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“This recipe has never failed me! I’ve made it 4 or 5 times now and each time it’s come out perfect. This will definitely be a long time favorite!” ~Sam
Lemon brownies are a brilliant mashup between chocolate brownies and tangy lemon bars. These moist citrusy triple lemon bars are a wonderful spring treat!
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 🙂
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
how to make lemon brownies:
- Spray and line an 8×8 or 9×9 baking pan and line with foil or parchment paper.
- Cream the butter and sugar together.
- Beat in the eggs.
- Stir in the lemon zest and juice.
- Fold in the flour and salt.
- Spread in a baking pan and bake.
- Cool and then slather with glaze.
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.
more recipes that scratch the lemon itch
Lemon Brownies
Equipment
- 8×8 inch or 9×9 inch baking pan Note: the 9×9 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 8×8 9r 9×9 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.
- Blend in the eggs, one at a time.
- 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.
- Stir in the salt, and then fold in the flour, stirring just until everything is well incorporated, but don't over mix.
- 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.
- 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.
- 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.
Nutrition
YUM! I’m currently walking to my fridge as I’m writing this review to take another slice. the lemon brownies were out of the oven less than an hour ago and the frosting is barely set but I can’t wait any longer. it is THAT good >.< perfect amount of sourness and sweetness and the texture is perfect! definitely will be making this again.
Haha, you sound like me! Thanks for the review, glad you loved them 🙂
I really enjoyed the lemon brownies!! I don’t do lemon bars much, but these are actual Brownie texture, with the right amount of lemon.
I made these late last night and they are all gone. Everyone loved them. Definitely will make them again! I think it could be interchanged with lime, however, maybe temper with a little lemon IMHO because even with all the lemon in this one, it’s very puckery (in the best way!)
Thanks Jennifer, glad these were a hit. I agree about combining a little lemon with other citrus flavors, it always seems to help.
Has this been tried with lime yet? It’s a great recipe, I just wanted to see if it works with other citrus
I haven’t personally tried that, but it should work fine!
Thank you so much 😊
Is it possible to make this without the egg??
I haven’t tried that so I’m not sure. You might try an egg replacer instead. Bob’s Red Mill has a good one.