Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
If you love lemony desserts, you’ll love these light and fresh lemon brownies. This from-scratch recipe uses real lemon juice and zest for an authentic taste with all the tartness lemon-lovers crave. Whip up the lemon brownies, then whisk together a perfectly sweet glaze for the top!
Commonly called Brookies, you can also try these combination chocolate brownies and cookies. We also love our Chocolate Peanut Butter Brownies.
MORE LEMON RECIPES:
Lemon Poke Cake | Lemon Lasagna
ingredients for Lemon Brownies
You will need:
FOR THE BROWNIE
- 1/2 cup of vegetable oil
- 1 cup granulated sugar
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Zest of 1 lemon, about 2 teaspoons
- 2 tablespoons fresh lemon juice
- 2 large eggs plus 1 egg yolk, room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
FOR THE 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
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.
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.
How to Make this Lemon Brownies recipe
STEP ONE: To begin your lemon brownie prep, preheat your oven to 350 degrees F then line a 9×9 square glass baking dish 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 standing mixer to combine them thoroughly.
PRO TIP: 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 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 mixture.
STEP FIVE: Beat together for about 1 to 2 minutes until fluffy and well combined.
STEP SIX: Spread batter into prepared baking dish. Bake for 25 minutes. Remove from the oven and allow to cool for 30 minutes before preparing glaze.
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 SEVEN: Whisk together the powdered sugar, water, lemon extract, and lemon juice until a smooth, paste-like glaze forms.
STEP EIGHT: Spread glaze over 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 into pieces and serve.
storage
IN THE FRIDGE: Store lemon brownies in an airtight container, either in the fridge or on the counter for 3 to 4 days.
IN THE FREEZER: Allow the lemon brownies to cool, and do not glaze them. Fully wrap the bars in plastic wrap, tightly. 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 a perfectly refreshing dessert.
more recipes you’ll love
Lemon Brownies
Ingredients
FOR THE BROWNIE
- 1/2 cup of vegetable oil
- 1 cup granulated sugar
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 lemon zest about 2 teaspoons
- 2 tbsp fresh lemon juice
- 2 large eggs plus 1 egg yolk, room temperature
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
FOR THE GLAZE
- 1 cup powdered sugar
- 2 tbsp water
- 1 tsp lemon extract
- 1 tsp lemon juice or more water
- 1 to 2 tsp lemon zest optional garnish
Instructions
- Preheat oven to 350 degrees F. Line a 9×9 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 standing 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.
Can you double the recipe and make in a 9 x 13 pan?
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! 🙂
Ohhh these are a must-bake if you’re a lemon fan!!!