April 22, 2022
Review RecipeLemon Brownies
Moist, lemony, and topped with a delicious glaze, these easy lemon brownies are a sweet and tart dessert that looks as pretty as it is yummy.
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You’ll love these light and fresh lemon brownies topped with a perfectly sweet glaze, especially if you are a fan of lemony desserts. This from-scratch recipe uses real lemon juice and lemon zest for an authentic taste with all the tartness lemon lovers crave.
Lemon Brownies Ingredients
You’ll need:
For the Brownies
- ½ cup of vegetable oil
- 1 cup of granulated sugar
- 1 teaspoon of lemon extract
- 1 teaspoon of vanilla extract
- Zest of 1 lemon, about 2 teaspoons
- 2 tablespoons of fresh lemon juice
- 2 large eggs plus 1 egg yolk, room temperature
- 1 cup of all-purpose flour
- ½ teaspoon of salt
- ½ teaspoon of baking powder
For the Glaze
- 1 cup of powdered sugar
- 2 tablespoons of water
- 1 teaspoon of lemon extract
- 1 teaspoon of lemon juice or more water
- 1 to 2 teaspoons of lemon zest, optional garnish
SUBSTITUTIONS AND ADDITIONS
POWDERED SUGAR: A light dusting of extra powdered sugar over the glaze is a perfect way to add a bit of presentation flair and add a little extra sweetness to these brownies.
GLUTEN-FREE FLOUR: If you’re staying away from gluten, you can easily substitute the all-purpose flour for gluten-free flour in this easy recipe.
LEMON EXTRACT: If you don’t have any, you can make a lighter-tasting brownie by substituting vanilla extract, or leave it out altogether. You can also add some extra lemon zest instead in this easy lemon brownies recipe.
WHITE CHOCOLATE CHIPS: Mix ½ cup of white chocolate chips into your brownie batter for extra sweetness.
How To Make This Lemon Brownies Recipe
STEP ONE: To begin your lemon brownie prep, preheat your oven to 350°F, then line a 9×9-inch square glass baking pan with parchment paper and set it aside.
STEP TWO: Mix together the oil and sugar in a large mixing bowl. Use a hand mixer or stand mixer to combine them thoroughly.
OUR RECIPE DEVELOPER SAYS
The oil and the egg yolk help to produce an even thicker brownie. The extra egg yolk also gives the brownie a bit more saturated yellow color. You could always add food coloring for an even more vibrant-looking yellow brownie.
STEP THREE: Beat in the lemon extract, vanilla extract, lemon zest, and lemon juice. Then add one egg at a time and then the egg yolk, making sure you are mixing well between each one.
PRO TIP:
Add more or less lemon juice/extract/zest as you desire to adjust the depth of lemon flavor in the brownies and the glaze.
STEP FOUR: Stir together the flour, salt, and baking powder and add it to the wet ingredients.
STEP FIVE: Beat together for about 1 to 2 minutes until fluffy and well combined.
STEP SIX: Spread the batter into the prepared baking dish. Bake for 25 minutes. Remove from the oven and allow brownies to cool for 30 minutes before preparing the glaze.
STEP SEVEN: In a small bowl, whisk together the powdered sugar, water, lemon extract, and lemon juice until a smooth, paste-like glaze forms.
PRO TIP:
When mixing the glaze, add the liquid ingredients gradually to control the consistency of the glaze. Too much water/liquid will make a very runny and less opaque glaze. I like the white contrast to the brownie color, so I like the glaze to be more opaque and thick. The glaze is very sweet. Just a light glaze or even a drizzle would be great, too.
STEP EIGHT: Spread the sweet lemon glaze over top of the brownies. Allow brownies to cool completely and the glaze will set so that it’s dry to the touch. Then sprinkle with lemon zest to garnish.
STEP NINE: Cut cooled brownies into pieces and serve.
How To Serve
Enjoy a fresh lemon brownie the next time you are craving the texture of a fudgy brownie but with the refreshing taste of real lemon flavor. Add an iced tea or pineapple lemonade to wash the brownie down.
Commonly called brookies, you can also try this combination of chocolate brownies and cookies. We also love our chocolate peanut butter brownies.
MORE BROWNIES RECIPES
Storage
IN THE FRIDGE: Store these delicious lemon brownies in an airtight container, either in the fridge or on the counter for 3 to 4 days.
IN THE FREEZER: Allow the glazed lemon brownies to cool, and do not glaze them. Fully wrap the bars in plastic wrap. Place them in freezer bags, and store them for up to 3 months. Defrost before serving.
This quick lemon brownie recipe makes light and tasty squares that are very simple to bake. For lovers of lemon-flavored sweets, these super soft and moist treats are bursting with fresh lemon flavor for a perfectly refreshing dessert.
FREQUENTLY ASKED QUESTIONS
Can lemon brownies be frozen?
These lemon brownies can be frozen before adding the glaze, wrapped in plastic wrap, for up to 3 months.
Can you make this lemon brownie bar recipe ahead of time?
You can make this simple recipe up to 2 days in advance. Wrap them in plastic wrap and refrigerate them. Wait to glaze until right before you are ready to serve them.
Do these lemon brownies need to be refrigerated?
These chewy brownies don’t need to be refrigerated but can be. Store them in an airtight container on the counter for 3 to 4 days.
More Recipes You’ll Love
- Lemon Sugar Cookies
- Lemon Bars
- Strawberry Brownies
- Lemon Cheesecake Bars
- Starbucks Lemon Loaf
- Peanut Butter Brownies
Lemon Brownies
Moist, lemony, and topped with a delicious glaze, these easy lemon brownies are a sweet and tart dessert that looks as pretty as it is yummy.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 9
Ingredients
Brownies
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 lemon zest, about 2 teaspoons
- 2 tablespoons fresh lemon juice
- 2 large eggs plus 1 egg yolk, room temperature
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Glaze
- 1 cup powdered sugar
- 2 tablespoons water
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice, or more water
- 1 to 2 teaspoons lemon zest, optional garnish
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch square glass baking dish with parchment paper and set it aside.
- Mix together oil and sugar in a large mixing bowl. Use a hand mixer or stand mixer to combine.
- Beat in lemon extract, vanilla extract, lemon zest, and lemon juice. Add one egg at a time and then the egg yolk, mixing well between each one.
- Stir together the flour, salt, and baking powder and add to the wet mixture.
- Beat together 1 to 2 minutes until fluffy and well combined.
- Spread batter into prepared baking dish. Bake for 25 minutes. Remove from the oven and allow to cool for 30 minutes before preparing glaze.
- Whisk together the powdered sugar, water, lemon extract, and lemon juice until a smooth paste-like glaze forms.
- Spread glaze over the brownies. Allow brownies to cool completely and the glaze will set so that it’s dry to the touch. Garnish with lemon zest.
- Cut into pieces and serve.
Video
Notes
- The oil and the egg yolk help to produce an even thicker brownie. The extra egg yolk also gives the brownie a bit more saturated yellow color. You could always add food coloring for an even more vibrant-looking yellow brownie.
- Add more or less lemon juice/extract/zest as you desire to adjust the depth of lemon flavor in the brownies and the glaze.
- When mixing the glaze, add the liquid ingredients gradually to control the consistency of the glaze. Too much water/liquid will make a very runny and less opaque glaze. I like the white contrast to the brownie color, so I like the glaze to be more opaque and thick. The glaze is very sweet. Just a light glaze or even a drizzle would be great, too.
Nutrition
Calories: 311kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 59mg | Fiber: 1g | Sugar: 35g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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Comments
Kathleen C Quade says
Can you double the recipe and make in a 9 x 13 pan?
Layne Kangas says
I would think so but haven’t tried it that way myself so I am not sure if any adjustments would need to be done. Enjoy! 🙂
Gloria says
Ohhh these are a must-bake if you’re a lemon fan!!!
Stacey says
I do not have a glass 9×9. Does it have to be a glass baking dish?
Thank you.
Layne Kangas says
No, it doesn’t. Enjoy 🙂
Carol says
FABULOUS! I used my all purpose GF flour and these came out great! They got a bit wet on the bottom using the parchment/glass, so I used a regular baking pan the second time and they were perfect! Certainly didn’t need the glaze, but would be a nice sugar and lemon hit if you want it! I found them plenty sugary and lemony without the glaze. Great texture, and held up well for 2-3 days in a tupperware.
Beatriz says
Love your easy recipes
😋😋😋
Wendy says
♥Oh my gosh, thank you for this recipe! They are delicious!♥
Patricia says
Delish! Made these to complement the Blueberry Tarts. These was quick yet so very good. I froze them for a week, and iced them hours before serving. Froze very well. Iced when thawed and garnished with lemon zest. If you like lemon pound cake, you will love these.