Slightly tart, and very sweet, these Lemon Brownies are always a hit. They’re so easy to make that it’s basically just a two-step recipe. The bottom layer is a dense cake-like citrus brownie, that has lemon zest baked into it. It’s then finished with a rich lemon glaze. They’re absolutely irresistible and the perfect dessert when you want something slightly lighter in flavor. My family is always asking me to make this recipe!
I’m always a fan of easy dessert recipes. I’d much rather whip up something delicious and homemade than make a trip to the bakery. This recipe is actually a twist on a vintage one. Originally, this recipe was called Lemon Icebox Bars. My Husband thinks it tastes similar to a Starbucks Lemon Loaf. It took us forever to come up with an official name for this recipe, but after much deliberation these Lemon Brownies were born!
I think of lemon as a great springtime dessert. I pick lemon when I want to stay away from heavier options, like chocolate. It’s a lighter flavor that isn’t too rich. They’re easy to transport and take to a party or BBQ. Bake them, slice them and enjoy at any gathering.
Looking for even more amazing lemon desserts? I absolutely love to bake with lemon and I have some great lemon recipes that readers love:
How To Make Lemon Brownies
These lemon brownies are really easy to make. You can throw together the batter in a stand mixer or just use a hand mixer. Start by baking the bottom brownie layer and then let it cool. Next, you mix together the glaze and spread it over the top. The combination of the two layers makes it such an amazing dessert.
When To Make These Brownies
Lemon desserts are perfect for the spring or summertime. I like to make lemon as a lighter and refreshing dessert when you don’t want something heavy – like when the weather is hot. Serve them when you’re invited to a party or BBQ. They slice so well and they’re really unique. I promise nobody else is bringing Lemon Brownies to the church potluck.
How To Keep Lemon Brownies Fresh
After your brownies have been glazed, you can either keep them out or place them in the refrigerator. I like to refrigerate mine. It’s a personal choice. Refrigerating the brownies just solidifies the glaze a bit more. I also like the taste of refrigerated desserts – but leaving them out at room temperature works too.
I always store my Lemon Brownies in an airtight food storage container by themselves. They can easily pick up the flavors of other desserts, so keep them separated.
Can You Freeze Lemon Brownies?
Yes! You can freeze Lemon Brownies for up to three months in the freezer. Be sure to prevent freezer burn by place them in plastic wrap and aluminum foil. When you want to enjoy them again, just let them thaw to room temperature.
What You’ll Need From The Store:
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter
- Eggs (large)
- Lemon Juice
- Powdered Sugar
Directions To Make Homemade Lemon Brownies
Preheat the oven to 350 degrees. In a large bowl, combine the all-purpose flour, granulated sugar and salt.
In a stand mixer, or large bowl, mix the softened unsalted butter with eggs, lemon juice and zest. Add the dry flour mixture ingredients to the wet ingredients and combine well.
Pour into an 8×8 brownie pan and bake at 350 degrees for 25 minutes. Remove from the oven and let it cool completely.
For the glaze: In a small bowl, combine 1 cup powdered sugar, 2 Tablespoons lemon juice and 1 1/2 Tablespoons lemon zest. Spread over the cooled brownies. I added a tad more lemon zest on top for garnish. Refrigerate or keep out (according to preference).
- 3/4 Cup All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 1/4 Teaspoon Salt
- 1 Stick of Unsalted Butter (softened)
- 2 Large Eggs
- Juice from 1/2 Lemon (About 1 Tablespoon)
- Zest from 1/2 Lemon (About 1 Tablespoon)
For The Glaze:
- 1 Cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- 1 1/2 Tablespoons Lemon Zest
1. Preheat the oven to 350 degrees. In a large bowl, combine the all-purpose flour, granulated sugar and salt.
2. In a stand mixer, or large bowl, mix the softened unsalted butter with eggs, lemon juice and zest. Add the dry flour mixture ingredients to the wet ingredients and combine well.
3. Pour into an 8x8 brownie pan and bake at 350 degrees for 25 minutes. Remove from the oven and let it cool completely.
4. For the glaze: In a small bowl, combine 1 cup powdered sugar, 2 Tablespoons lemon juice and 1 1/2 Tablespoons lemon zest. Spread over the cooled brownies. Refrigerate or keep out (according to preference).
Store your Lemon Brownies in an airtight container. Refrigerate the brownies, if desired. Slice and serve!
TO DOUBLE THE RECIPE: Double all of the ingredients and use a 9x13-inch baking pan. Bake for 30 minutes.
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Amount Per Serving: Calories: 274Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 93mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 3g
**Nutrition is calculated by a third party. Actual values may vary.