Easy Lemon Brownies Recipe

Introduction

These easy lemon brownies are a bright and refreshing twist on a classic treat. Combining rich butter and sugar with fresh lemon zest and juice, they offer a perfect balance of sweet and tangy in every bite.

Ingredients

• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 4 large eggs (room temperature)
• 2 tablespoons lemon zest (from 2-3 lemons)
• ⅓ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice (for glaze)
• 1 tablespoon lemon zest (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper and lightly grease it to prevent sticking.
2. Step 2: In a bowl, whisk together the flour and salt. In a separate large bowl, cream the softened butter and granulated sugar for 3 to 4 minutes until light and fluffy.
3. Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until combined.
4. Step 4: Gently fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix.
5. Step 5: Pour the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the brownies to cool completely in the pan on a wire rack before glazing.
7. Step 7: To make the glaze, mix powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth. Stir in 1 tablespoon of lemon zest.
8. Step 8: Pour the glaze evenly over the cooled brownies and let it set for about 30 minutes before cutting and serving.

Tips & Variations

• Use room temperature eggs for a smoother batter and better rise.
• Add a handful of blueberries for a fruity twist that complements the lemon flavor.
• For extra lemon punch, sprinkle a little lemon zest on top of the glaze before it sets.
• If you prefer a thicker glaze, reduce the lemon juice slightly or add more powdered sugar.

Storage

Store lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Bring to room temperature before serving. Leftover brownies can also be frozen for up to 3 months—thaw overnight in the fridge and glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice gives the best flavor and brightness, you can use bottled lemon juice in a pinch. Adjust the quantity to taste, as bottled juice can be more concentrated or bitter.

How can I tell when the lemon brownies are done baking?

Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs but no raw batter, they are done. Be careful not to overbake, as they can become dry.

Easy Lemon Brownies Recipe

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★★★★★

4.7 from 725 reviews

These Easy Lemon Brownies are a delightful twist on traditional brownies, combining a tender, buttery base with fresh lemon zest and juice for a bright, tangy flavor. Topped with a sweet lemon glaze, they’re perfect for a refreshing dessert or snack that’s simple to make and irresistibly delicious.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour (including cooling and glazing time)
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brownies

• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 4 large eggs (room temperature)
• 2 tablespoons lemon zest (from 2–3 lemons)
• ⅓ cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and lightly grease the parchment to prevent sticking.
2. Make the Batter: In a medium bowl, whisk together the flour and salt. In a separate large bowl, cream the softened butter and granulated sugar together for 3-4 minutes until light and fluffy. Add the eggs one at a time to the butter mixture, beating well after each addition.
3. Add Flavorings: Mix in the lemon zest, fresh lemon juice, and vanilla extract to the wet mixture. Then gently fold in the flour and salt mixture just until combined, careful not to overmix.
4. Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely in the pan on a wire rack.
5. Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Stir in the lemon zest.
6. Glaze the Brownies: Pour the lemon glaze evenly over the cooled brownies. Let the glaze set for about 30 minutes before slicing and serving to allow it to firm up.

Notes

• Use room temperature eggs for better batter consistency and texture.
• Make sure the butter is softened, not melted, for proper creaming.
• Allow the brownies to cool completely before glazing to prevent the glaze from melting.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For an extra lemony punch, add a teaspoon of lemon extract to the batter.

Keywords: lemon brownies, lemon dessert, lemon glaze, easy brownies, citrus dessert, baked dessert