Triple Lemon Brownies

fresh lemon brownies with lemony glaze

Lemon brownies are a brilliant mashup between chocolate brownies and tangy lemon bars.  These moist citrusy triple lemon bars are a wonderful spring treat!

a stack of glazed lemon blondies

why do I call these lemon brownies?

Naming recipes is an art, not a science. Sometimes you go with what best evokes the ‘personality’ of a food, rather than limit yourself to the technicalities. These lemon bars live and breathe in the brownie world: they’re moist, dense, and fudgy, just like brownies, so why fight it? And lemon brings a whole new dimension to what we know as brownies, so everybody wins. Especially us taste testers 🙂

lemon brownies, sliced on parchment paper

gather your ingredients:

  • fresh lemons for the juice and zest  ~ don’t be tempted to use bottled lemon juice, it’s not the same, and you’ll need fresh lemons for the zest, anyway.

  • butter ~ softened

  • sugar ~ granulated

  • eggs ~ room temperature

  • all purpose flour ~ cake flour will also work

  • salt

  • confectioner’s sugar ~ for the glaze

squeezing juice from a lemon

how to make lemon brownies:

  1. Spray and line an 8×8 or 9×9 baking pan and line with foil or parchment paper.
  2. Cream the butter and sugar together.
  3. Beat in the eggs.
  4. Stir in the lemon zest and juice.
  5. Fold in the flour and salt.
  6. Spread in a baking pan and bake.
  7. Cool and then slather with glaze.

lemon brownies

LEMON BROWNIE FAQS

can I double this recipe and bake it in a 9×13 pan?

Yes, that will work fine. The baking time will be a little longer.

Can these be made gluten free?

Yes, I always recommend using a reputable gf baking mix, from Bob’s Red Mill or King Arthur Flour, for instance.

Can I use cake flour?

Yes, cake flour will give them a more delicate texture.

why is there no baking powder in these brownies?

Brownies don’t use rising agents because they are supposed to be dense and moist. If you add baking powder these lemon brownies would have a more ‘cakey’ texture.

Can I use lime juice and zest or orange juice and orange zest?

Yes, that should be delicious!

Do these lemon brownies need to be refrigerated?

No, I leave them out on the counter, but you can refrigerate them if you like.

Can you make lemon brownies ahead?

If you need to make these ahead, I suggest baking the brownies, cooling them completely, then wrapping in plastic and refrigerating for up to 2 days. Then glaze the day you want to serve.

can lemon brownies be frozen?

Yes, but I suggest freezing the cooled brownies before glazing, then glaze the defrosted brownies the day you want to serve them. Wrap the completely cooled brownies (don’t slice first) in plastic, then in heavy duty foil. They’ll keep for up to 2 months.

a stack of lemon brownies

more recipes that scratch the lemon itch

perfect lemon muffins

honey Meyer lemon curd

lemon icebox pie

lemon drizzle cake

lemon layer cake

fresh lemon brownies with lemony glaze
Print
4.95 from 128 votes

Lemon Brownies

Perfect Lemon Brownies are the tart and tangy equivalent of your favorite fudgy chocolate brownie. are the new 'it' dessert at our house. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 12 servings
Calories 192kcal
Author Sue Moran

Equipment

  • 8x8 inch or 9x9 inch baking pan Note: the 9x9 inch pan will yield slightly thinner brownies.)

Ingredients

  • 1 cup granulated sugar
  • 8 Tbsp unsalted butter, at room temperature
  • 2 large eggs, ideally at room temperature
  • zest of 1 large lemon
  • 4 Tbsp fresh lemon juice
  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt

glaze

  • 1 1/4 cup sifted confectioner's sugar
  • 2-3 Tbsp lemon juice

Instructions

  • Preheat the oven to 350F. Lightly spray or butter your 8x8 9r 9x9 baking pan. I like to line it with parchment paper so I can remove the brownies easily for glazing and slicing, but that's optional.
  • Cream the butter and sugar together in a mixing bowl until light and fluffy.
    butter and sugar in a mixing bowl
  • Blend in the eggs, one at a time.
    mixing eggs into lemon brownie batter
  • Mix in the lemon juice and zest. Note: the batter may look curdled at this point, but no worries, that's normal and it will resolve itself when you blend in the flour.
    making lemon brownie batter
  • Stir in the salt, and then fold in the flour, stirring just until everything is well incorporated, but don't over mix.
    mixing lemon brownie batter
  • Spread into your prepared pan, evening out the surface with an offset spatula. Bake for 25-30 minutes, or just until set in center. Note: Try not to over bake these, you want that fudgy texture! The surface will not be a 'springy' as a cake is when these brownies are done.
    lemon brownie batter spread in baking pan
  • Let the pan cool for about 20 minutes before lifting the brownies out using the parchment paper 'sling' to finish cooling on a rack. If you didn't use parchment, let the brownies cool in the pan on a rack.
    lemon brownies in pan, spread with glaze
  • Mix the sugar and enough lemon juice to make a thick but pourable glaze. Spread over the top of the completely cooled brownies. Top with a little lemon zest if you like. Let the glaze harden before slicing.
    lemon brownies, sliced on parchment paper

Nutrition

Calories: 192kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 14mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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81 Comments

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    Please rate this recipe!




  • Reply
    Mony
    August 27, 2022 at 5:26 pm

    Hello, these are delicious! But I have one annoying problem. I can’t seem to slice them cleanly. The brownie sticks to the knife too much so I end up pulling some of it off when I slice into them. They’re definitely cooked but I’d love to know if there’s a trick to slicing them cleanly? Minimum time to let them cool? Do I put the in the fridge?

    • Reply
      Sue Moran
      August 27, 2022 at 6:41 pm

      If you line your pan with the parchment paper and lift them out before slicing, that can help. I also use a large knife so I can cut across the whole square in one go. And definitely wipe your knife clean between cuts. Some people swear by using plastic knives to cut brownies, but I haven’t tried that trick!

  • Reply
    Lisa
    August 15, 2022 at 2:49 pm

    5 stars
    These are delicious. I am unable to eat and digest chocolate so I’m always on the hunt for alternate brownie | bar recipes. We are also gluten free and I used gluten free cake flour. Turned out perfect.

    • Reply
      Sue Moran
      August 15, 2022 at 5:05 pm

      I’m so glad these worked for you Lisa, you might try my strawberry lemon blondies, too.

  • Reply
    Samantha
    July 15, 2022 at 12:10 pm

    Hi! Which pan size did you use in your pictures?

  • Reply
    Mackenzie
    June 22, 2022 at 8:17 pm

    5 stars
    I am in LOVE with this recipe. I’ve never left a comment before but I want more people to make these! These will forever be my go to as a quick and delicious lemon dessert!

  • Reply
    Eileen
    May 18, 2022 at 4:36 pm

    1 star
    Followed it exactly using juice from our Meyer lemon tree. Turned out like biscuits with lemon icing. Crumbled apart. So disappointed! Rechecked and followed as directed. Won’t make again.

    • Reply
      Sue Moran
      May 19, 2022 at 3:47 pm

      Oh, what a shame. Could your oven be running hot? It sounds like they got over-baked.

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