Bright, tangy, and buttery lemon brownies topped with a sweet lemon glaze—like a lemon blondie with a brownie‑like texture. These are soft, chewy, and bursting with real lemon flavor. Perfect for spring or any time I want something refreshing yet rich.

Why I’ll Love This Recipe

I love how these lemon brownies bring together the richness of a brownie with the vibrant brightness of fresh lemon. The glaze adds just the right touch of sweetness, balancing the tartness beautifully. They come together quickly with simple ingredients and never fail to impress guests—or satisfy my craving for a zesty treat.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, melted or softened
1½ cups granulated sugar
2 large eggs, room temperature
3 tablespoons (or zest of 1 tbsp) fresh lemon juice
1 tablespoon lemon zest
2 cups all‑purpose flour
½ teaspoon salt
(Optional) 1 teaspoon vanilla extract

For the glaze:

1 cup powdered (confectioners') sugar
1½ tablespoons fresh lemon juice

directions

I start by preheating the oven to 350 °F (175 °C) and lining an 8‑inch square baking pan with parchment paper or greasing it well.
In a large bowl, I whisk together the melted butter and sugar until they're fully blended.
I then add the eggs, lemon juice, lemon zest, and optional vanilla, whisking again until everything is well incorporated.
Next, I stir in the flour and salt until just combined—being careful not to overmix.
I pour the batter into the prepared pan, smoothing the top evenly.
I bake the brownies for about 20 minutes, until the edges are set and the center is soft but no longer jiggly. A toothpick should come out clean or with a few moist crumbs.
After baking, I let the brownies cool completely in the pan.
While they cool, I whisk together the powdered sugar and lemon juice to make the glaze.
Once cooled, I spread the glaze over the top and allow it to set before slicing into squares.

Servings and timing

Yield: 16 squares
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes swap the vanilla extract with lemon extract for an even more intense lemon punch.
For a berry twist, I fold in a handful of fresh or freeze-dried raspberries before baking.
If I want a crisper texture, I bake them for an extra 3–5 minutes.
I’ve also tried topping with candied lemon peel instead of glaze—it makes a stunning presentation.

storage/reheating

I store these lemon brownies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for 4–5 days. To freeze, I skip the glaze, wrap the cooled brownies tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to serve, I thaw and then glaze.

FAQs

How do I know when lemon brownies are done baking?

I check by inserting a toothpick into the center. It should come out clean or with moist crumbs—never wet batter. The top should look set, and the edges may pull slightly away from the pan.

Can I double the recipe?

Yes, I double all ingredients and bake the batter in a 9x13-inch pan. I usually add 5–10 minutes to the baking time and keep a close eye toward the end.

Why are my lemon brownies dry?

They might have been overbaked. I recommend baking just until the center is no longer jiggly and the edges are set. Using softened—not melted—butter can also help retain moisture.

Can I make these gluten-free?

Yes, I’ve successfully made these with a 1:1 gluten-free flour blend. I don’t recommend almond or coconut flour as they change the texture too much.

Can I skip the glaze?

Definitely. I sometimes serve them plain for a more subtle dessert or dust the tops with powdered sugar for a lighter finish.

Conclusion

These handmade lemon brownies are everything I want in a citrus dessert—bright, chewy, buttery, and topped with a tangy glaze. Whether I serve them at a picnic, bring them to a gathering, or enjoy them with a hot cup of tea, they always hit the spot. Simple, satisfying, and packed with lemony goodness.