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Lemon Brownies Recipe

Chewy and bright lemon brownies topped with a fresh lemon glaze — the perfect sweet-tart treat!
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Servings: 16 slices
Calories: 254kcal
Author: Lucy Brewer

Ingredients

For the lemon brownies:

  • 1 cup unsalted butter, melted
  • 1 ½ cups granulated sugar
  • 2 large eggs, at room temperature
  • zest of 2 lemons
  • ¼ cup freshly squeezed lemon juice (about 1 large lemon)
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the lemon glaze:

  • 1 cup powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • lemon slices and zest, to decorate

Instructions

  • Preheat your oven to 350 degrees F. Grease and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal later.
  • In a large bowl, add the melted butter and sugar then whisk until well combined. Add the eggs one at a time beating well between each addition.
    1 cup unsalted butter, melted, 1 1/2 cups granulated sugar, 2 large eggs, at room temperature
    A mixing bowl containing a yellow, frothy liquid mixture sits on a white marble surface next to a white cloth.
  • Add the lemon juice and lemon zest and mix until smooth. Sift the flour, baking powder and salt into the bowl then fold into the other ingredients.
    zest of 2 lemons, 1/4 cup freshly squeezed lemon juice (about 1 large lemon), 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
    A metal sifter holding flour and baking powder is placed over a mixing bowl containing a yellow batter, on a marble countertop.
  • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. These Lemon Brownies took exactly 28 minutes in our test oven.
    A square metal baking pan filled with smooth, unbaked yellow cake batter on a white marble surface.
  • Remove from the oven and allow to cool completely in the pan before turning out.
    A square pan of plain, golden baked cake sits on a white marble surface with a white cloth partially visible at the bottom left.

Make the glaze

  • When the lemon brownies have cooled, add the powdered sugar and lemon juice to a mixing bowl and whisk until smooth. The glaze should be thick but pourable - add a little more lemon juice if it’s too thick or some extra powdered sugar if it’s too thin.
    1 cup powdered sugar, sifted, 2 tablespoons freshly squeezed lemon juice
    A glass bowl containing powdered sugar and a pool of liquid, set on a white marble surface with part of a white cloth visible.
  • Pour the lemon glaze over the lemon brownies. Use an offset spatula to smooth the glaze into an even layer. Sprinkle over some lemon zest and add lemon slices to decorate.
    lemon slices and zest, to decorate
    A hand spreads white icing onto a square sponge cake with a spatula, on parchment paper over a wooden board.
  • Allow the glaze to set for 30 minutes then slice into squares.

Notes

  • These Lemon Brownies are pretty citrusy, but for an even more intense lemon flavor, add a few drops of lemon extract to the batter when you add the lemon juice.
  • Room temperature eggs help emulsify the batter, giving your brownies a beautifully even texture.
  • Baking any brownie perfectly can be tricky. We suggest a bake time of between 25 and 30 minutes, and our preference is a brownie with a fudgy center. You’re looking for set edges and a soft, slightly underbaked middle, which will give you that signature fudgy texture once cooled.
  • We find it much easier to remove the lemon brownies from the pan before pouring over the glaze, as it is less messy. You can pour the glaze over the brownies while they are still in the pan if you want to!
  • Serve chilled for a firmer, fudge-like texture or at room temperature for a softer, gooier bite.
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