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”
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.
Made these today and they are more like a cake then a brownie. What did I do wrong?
These remind me of my Momma’s Lemon Bars. Her crust was shorter and flakier, I believe but quite similar.
These look so amazing. Do you think gluten free flour could be substituted for regular flour?
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.
Thank You. Appreciate the help.
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
Can you use a hand mixer instead of a stand mixer?
Yes! A hand mixer will work just fine
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?
Splenda measures and tastes like regular sugar. It should work well for this recipe..
These looks show good sand spring time lol
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????