Lemon Brownies

 

close up shot of brownies stacked on top of each other
One bowl lemon brownies are light and delicious. Gooey and lemony, these dessert brownies are a refreshing citrusy dessert that is delightfully simple to make.
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Table of Contents
  1. Lemon Brownies Ingredients
  2. Substitutions and Additions
  3. How to Make This Lemon Brownies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Dense and moist, lemon brownies prove that brownies don’t always have to be chocolate. Lemon brownies, also called lemon blondies, are a refreshing citrusy dessert that uses fresh lemon juice for a zesty lemon flavor that will have your taste buds cheering. Delightfully simple to make, chewy lemon brownies are topped with sweet lemon glaze. 

If you love the tangy-sweet combination of lemon desserts you’ll also want to make Lemon Lush, Lemon Crinkle Cookies, or Lemon Poke Cake

close up shot of brownies stacked on top of each other

Lemon Brownies Ingredients

Lemon Brownies raw ingredients that are labeled

You will need:

Brownies

  • ½ cup of vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (about 2 teaspoons)
  • 2 tablespoons fresh lemon juice
  • 2 eggs, plus 1 egg yolk (large eggs, room temperature)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons water
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon juice (or more water)
  • 1-2 teaspoons lemon zest (optional garnish)

Substitutions and Additions

Powdered Sugar: A light dusting of extra powdered sugar over the glaze is a perfect way to add a bit of presentation flair and add a little extra sweetness to these brownies. 

Gluten-Free Flour: If you’re staying away from gluten, you can easily substitute the all-purpose flour for gluten-free flour. 

Lemon Extract: If you don’t have any, you can make a lighter tasting brownie by substituting vanilla extract, or leave it out altogether. You can also add some extra lemon zest instead.

How to Make This Lemon Brownies Recipe

STEP ONE: Preheat oven to 350°F.  Line a 9×9 square glass baking dish with parchment paper and set it aside.

STEP TWO: Mix together oil and sugar in a large mixing bowl.  Use a hand mixer or standing mixer to combine.

PRO TIP: The oil and the egg yolk help to produce an even thicker brownie. The extra egg yolk also gives the brownie a bit more saturated yellow color. You could always add food coloring for an even more vibrant-looking yellow brownie.

STEP THREE: Beat in lemon extract, vanilla extract, lemon zest, and lemon juice.  Add one egg at a time and then the egg yolk, mixing well between each one.

PRO TIP: Add more or less lemon juice/extract/zest as you desire, to adjust the depth of lemon flavor in the brownies and the glaze.

ingredients being combined in a bowl

STEP FOUR: Stir together the flour, salt, and baking powder and add to the wet mixture.

STEP FIVE: Beat together for 1 to 2 minutes until fluffy and well combined.

flour mixture beaten into the batter

STEP SIX: Spread batter into prepared baking dish. Bake for 25 minutes. Remove from the oven and allow to cool for 30 minutes before preparing glaze.

PRO TIP: When mixing the glaze, add the liquid ingredients gradually to control the consistency of the glaze. Too much water/liquid will make a very runny and less opaque glaze. I like the white contrast to the brownie color, so I like the glaze to be more opaque and thick. The glaze is very sweet. Just a light glaze or even a drizzle would be great, too.

brownie batter poured into a baking dish

STEP SEVEN: Whisk together the powdered sugar, water, lemon extract, and lemon juice until a smooth paste-like glaze forms.  

glaze ingredients whisked together in a bowl

STEP EIGHT: Spread glaze over the brownies. Allow brownies to cool completely and the glaze will set so that it’s dry to the touch. Cut into pieces and serve.

glaze spread over the brownie and garnished with lemon zest

How to Serve

Easy to slice and serve, take these lemon brownies to your next potluck, picnic, or family get-together. Enjoy your lemon brownies topped with whipped cream and a handful of fresh blueberries or strawberries. Pair your dessert with a cold glass of iced tea

Storage

IN THE FRIDGE:  Store the lemon brownies in an airtight container, either in the fridge or on the counter for 3 to 4 days. 

IN THE FREEZER: Allow the lemon brownies to cool, and do not glaze them. Fully wrap the bars in plastic wrap, tightly. Place them in freezer bags, and store them for up to 3 months. Defrost before serving. 

overhead shot of a bunch of Lemon Brownies on a wooden board

One bowl lemon brownies are so light and delicious. Gooey and lemony, these dessert brownies are chewy like a traditional chocolate brownie, but with the sweet and tart flavor of lemon bars. Cheery lemon brownies are a yummy dessert that is quick and simple to make. 

Frequently Asked Questions

Can lemon brownies be frozen? 

These lemon brownies can be frozen before adding the glaze, wrapped in plastic wrap, for up to 3 months.

Can you make lemon brownies ahead of time? 

You can make lemon brownies up to 2 days in advance. Wrap them in plastic wrap and refrigerate. Wait to glaze until right before you are ready to serve them.

Do these lemon brownies need to be refrigerated? 

The brownies don’t need to be refrigerated but can be. Store them in an airtight container on the counter for 3 to 4 days.

More Recipes You’ll Love

close up shot of brownies stacked on top of each other

Lemon Brownies

One bowl lemon brownies are light and delicious. Gooey and lemony, these dessert brownies are a refreshing citrusy dessert that is delightfully simple to make.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Cool Time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

Brownies

  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 zest lemon, about 2 teaspoons
  • 2 tablespoons fresh lemon juice
  • 2 large eggs, plus 1 egg yolk (room temperature)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons water
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon juice, or more water
  • 1 to 2 teaspoons lemon zest, optional garnish

Instructions
 

  • Preheat oven to 350°F. Line a 9×9 square glass baking dish with parchment paper and set it aside.
  • Mix together oil and sugar in a large mixing bowl. Use a hand mixer or standing mixer to combine.
  • Beat in lemon extract, vanilla extract, lemon zest, and lemon juice. Add one egg at a time and then the egg yolk, mixing well between each one.
  • Stir together the flour, salt, and baking powder and add to the wet mixture.
  • Beat together 1 to 2 minutes until fluffy and well combined.
  • Spread batter into prepared baking dish. Bake for 25 minutes. Remove from the oven and allow to cool for 30 minutes before preparing glaze.
  • Whisk together the powdered sugar, water, lemon extract, and lemon juice until a smooth paste-like glaze forms.
  • Spread glaze over the brownies. Allow brownies to cool completely and the glaze will set so that it’s dry to the touch. Cut into pieces and serve.

Video

Notes

  • Add more or less lemon juice/extract/zest to adjust the depth of lemon flavor in the brownies and/or the glaze.
  • The oil and the egg yolk (more fat) help produce a fudgier brownie.  The extra egg yolk also gives the brownie a bit more saturated yellow color.  You could always add food coloring for a more vibrant yellow brownie.
  • When mixing the glaze, add the liquid ingredients gradually to control the consistency of the glaze.  Too much water/liquid will make a very runny and less opaque glaze.  I like the white contrast to the brownie color so I like the glaze to be more opaque and thick. The glaze is very sweet.  Just a light glaze or even a drizzle would be great, too.

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