This easy recipe for Lemon Brownies has the texture of a fudgy brownie, bursting with white chocolate chips, fresh lemon flavor, and the most delicious glaze on top! They are irresistible!
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I'm a sucker for lemony treats with their lip-puckering tart flavor. And right now our lemon tree is overwhelming us with bags and bags of fresh lemons that I'm trying to use in all the things when I can't give enough of them away.
This fresh lemon brownie recipe has a dense, fudgy texture just like a regular brownie, but it is loaded with bright, citrusy flavors and covered in a tangy glaze!
Some people call these lemon blondies since there isn't any brown to these brownies, but regardless of what you want to call them, these lemon brownie bars are the perfect dessert for a lemon lover looking for a twist on traditional chocolate brownies.
The addition of white chocolate chips is the perfect complimentary flavor that helps sell the brownie-ness of these Lemon Brownies since our family loves fudgy brownies with chocolate chips. It took a lot of tries to get the lemon brownie texture just right, but I'm so glad I finally did!
For more of my best brownie recipes, check out my Mint Brownie Recipe, Pecan Pie Brownies, Peanut Butter Swirl Brownies, Slutty Brownies (Chocolate Chip Cookie Brownies with Oreos), and Cream Cheese Brownies!
Why We Love This Recipe
- The refreshing lemon flavor and sweet lemon glaze make lemon brownies a particularly good choice for warm weather months, but citrus season is actually during winter and honestly, they're so delicious you'll find yourself making them year-round.
- The key ingredient in this lemon brownie recipe is natural, real lemon flavor from freshly squeezed lemon juice and grated lemon zest - no lemon extract in sight!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter - Provides richness and moisture to the brownies, contributing to their fudgy texture.
- Vegetable Oil - Adds moisture and ensures the brownies stay tender.
- Granulated Sugar - Sweetens the brownies and balances the tartness of the lemon.
- Eggs - Eggs bind the ingredients together and contribute to the brownies' structure, while the extra yolk adds richness and a more tender crumb.
- Lemon Zest - Provides intense lemon flavor that's fresh and vibrant.
- Fresh Lemon Juice - Adds the tangy lemon flavor that is key to these brownies.
- Vanilla Extract - Enhances the overall flavor of the brownies.
- All-Purpose Flour - The base of the brownie batter, providing structure.
- Cornstarch - Helps to soften the flour's proteins, resulting in a more tender texture.
- Baking Powder - A leavening agent that helps the brownies rise slightly, giving them a lighter texture than dense, fudgy chocolate brownies.
- Salt - Enhances all the flavors in the brownies and balances the sweetness.
- Powdered Sugar - Creates a smooth, sweet glaze that complements the tangy lemon flavor in the brownies.
How to Make the Best Lemon Brownies
- Prepare equipment. Preheat the oven to 350°F. Line an 8x8-inch square baking pan with a parchment paper sling.
- Add wet ingredients. First, add the butter, eggs, egg yolk, lemon juice, lemon zest, vanilla extract, and sugar to a medium bowl or large bowl.
- Combine mixture. Whisk the ingredients together until combined.
- Add dry ingredients. Next, add the flour, cornstarch, baking powder, and salt.
- Stir brownie mixture. Stir just until combined.
- Optional extras. Now is the time to include any optional add-ins in the brownies, such as white chocolate chips. Chopped lemon sandwich cookies or Golden Oreos would also be good additions if you want to make these lemon brownies more over-the-top.
- Bake the brownies. Pour the mixture into the prepared baking dish and place in the oven and bake for 18–20 minutes. Remove from the oven and allow the brownies to cool for about a half hour.
- Glaze and chill. While the brownies are cooling, create the glaze by combining the ingredients in a small bowl until smooth. Glaze the top of the brownies once they've cooled, then refrigerate for 1-2 hours until the glaze is set and the bars are chilled.
Recipe FAQ's
Yes, you can easily make these lemon brownies gluten-free by substituting the all-purpose flour with a gluten-free flour blend designed for 1:1 substitution.
While fresh lemon juice is recommended for its bright, natural flavor, you can use bottled lemon juice in a pinch. Keep in mind that fresh zest is crucial for the lemon flavor, so try not to substitute that.
Lemon Brownies are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be set and slightly pulled away from the sides of the pan, but the center should still be soft.
Stored in an airtight container at room temperature, lemon brownies can last for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Tips for Success
- The quality of the lemons used will significantly impact the flavor of the brownies, so use fresh lemons for both the zest and juice to get the most vibrant lemony flavor. Meyer lemons work great if you have some on hand, or regular lemons are perfect too.
- Ensure that the eggs and butter are at room temperature before starting as this helps the ingredients mix more evenly, which makes for a smoother batter.
- Overmixing can develop the gluten in the flour, making your brownies tough rather than tender, so mix the batter just until you can no longer see streaks of flour.
- If you prefer a more intense lemon flavor, feel free to add more lemon zest to both the batter and the glaze. Conversely, if you like a subtler lemon taste, you can reduce the zest slightly.
- It's best to start checking the brownies a couple of minutes before the suggested baking time is up because ovens can vary, and look for signs of doneness—like a toothpick coming out clean or with a few crumbs—rather than relying solely on timing. You don't want to overbake these or they will turn out more dry and with less of a fudgy texture.
- It's tempting to rush into glazing and tasting, but allowing the brownies to cool completely will prevent the glaze from melting and ensure it sets properly.
- For neat, clean-cut brownie squares, chill the brownies first and use a sharp knife, cleaning it between cuts.
What to Serve with Lemon Brownies
Serve lemon brownies with a glass of cold milk or go all-out on lemon flavor with a batch of homemade lemonade. This duo doubles down on the lemon flavor, making it a wonderful choice for summer gatherings.
To make these delicious lemon brownies into a full-blown dessert for a party, serve them alongside fresh berries, whipped cream, or vanilla ice cream - or try my Fresh Lemon Ice Cream recipe!
Substitutions and Variations
- You can use unsalted butter instead of salted butter by adding an extra pinch of salt to the recipe.
- Any neutral-flavored oil, like canola or coconut oil, can be used instead of vegetable oil if preferred.
- For a gluten-free version, use a gluten-free flour blend that substitutes one-for-one with regular flour.
- For extra lemony lemon brownies, add a splash of lemon extract alongside the vanilla extract.
- Instead of this lemon version, you can make Lime Brownies by using fresh lime juice and lime zest.
- Adding chopped nuts like walnuts or almonds, or berries such as blueberries or raspberries, can add an extra layer of flavor and texture to your lemon brownies. Just fold them into the batter before baking.
- Incorporating ingredients like poppy seeds, almond extract, or a sprinkle of sea salt on top of the glaze can create exciting new flavors, so don't be afraid to add your own twist to this recipe.
More Lemon Dessert Recipes
- Traditional Lemon Bars
- Lemon Bundt Cake
- Lemon Cupcakes with Lemon Frosting
- Lemon Blueberry Bread
- Fresh Lemon Ice Cream
- Homemade Lemon Meringue Pie Recipe
Cookies
Glazed Lemon Cookies
Breakfast
Lemon Poppy Seed Pancakes
Brownies and bars
Lemon Meringue Pie Bars
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Lemon Brownies
Ingredients
Brownies
- ¼ cup salted butter, melted
- ¼ cup vegetable oil
- ¾ cup granulated sugar (150g)
- 2 large eggs + 1 large egg yolk
- 1 tablespoon lemon zest, from 1 large lemon
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (141g)
- 2 teaspoons cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch square baking pan with a parchment paper sling.
- First, add the butter, eggs, egg yolk, lemon juice, lemon zest, vanilla extract, and sugar to a medium bowl or large bowl.
- Whisk the ingredients together until combined.
- Next, add the flour, cornstarch, baking powder, and salt.
- Stir just until combined.
- Now is the time to include any optional add-ins in the brownies, such as white chocolate chips.
- Pour the mixture into the prepared baking dish and place in the oven and bake for 18–20 minutes. Remove from the oven and allow the brownies to cool for about a half hour.
- While the brownies are cooling, create the glaze by combining the ingredients in a small bowl until smooth. Glaze the top of the brownies once they've cooled, then refrigerate for 1-2 hours until the glaze is set and the bars are chilled.
Notes
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Storage
- Store: Store in an airtight container at room temperature for up to 3 days. For longer storage, store in the refrigerator for up to a week.
