If you’re a fan of all things citrusy, you’re going to love these Lemon Brownies . They’re tangy, sweet, and just the right amount of chewy, making them a delightful twist on the classic chocolate brownie. I remember the first time I made them for a Sunday brunch with the family. The refreshing lemon aroma that filled the kitchen brought everyone together, chatting and laughing as we enjoyed a slice with our morning coffee. If you’re looking for other brunch ideas, check out my favorite crescent roll breakfast recipes .
Why you’ll love this recipe
These Lemon Brownies are not your average dessert. They’re bright and refreshing with the perfect balance of sweet and tart. The simple ingredients make them super easy to whip up, even on a busy day, and they’re a guaranteed hit with kids and adults alike. Plus, who doesn’t love a dessert that can double as a morning treat with coffee or tea?
Ingredients
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
Step-by-step instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper on all sides. Set aside.
- In a large microwave-safe bowl, add the granulated sugar and lemon zest. Rub the zest into the sugar to release the lemon oils. Add the butter and microwave until melted and hot to the touch, about 1 minute, then stir using a whisk. If needed, microwave for another 15 seconds. Whisk again.
- Add the eggs, vanilla extract, and lemon extract, whisking until the mixture is glossy and lightens in color, about 30 seconds.
- Add the flour, salt, and baking powder, and fold together with a rubber spatula until just combined. Do not overmix. Scrape the batter into the prepared baking pan, spreading evenly.
- Bake for 20 to 25 minutes until the edges are set and a butter knife inserted in the middle comes out mostly clean. Set aside to cool.
- While the brownies cool, make the glaze by combining lemon juice, powdered sugar, and vanilla extract in a small mixing bowl. Whisk until smooth, adding lemon extract to thin if too thick.
- Pour the glaze over the cooled brownies, spreading evenly. Allow the glaze to set completely before slicing and serving.
Recipe tips & variations
For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. If you’re feeling adventurous, add poppy seeds to the batter for a subtle crunch. Adjust the lemon extract to match your taste preference; a little more can add an extra zing!
Storage & reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you’d like to keep them longer, refrigerate them for up to a week. These brownies can also be frozen for up to three months. Just make sure to let them thaw completely at room temperature before serving.
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FAQs
Can I use bottled lemon juice instead of fresh?
Yes, you can, but fresh lemon juice will offer a brighter, more authentic lemon flavor that truly makes these brownies shine.
How do I know when the brownies are done?
They should be set around the edges, and a knife inserted in the center should come out mostly clean – a few moist crumbs are okay.
Can I double the recipe?
Absolutely! Just use a 9 x 13-inch baking pan and adjust the baking time slightly, checking for doneness starting at 25 minutes.
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Print
Lemon Brownies
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A delightful twist on classic brownies, these Lemon Brownies are tangy and sweet, perfect for dessert or brunch.
Ingredients
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper on all sides. Set aside.
- In a large microwave-safe bowl, add the granulated sugar and lemon zest. Rub the zest into the sugar to release the lemon oils. Add the butter and microwave until melted and hot to the touch, about 1 minute, then stir using a whisk. If needed, microwave for another 15 seconds. Whisk again.
- Add the eggs, vanilla extract, and lemon extract, whisking until the mixture is glossy and lightens in color, about 30 seconds.
- Add the flour, salt, and baking powder, and fold together with a rubber spatula until just combined. Do not overmix. Scrape the batter into the prepared baking pan, spreading evenly.
- Bake for 20 to 25 minutes until the edges are set and a butter knife inserted in the middle comes out mostly clean. Set aside to cool.
- While the brownies cool, make the glaze by combining lemon juice, powdered sugar, and vanilla extract in a small mixing bowl. Whisk until smooth, adding lemon extract to thin if too thick.
- Pour the glaze over the cooled brownies, spreading evenly. Allow the glaze to set completely before slicing and serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add poppy seeds to the batter for a subtle crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg