Introduction

Bright and tangy, these easy lemon brownies offer a delightful twist on the classic chocolate treat. With a soft, buttery base and a fresh lemon glaze, they’re perfect for springtime or any time you crave a citrusy dessert.

The image shows two square lemon cake pieces stacked on a piece of white parchment paper set on a white marbled textured surface. Each piece has one thick layer of light yellow cake with a soft and moist texture, covered by a smooth white icing layer on top. The icing slightly drapes over the edges and is sprinkled with small thin lemon zest strands. The top cake piece has a bite taken out of its front right corner, revealing the fluffy inside. The background is softly blurred with a warm tone. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, then lightly grease the parchment to prevent sticking.
Step 2: In a medium bowl, whisk together the flour and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar together for 3-4 minutes until light and fluffy.
Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition.
Step 5: Mix in the lemon zest, fresh lemon juice, and vanilla extract until fully combined.
Step 6: Gently fold in the flour and salt mixture until just incorporated. Avoid overmixing to keep the brownies tender.
Step 7: Pour the batter into the prepared pan and spread it evenly.
Step 8: Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Step 9: Allow the brownies to cool completely in the pan on a wire rack before glazing.
Step 10: For the glaze, combine the powdered sugar and 2-3 tablespoons fresh lemon juice in a bowl. Stir in the tablespoon of lemon zest.
Step 11: Pour the glaze over the cooled brownies and spread evenly. Let it set for about 30 minutes before slicing and serving.

Tips & Variations

Use fresh lemons for the brightest flavor and avoid bottled juice, which can taste bitter.
For an extra burst of citrus, add a teaspoon of lemon extract along with the vanilla.
If you prefer a less sweet glaze, reduce the powdered sugar gradually until you reach your desired balance.
Try adding poppy seeds to the batter for a classic lemon-poppy seed brownie twist.

Storage

Store the lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture. The glaze may soften slightly when chilled.

How to Serve

The image shows several square lemon bars arranged on a white marbled surface. Each bar has two layers: a thick, bright yellow base with a textured, crumbly look, topped by a smooth, pale off-white icing layer that covers the entire top. The bars are cut sharply, showing clean edges, and one bar has a small bite taken from the corner. A thin lemon slice with a translucent, yellow rind is placed near the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately to help with texture.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. It should come out with a few moist crumbs but no raw batter. This ensures the brownies stay soft without becoming dry.