Zesty Lemon Brownies (Easy Blondie Style!)

Get ready for a burst of sunshine with these incredible Zesty Lemon Brownies! Now, I know what you might be thinking – “brownies” usually mean chocolate, but these bars have that dense, chewy, fudgy texture we love, all packed with bright, tangy lemon flavor. They’re topped with a simple yet vibrant lemon glaze that makes them truly irresistible. I love making these Lemon Brownies when I want a treat that’s both comforting and refreshing, especially perfect for these lovely spring days! They’re easy to whip up and always a hit.

Why You’ll Love These Lemon Brownies

• Bright Lemon Flavor: Packed with fresh lemon juice and zest in both the brownie and the glaze for maximum citrusy goodness.
• Chewy & Fudgy Texture: Achieves that desirable dense, chewy texture similar to a blondie or fudgy brownie.
• Easy to Make: Uses simple ingredients and straightforward mixing and baking techniques.
• Perfectly Sweet & Tart: A wonderful balance of sweetness from the sugar and tartness from the lemon.
• Unique Treat: A delightful departure from traditional chocolate brownies.

Ingredients for Lemon Brownies

Here’s what you’ll need to make these zesty treats. The full list with measurements is in the recipe card below.

Brownies

• Large eggs (Binder)
• Lemon juice (freshly squeezed) (Acid/Flavoring)
• Lemon zest (Flavoring)
• Yellow food coloring (optional) (Coloring)
• All-purpose flour (Dry Ingredient)
• Granulated sugar (Sweetener)
• Salted butter, room temperature (Fat)
• Salt (Seasoning)
• Vanilla extract (Flavoring)

Lemon Glaze

• Lemon juice (freshly squeezed) (Acid/Flavoring)
• Powdered sugar (Sweetener)
• Lemon zest (plus more for garnishing) (Flavoring)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore the bright, pure flavor of these Lemon Brownies, but here are some fun variations:

• Add White Chocolate: Fold in some white chocolate chips into the batter for a creamy addition.
• Berry Swirl: Swirl some raspberry or blueberry jam into the batter before baking.
• Coconut Lemon: Add some shredded coconut to the batter and top with toasted coconut.
• Different Citrus: Use lime juice and zest or orange juice and zest for a different citrus profile.
• Add Poppy Seeds: Mix in a tablespoon of poppy seeds for a classic lemon poppy seed combination.

How to Make Lemon Brownies

Let me show you how easy it is to make these chewy Lemon Brownies:

Prepare Oven and Pan

1. First, I preheat my oven to 350 degrees Fahrenheit (175°C).
2. I prepare an 8×8 inch pan by greasing it or lining it with parchment paper. Using parchment paper with an overhang makes lifting the cooled brownies out for cutting super easy!

Mix the Batter

1. In a small bowl, I whisk the eggs, lemon juice, and 1 tablespoon of lemon zest together. I set this aside.
2. In a large bowl (using an electric mixer or stand mixer), I beat together the flour, granulated sugar, room temperature salted butter, salt, and vanilla extract until it’s mixed together well. It will resemble coarse crumbs at this stage.
3. I pour in the egg mixture and beat until the batter is smooth and fluffy, which takes about 3 minutes. I make sure to scrape the sides of the bowl as needed.
4. Add food coloring if desired.

Bake (Two Stages for Fudginess!)

1. I pour the batter into the prepared 8×8 inch pan and spread it evenly.
2. I bake in the preheated oven for 15 minutes.
3. Then, I take the brownies out and let them cool on the counter for 20 minutes. The brownies will not be done yet. This cooling step helps develop some of that wonderful fudgy texture!
4. I return the pan to the oven and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean.

Cool Completely

1. I let the Lemon Brownies cool in the pan until the bottom of the pan is completely cool to the touch before glazing.

Make the Glaze

1. While the brownies are cooling, I make the glaze.
2. I pour the lemon juice and 1 tablespoon of lemon zest into a bowl with 1 cup of powdered sugar.
3. I stir until all the ingredients are well incorporated. It’s going to look like there isn’t enough liquid at first, but if I keep stirring, it will turn into a thick glaze. I keep adding more powdered sugar, a little at a time, until it reaches the consistency of molasses or cold syrup – thick but pourable.

Glaze and Serve

1. I pour the glaze over the cooled brownies and spread it evenly.
2. I sprinkle on additional lemon zest if I’d like.
3. Cut into squares.
4. Serve!

Tips and Tricks for the BEST Lemon Brownies

Here are my secrets for making these Lemon Brownies truly exceptional:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the batter for the best texture.
• Don’t Skip the Cooling Step: The 20-minute cooling period between baking times is key to achieving the desired fudgy/chewy texture.
• Use Fresh Lemon Juice & Zest: This provides the brightest, most authentic lemon flavor. Zest the lemons before juicing them!
• Don’t Overbake: Bake only until a toothpick comes out clean. Overbaking will result in dry bars.
• Cool Completely Before Glazing: Allow the brownies to cool fully so the glaze sets properly on top instead of melting in.

How to Serve

These Lemon Brownies are delicious served:

• As Is: Perfect cut into squares for a tangy, sweet treat.
• With Tea or Coffee: A wonderful accompaniment for an afternoon break.
• For Parties or Potlucks: Easy to transport and share.
• With Berries: Serve alongside fresh raspberries or blueberries.

Serve at room temperature.

Make Ahead and Storage

These bars store well! Store leftover Lemon Brownies in an airtight container at room temperature for up to 3-4 days.

FAQs about Lemon Brownies

• Can I use bottled lemon juice?
  • Freshly squeezed lemon juice is highly recommended for the best flavor. Bottled juice can sometimes have a slightly different taste. You also need fresh lemons for the zest.
• Can I add white chocolate chips?
  • Yes, folding in ½ cup of white chocolate chips into the batter would be delicious!
• Can I bake these in a different size pan?
  • Yes, but baking times will need adjustment. A 9×9 inch pan would yield thinner brownies and require less time. A loaf pan is not recommended as the center may not cook properly.

Enjoy this bright, zesty, chewy, and utterly delicious Lemon Brownies recipe! It’s a perfect treat for lemon lovers.

Zesty Lemon Brownies

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• cooling time: 1 hour 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 5 minutes
• Yield: 9–16 brownies 1x
• Category: Dessert, Bars
• Cuisine: American

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Description

These Lemon Brownies, sometimes called Lemonies, offer a bright, tangy twist on a classic dessert bar. They have a dense, chewy texture similar to a brownie but are bursting with fresh lemon flavor and topped with a simple, zesty lemon glaze.

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Ingredients

Scale 1x2x3x

For the Lemon Brownies:

• 3/4 cup (94g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/2 cup (1 stick, 113g) salted butter, room temperature
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 tablespoons fresh lemon juice (from ~1 ½ large lemons)
• 1 tablespoon lemon zest (from ~¾ lemon)
• 4 drops yellow food coloring (optional, for color)

For the Lemon Glaze:

• 1 cup (120g) powdered sugar (confectioners’ sugar), plus more if needed
• 2 tablespoons fresh lemon juice (from ~1 lemon)
• 1 tablespoon lemon zest (from ~¾ lemon), plus more for garnishing (optional)

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Instructions

1. Make the Brownies:

• Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Grease the parchment paper as well.
• Prepare Egg/Lemon Mixture: In a small bowl, whisk together the eggs, 3 tablespoons lemon juice, and 1 tablespoon lemon zest until well combined. Set aside.
• Combine Dry Ingredients & Butter: In a large bowl (or the bowl of a stand mixer), combine the all-purpose flour, granulated sugar, room temperature salted butter, salt, and vanilla extract. Beat with an electric mixer on low speed until the mixture is combined and resembles coarse crumbs.
• Combine Wet and Dry: Pour the egg/lemon mixture into the flour/butter mixture. Beat on medium speed until smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Stir in the yellow food coloring, if using.
• Transfer to Pan: Pour the batter into the prepared 8×8-inch pan and spread it evenly.

2. Bake the Brownies (Two-Stage Process):

• First Bake: Bake in the preheated oven for 15 minutes.
• Cool Slightly: Remove the pan from the oven and let the brownies cool on the counter for 20 minutes. The brownies will not be fully cooked at this point. This cooling step helps develop a fudgier texture.
• Second Bake: Return the pan to the oven and bake for an additional 10-15 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool Completely: Let the brownies cool completely in the pan on a wire rack until the bottom of the pan is cool to the touch.

3. Make the Glaze:

• While the brownies are cooling, prepare the glaze. In a small bowl, combine the powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
• Stir vigorously with a spoon or whisk until all the ingredients are well incorporated and smooth. It may seem like there isn’t enough liquid at first, but keep stirring. The glaze should be thick but pourable, similar to molasses or cold syrup. If it’s too thick, add a tiny bit more lemon juice (1/4 teaspoon at a time). If it’s too thin, add a bit more powdered sugar.

4. Glaze and Serve:

• Once the brownies are completely cool, pour the glaze evenly over the top. Sprinkle with additional lemon zest, if desired.
• Let the glaze set before using the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.

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Notes

• Lemon: Use fresh lemon juice and zest for the best flavor.
• Butter Temperature: Ensure the butter for the brownie batter is at room temperature for proper creaming.
• Baking Method: The unusual two-stage baking process with a cooling period in between is key to achieving the characteristic dense, fudgy texture of these lemon brownies. Don’t skip the cooling step!
• Doneness: Check for doneness after the second bake with a toothpick.
• Cooling: Allow the brownies to cool completely before glazing so the glaze doesn’t melt or become too thin.
• Storage: Store leftover lemon brownies in an airtight container at room temperature for up to 3 days.