Introduction

These amazing lemon brownies combine the rich texture of classic brownies with the bright, fresh flavor of lemon. Perfectly moist and topped with a tangy lemon glaze, they make a delightful treat for any occasion.

The image shows a stack of three square pieces of yellow cake with a light brown glaze on top, each piece thick and crumbly with a soft texture. The bottom piece sits on a piece of brown parchment paper, and the stack is centered against a white marbled background. A lemon half is slightly blurred in the background on the right side, adding a hint of bright yellow. The cake layers are all the same size, with a moist and slightly dense crumb visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
1 1/2 cups sugar
Zest of 1 lemon
2 tablespoons fresh lemon juice
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
2 teaspoons lemon zest (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, whisk the butter and sugar together until creamy and smooth.
Step 3: Add the eggs, fresh lemon juice, and lemon zest to the butter mixture and whisk until fully combined.
Step 4: Gradually add the flour and salt, mixing until the batter is smooth and well incorporated.
Step 5: Pour the batter evenly into the prepared baking dish and bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: While the brownies bake, prepare the glaze by combining powdered sugar, lemon juice, and lemon zest in a small bowl. Adjust lemon juice to reach desired glaze consistency.
Step 7: Once the brownies are out of the oven and still warm, spread the lemon glaze evenly over the top.
Step 8: Allow the brownies to cool completely before cutting into pieces and serving.

Tips & Variations

For a more intense lemon flavor, add an extra teaspoon of lemon zest to the batter.
Use fresh lemons for both the zest and juice to keep the flavor bright and natural.
Try swapping half the butter for cream cheese to create a richer, more tender brownie.
If you prefer a thinner glaze, add lemon juice a little at a time until you reach the desired consistency.

Storage

Store leftover lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Before serving refrigerated brownies, bring them to room temperature or warm them briefly in the microwave to restore softness.

How to Serve

The image shows several square pieces of yellow cake with a smooth, light pinkish glaze layer on top, each piece topped with a single bright red raspberry. The cake layers look moist and crumbly, around one inch thick, and the glaze has a slightly shiny texture with small bits that hint at lemon zest. The pieces are placed on small squares of light brown parchment paper, scattered on a white marbled surface, with extra raspberries around them adding a pop of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice?

Yes, lemon extract can be used, but use it sparingly since it’s more concentrated. About 1 teaspoon should replace 2 tablespoons of fresh lemon juice.

How can I tell when the brownies are done baking?

The brownies are done when the edges are golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.