Amazing Lemon Brownies . . . soft and chewy lemon squares topped with lemon glaze. We like them better than traditional lemon bars, and they are easier to make!
I don’t know about you, but I am a big fan of lemon desserts, especially during the spring and summer months. Surprisingly, I don’t love traditional lemon bars. I will eat them, but they are far from my favorite. These lemon brownies on the other hand, I simply adore!
I know some of you are thinking, “these shouldn’t be called brownies, they aren’t brown!” I know, I know. But of course you can’t call them lemon bars, because they aren’t the lemon bars that everyone is familiar with.
They have the soft and chewy texture of brownies, and they are made just like brownies. So lemon brownies they are!
Whatever you call them, they are out of this world delicious! I don’t think I’ll ever make regular lemon bars ever again because I like these so much better. So did my family. In fact, most of them won’t touch lemon bars, but they gobbled these lemon brownies right up.
Making these lemon brownies is super simple, just like regular chocolate brownies. The key to the best lemon flavor is the lemon zest. Without lemon zest, all of your lemon baked goods will be bland. It’s totally worth it to invest in a good lemon zester!
To skip my tips and just see the printable recipe card, scroll to the bottom of the post.
How to make Lemon Brownies
Ingredients:
- butter (I use salted butter.)
- sugar
- lemon zest (This is what adds the amazing lemon flavor, don’t leave it out!)
- fresh lemon juice
- large eggs
- all purpose flour
- salt
- powdered sugar
Cream butter and sugar in a large mixing bowl till creamy. Beat in the lemon zest, lemon juice, and eggs. Stir in flour and salt till well combined.
Spread the batter evenly into a 9×13″ pan that has been sprayed with non-stick spray. Bake at 350° for 30-35 minutes or till edges are starting to lightly brown and middle is set.
For glaze, whisk together all ingredients, adding enough lemon juice to make a pourable consistency. Spread evenly over hot bars. Cool and cut into squares.
Tips for making this Lemon Brownie Recipe
– Use fresh lemon juice and lemon zest for the best flavor.
-To change things up, you could add blueberries, raspberries, or white chocolate chips to the batter.
-For an extra decadent treat, serve them with a scoop of vanilla ice cream or lemon sherbet.
You can serve these lemon brownies warm or at room temperature. The flavor actually intensifies over time, so they are even more lemony the next day. If you are a lemon lover, they are sure to become a new favorite!
How to store Lemon Brownies
You can store these lemon bars in an airtight container at room temperature. They will last for 3-4 days.
You can freeze them if you need to, just wrap them in plastic wrap and place them in an airtight container. They will last for 2-3 months.
Handy tools for making this recipe:
Lemon Zester – A good zester is a must for baking citrus recipes so you can get that fresh lemon flavor. I like one with a cover and a handle.
Lemon Juicer – There are fancy electronic juicers on the market, but I do just fine with my basic citrus juicer. And I like that it is totally dishwasher safe.
Hand Mixer – I’ve had this mixer for over six years, and it still works like a charm.
Crazy for lemon like I am? Here are a few more tasty recipes to try:
- Lemon Cake with Lemon Cream Cheese Frosting
- Lemon Cookies
- Strawberry Lemonade Cupcakes
- Lemon Poppy Seed Zucchini Bread
MORE TASTY DESSERT BARS AND BROWNIES:
- Cherry Sugar Cookie Bars
- Zucchini Blondies
- Sugar Cookie Bars
- Oreo Rice Krispie Treats
- Caramel Peanut Butter Bars
- Peanut Butter and Jelly Bars
- Chocolate Chip Blondies
- Snickerdoodle Bars
- Easy Toffee Bars
EASY LEMON BROWNIES RECIPE
Lemon Brownies
Moist and chewy lemon bars with lemon glaze.
Ingredients
Batter
- 1 cup butter
- 1 1/2 cups sugar
- zest of 1 lemon
- 2 Tbsp fresh lemon juice
- 4 eggs
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
Glaze
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
- 2 tsp lemon zest
Instructions
- Cream butter and sugar in a large mixing bowl till creamy. Beat in the lemon zest, lemon juice, and eggs.
- Stir in flour and salt till well combined.
- Spread the batter evenly into a 9x13" pan that has been sprayed with non-stick spray.
- Bake at 350° for 30-35 minutes or till edges are starting to lightly brown and middle is set.
- For glaze, whisk together all ingredients, adding enough lemon juice to make a pourable consistency. Spread evenly over hot bars.
- Cool and cut into squares.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 146mgCarbohydrates: 28gFiber: 0gSugar: 21gProtein: 2g
Can I substitute lemon curd in place of lemon juice and lemon zest?
No, that would change the flavor and texture considerably.
Love these! Easy to make…made them 3 times already! Doesn’t have that brownie like consistency, but still delicious. Far easier than lemon bars.
Yes, they are much easier than lemon bars. So glad you love them like I do!
I made these and took them to work. They were gone by the end of the day.š
Co-workers wanted the recipe but I would not give it to them..lol
One question though..Has anyone used this recipe with a lime instead of a lemon? Thought I might give it a try.
I haven’t tried it with lime, but I bet it would be tasty. Lime is a little more potent, so you might want to use a little less of it. Unless you really like a tart lime flavor of course. š
We absolutely love these. Weāve made them several times and they are a go to desert. Thank you!
So glad they have become a favorite at your house Rose! That always makes my day! š
Made these for my sisterās birthday who loves lemon. Was very disappointed as the pictures look so good and chewy. Would not make again.
Sorry they didn’t turn out for you Teresia.
My husband is not a huge fan of chocolate so I decided to make these for our Easter dessert. I halved the recipe because there are only two of us and used a small square pan. They were a hit! Rich and delicious, I’ll definitely be making these again.
Glad they were such a hit. I know I can’t resist them. š
Quick Question:
The lemon zest is listed under the Glaze ingredients but, in the instructions it says to mix with the butter and sugar.
Do I need zest for both the base and the glaze?
Yes, there is lemon zest in both the base and the glaze. š
Delicious and do easy to make. Thank youš
You’re welcome! Glad you loved them! š
Ah! Iām out of all purpose flour, has anyone tried making these with coconut flour?
Can I refrigerate these to last for tomorrow?
They will last for 3-4 days just at room temperature, but you can store them in the refrigerator if you prefer.
I came to your site for a dinner recipe and got tempted by these,But since we didnāt have any lemon juice in our house and Iām not going to the store much during isolation I decided to try orange zest and orange juice instead and these are delicious even without the topping on them! So I ate dessert before trying your Skillet lasagna that is cooking for tonightās dinner.
I came to your site for a dinner recipe and got tempted by these,But since we didnāt have any lemon juice in our house and Iām not going to the store much during isolation I decided to try orange zest and orange juice instead and these are delicious even without the topping on them! So I are dessert before trying your Skillet lasagna that is cooking for tonightās dinner.
Thank you for sharing this recipe! I made these today and they turned out AMAZING! These might just be my new favorite lemon treat:) I did add just a pinch of baking powder and they turned out light and fluffy. DELICIOUS ????
I am so happy that you loved them so much! They are definitely in my top three favorite lemon treat recipes. And of course it’s a bonus that they are so easy to make! š
Thanks for sharing this recipe. I tried them last weekend and they were really good!
Thanks for stopping by Marijke! I’m so glad that you tried them and loved them!
The recipe doesn’t call for baking powder or baking soda, is it not necessary? Thank you.
Nope, they aren’t necessary. That’s what gives them the chewy texture of a brownie. You could of course try adding some baking powder if you want them more light and fluffy.
This is really a great dish with simple recipe and quick process
We made these a couple weeks ago (I actually think on your birthday haha) and am making them again today for our family reunion. They were delicious and perfect for family that don’t eat chocolate! I love all things lemon, so they are amazing! Thanks for another winner Kara!
Definitely will have to try this one. I love lemon.
Thanks for sharing! They look less messy than lemon bars !
I can’t tell you in words just how much I love lemon bars. Thanks for the recipe!
You are so welcome! Hope you like these just as much. š
YIKES, these look Danger-licious!!! I will make them this weekend to take to the ball game on Sunday. Thanks Kara for another Yum-Yum!!!!
I definitely need to make them when I have somewhere to take them, they are dangerous for sure!
Wow!! I made these and they were great! I have been looking for something lemony that I could serve guests in my home. These fit the bill so nicely and are so quick to make. Thank you so much for sharing your recipe.
I am so glad that you made them and that they were a hit. That just makes my day!