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Close up square image of three stacked brownies on yellow plate with lemon slice.
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Lemon Brownies

With a tart lemon flavor and a chewy dense texture, these Lemon Brownies are the perfect spring and summer dessert.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Bars, Dessert
Cuisine: American
Servings: 12
Calories: 331kcal
Author: Tornadough Alli

Ingredients

For the brownies:

  • ¾ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 3 Tablespoons fresh lemon juice
  • 1 ½ Tablespoon lemon zest
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder

For the glaze:

  • 1 ½ cups powdered sugar
  • 3 Tablespoons fresh lemon juice
  • 1 ½ teaspoons lemon zest

Instructions

  • Preheat your oven to 350 degrees F. Grease a 9x13-inch baking pan with non-stick cooking spray or line it with parchment paper.
  • In a large bowl, cream together the softened butter and sugar until it's light and fluffy.
  • Beat in the eggs one at a time until fully combined.
  • Then stir in the lemon juice and lemon zest.
  • In a separate small bowl, whisk together the flour, salt, and baking powder.
  • Gradually add the dry ingredients into the butter mixture and mix until combined.
  • Spread the batter evenly into the prepared pan.
  • Place in the oven and bake for 25-30 minutes, or until the edges start to turn golden and a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
  • While the brownies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  • Once the brownies are cooled, drizzle the glaze over the top. Allow the glaze to set before cutting the brownies into squares.

Notes

  1. Always zest your lemons before juicing them; it's much easier.
  2. When zesting, try to only get the yellow part of the peel. The white part (pith) is bitter.
  3. Allow the brownies to cool completely before glazing to prevent the glaze from melting and soaking into the brownies.
  4. For an extra lemon boost, add a little lemon extract to the brownie batter.
  5. These do not rise high, they are dense and moist and are thinner.
  6. Make these gluten-free by replacing the all-purpose flour 1:1 with gluten free flour.
  7. These can be frozen, see above on how to do that.
  8. To add some more flavor add some white chocolate or blueberries to the batter.

Nutrition

Calories: 331kcal | Carbohydrates: 53g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 253mg | Potassium: 62mg | Fiber: 1g | Sugar: 40g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg