil because I didn’t have lemon zest, and used ~2/3C packed brown sugar ~1/3C cane sugar. I ended up with a lovely lemon pound cake, so clearly something I did made it too fluffy. I plan to experiment a bit with this recipe and some other fudgy brownie recipes I know work gluten free to see if I can make my own gluten free lemon brownies.

  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.

    • It’s okay to leave out the zest.

    • If I was leaving out the zest, I’d use lemon oil and/or lemon extract.

    • Do you remember the candy called “LemonHeads”? I would crush up some of that candy really finely and use that to replace the zest.  If you wanted some other flavors you probably could use root beer candy or peppermint candy. I can sit here and think of all kinds of possibilities for these brownies.  Almond oil/extract…….

  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?

  35. LOOKS DELICIOUS I LOVE THINGS MADE WITH LEMON <3

  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.

    • I had the same experience. I think they would have been much better more dense. Anyone have any suggestions???

      • I was told by chef if you stir brownies too much they turn cake like. He suggested just folding ingredients together and pour in pan. Stated it is even okay to still see some unmixed powder here and there).

    • My brownie recipe does not have baking powder or baking soda in it. I wonder if that would work with these????

  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! 

  50. These are in the oven now, making for Easter dinner. Can’t wait to try as I’ve been craving lemon desserts for weeks!!

  51. Mine came out like a cake but the best cake ever. This will be my go to cake. It was sunny and bright tasting but disappointing that it didn’t come out more like a brownie. Where did I go wrong?

  52. Fabulous! The only problem is how do I keep from eating the entire pan?! 

  53. Excellent!

  54. Can’t wait to try this! Not crazy about chocolate and love lemon, so fingers crossed!

  55. Can’t wait to try these delicious recipes.

  56. Made the Lemon Brownies with gluten free flour and dairy free butter. It was fabulous!!! Awesome recipe!

  57. I really enjoyed this recipe. I made it Gluten and diary free and it turned out perfect. I used King Arthur Measure for Measure flour and Earth Balance in place of the butter. Had a nice texture and I love the tart lemon. Yummy!
    Thanks for sharing

  58. I wanted to skip the glaze so topped with toasted coconut. Good idea but the outcome was not enough lemon by a long shot. Will make again using lots more lemon zest and maybe a little extract. Texture was good but not as dense as the pictures look. 

  59. I made these for my wife she loved them.

    I do wonder if it is possible to incorporate blueberries in it? Could I just add them to the mix as we bake it? Has anyone tried this?

  60. I made these over the weekend and used a “brownie” baking pan so each square would be an end piece, so to speak. My mixture didn’t yield a chewy delight. So, I called them Lemon Squares. I plan to try this recipe again and will use my 9*13 baking dish. Hopefully, I will get some more, chewier consistency with the next batch. All and all, my family loved the freshness of the lemon throughout the “Lemon Squares” as it was a pleasant twist to traditional chocolate brownies. Thanks for sharing!

  61. When you said, 1C, mean one cup?. I’m in Spain and in Europe the measurement are little different. Thanks, I’m anxious to do the lemon brownie. Soubds delicious

  62. Hi is the weights for flour, sugar and butter done in cups? What would it Be in ounces or grams please xx

  63. Can we make this recipe without so much sugar ? Lemon Brownies.

  64. Looks delish and will make this weekend. I also want to share this recipe via email but can’t find the email icon -thanks

  65. How can I add this to my Pinterest page?

  66. Love it, I love lemon any thing. Going to have to try this. 

  67. These turned out delicious! I will make them again!

  68. I followed the recipe as is and did not at all have the same product as shown in the pictures. Extremely disappointing as I was excited for days before making them. Mine was very yellow, cake-like, and slightly eggy tasting. The consistency of the glaze was just that.. a glaze. In the photos it looks more like a frosting that should sit on top on the brownies, not seemingly soak in. Does anyone have advice on what I can do differently next time? I love this idea and would be thrilled to have it turn out correctly! Thank you in advance!

  69. Extremely tasty, and so easy!  The only tweak I would be the second time around, would be to skip the parchment paper, unless you’re only using it on the bottom of the pan.  Mine turned out to be misshapen in the pan, due to the stiffness of the paper not allowing the batter to spread evenly during the baking process. I will use a light cooking spray with a very light dusting of flour, instead.  Otherwise, an outstanding recipe!

  70. These are so easy to make! Very very delicious!!! I’m looking forward to making more of your recipes.

  71. These were delicious! I forgot to set the timer when I put them in the oven and they slightly over baked. But it still came out more like a cake than a brownie. So it was still delicious! Next time I make it I’ll make sure and set the timer for gooey goodness! 

  72. Could you replace the white sugar with coconut sugar?

  73. Can’t wait to make these;! They look so good

  74. Absolutely delicious recipe. So refreshing and different. This is a keeper. 

  75. Is there any way to pin the recipe?

    • Yes..just hover over the photo that you want to pin and a Pinterest button will show

  76. What size pan did is suggested? 

    • I baked them in a 9×13 and had the right amount of filling. I would recommend checking after latest 20 minutes. I baked mine for 23 at a slightly lower temperature and it still turned out more like a lemon cake than brownie.

  77. For those of you wanting chewier brownies, I’d suggest leaving one of the eggs out.

  78. Made the lemon brownies. Fantastic! Do you have the nutritional value for these?

  79. Could I use almond flour and erithrytol to make this recipe Keto?

  80. I made these on Sunday and my husband can’t get enough of them! Super easy and super lemony!

  81. Ok this is in oven but your recipe said pour in pan and mine was like dump in pan. Hope it is ok. But I had extra large eggs so only used three. And how Manny lemons did you need for zest and juice?

  82. Making some. Question on the glaze is there a way to make the glaze harden faster?

  83. I made these for my guests and they got a “wow” when I brought them out after dinner. We sat around the table and by the end of the night, they were almost all gone, because people kept taking a a half brownie, or a little sliver, then another sliver…..they are the best! Had to give the recipe to one of the ladies. Thanks for a fabulous dessert!

  84. It would be oh so helpful if one could add how many lemons it takes to make the amounts of zest in the recipe so that the correct amounts of ingredients could be purchased all at once. The lemon brownies recipe takes 6 tbsp. How many lemons is this?

  85. I have made these several times, due to special requests. I add frozen or fresh raspberries (scattered on the top before baking.) It was good with blueberries as well. So moist & delicious.

  86. can you do this in sugar free?

  87. I made the lemon brownies and my family raved! Thanks for a great recipe.

  88. I wonder if stirring in some flaked coconut might add something to the batter at times.

  89. Does it need to be refrigerated to harden up?

  90. They are awesome. Congrats to you all for your hard work.

  91. Is there something I could use in place of lemon zest

  92. Will these lemon bars freeze well. I’d like to make them for a wedding cookie table.

  93. What oven rack should they be baked on ?

  94. This sounds delicious !!

  95. Hi ya!
    Do these taste “different” than Lemon Squares/Bars?
    What makes them unique?
    Thanks!

  96. I love the freshest taste of lemon deserts.
    More so after eating a heavy meal with loads of garlic.
    I find it really refreshing my mouth.
    Thank you I will give this ago..

  97. Does this freeze well?

  98. I just made these, they turned out okay. My batter was more of a cake consistency, not brownie. Also, I didn’t watch the video first….I added one egg at a time and mixed it, just as the directions stated. On the video it shows all eggs added at once and then mixed. Also, the directions stated add a little of the dry mixture to the wet mix, then add more. The video shows all the wet mixture added to the dry mixture and mixed one time. Possibly I should follow the video next time and not the written directions. I think it was all over mixed

    The glaze turned out wonderful!! I will make this again.

  99. How can I add this to my Pinterest?

  100. How are these different than Lemon Bars? 

    • Lemon bars tend to have a harder, almost cookie like base, and a soft cake/custard top, dusted with powdered sugar. These are more like a brownie, without the chocolate. 

  101. Wish you had an easy way to pin to Pinterest from your page.

  102. How many people does this serve? 

  103. These are delicious! My only issue is that I baked mine for only 22 minutes and they still were a little overdone for me – a bit cakey, but not dry. Could just be my oven. Will lessen my baking time when I try again. Great recipe!

  104. These are delicious and perfect for summer. I made them Gluten Free as my son has Celiac disease. I substituted an all-purpose GF flour blend and they turned out great. We served them at a 4th of July bbq and everyone loved the! No one knew they were GF.

  105. How do I make this gluten free?

    • To make these GF, I simply substituted regular flour for King Arthur Flour’s Baking Mix, cup-for-cup. Might take an extra 5 minutes to bake, but they came out perfect and delicious. Another flour I like to use is Pamela’s Artisan Blend. 

  106. Looks divine. I would love to try it

  107. Do you need to refrigerate them?

  108. I would luv some of these right now! !

  109. Not being a chocolate lover, this was a delicious alternative! Great to share with neighbours!

  110. This calls for a total of 5 Tbsp of lemon zest. How many lemons are needed for that amount?

  111. Is there a way to print the recipe with a photo? Love the recipes but would like to save them with a photo of what the finished product will look like.

  112. Has anyone used almond flour or cassava flour for these instead of all purpose?

  113. Hello, my husband has a gluten/dairy allergy. Can you tell me what to use in place of the flour? Thank you

  114. Hi there. I really like the sound of this recipe and am dying to try it out but I’m from Ireland and am used to different measures. What is a C equal to? Please explain when you get a chance. Grammes or ounces, U don’t mind. Also is this an American recipe?

  115. These are seriously delicious. Easy to make, and you do have to wait overnight.  I did increase the lemon juice in the glaze by two tablespoons & added a generous dollop of lemon curd. Also zested some lime over the icing for s bit of color.  They were a hit at a luncheon I went to, refreshing on a hot day .  Can’t wait to try more recipes 

  116. Love lemon anything and I found this recipe does not disappoint. Like you, chocolate is my thing but these brownies taste wonderful and are a good mix of sweet and tart. Will be using this recipe again, for sure.

  117. I am going to make these as soon as I can get some fresh lemons. They look delicious. I wonder if they can be frozen for a couple of months. I did not see an answer in the comments below, or perhaps I missed it. Thank you for sharing this recipe. Just the kind of recipe I was looking for.