Lemon Brownies are my new favorite dessert. Topped with a delicious lemon glaze, they are just the right mix of fresh lemon and sweetness. Here is not one, but two ways to make this delicious treat.
We’ve made some other great lemon recipes like Lemon Blueberry Donuts, Mini Lemon Bundt Cakes and Lemon Sweet Rolls. Go check those out next!
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.
Why Call These Lemon Brownies?
These lemon bars have more of a brownie texture: they’re moist and dense. This recipe is going to look a lot like your usual brownie recipe, but of course no cocoa or chocolate chips. We. They’re both delicious! We also included an easier version using a cake mix for when you are in a hurry. Both are delicious!
Ingredients for Homemade Brownies
Butter – unsalted and softened.
Sugar – every good dessert needs it.
Lemon Zest – see about for notes on zesting.
Fresh Lemon Juice – straight from a lemon has the best flavor.
Flour – all purpose.
Baking Soda– to make the mixture rise.
Eggs– this will bind the ingredients together.
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.
How To Make Homemade Lemon Brownies
- Mix together the dry ingredients and wet ingredients (minus the egg) separately.
- Combine the two mixtures then add one egg at a time.
- Bake for 25-30 minutes and let it cool.
- Make the glaze and pour over the cooled brownies.
Ingredients for Lemon Cake Mix Brownies
- Yellow Cake Mix
- Lemon Instant Pudding
- Eggs
- Lemon Juice
- Lemon Zest
How To Make Lemon Cake Mix Brownies
- Mix all five ingredients together in a bowl.
- Pour into an 8×8 baking dish and bake for 22-24 minutes.
- Make the glaze and pour over the cooled brownies.
You’re going to adore these lemon brownies recipes, and all your friends will be begging for the recipe!
Other Lemon Desserts You Will Love
Pink Lemonade Cheesecake Bites
Lemon Brownies
Ingredients
Brownie Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 tablespoons lemon zest
- 4 large eggs
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
Lemon Glaze Ingredients
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 4 tablespoons lemon zest
Cake Mix Version
Ingredients
- 15.25 ounces box yellow cake mix
- 1 box lemon pudding
- 1/3 cup lemon juice
- 2 large eggs
- 1 teaspoon lemon zest
Instructions
Directions for Homemade
- Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper.
- Using a large bowl, whisk together the flour and baking powder.
- Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy.
- Beat in eggs, one at a time until combined.
- Gradually beat in the dry ingredients until combined.
- 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.
- Allow to completely cool on the counter.
Lemon Glaze
- Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined.
- Pour the glaze over the lemon bars and spread evenly.
- Allow to harden overnight before enjoying!
Directions for Cake Mix
- Line an 8” square baking dish with parchment paper and spray with cooking spray so that the brownies lift out easily.
- Preheat the oven to 350 degrees.
- With a hand mixer, combine the cake mix, pudding, lemon juice, eggs, and lemon zest in a medium sized mixing bowl. Pour batter into the prepared pan and spread evenly.
- Bake for 22-24 minutes or until a toothpick can be inserted in the center and come out clean or with only crumbs (no wet batter). Remove from the oven and let cool in the pan for 10 minutes.
- Proceed as directed above for glaze.
Last Step:
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285 comments on “Lemon Brownies”
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.
Thanks for the info..
How would white chocolate chips taste in this? Anyone tried it?
That sounds like a great idea Peggy!
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.
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?
If you look up at April 7, 2019 Pat said she made them and veaganized them.
These look scrumdiddlyumptious!
Is there a reason the butter is unsalted?
We use unsalted butter to control the amount of salt in the recipe.
I will be making this for sure thank you
Hola estoy muy fascinado con esa Receta de Brawniees. es excelente muchas Felicidades.
Mouth is watering just reading this recipe!
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.