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Lemon Brownies with Lemon Glaze for a zesty treat.

Air Fryer Lemon Brownies

Air Fryer Lemon Brownies are one of my favorite things to pull out of the air fryer because every square comes out soft, buttery, and packed with bright lemon flavor. Each bar is dense and fudgy with lemon zest and juice throughout, finished with a thick, glossy lemon glaze that's perfectly sweet with a bold citrus punch. They come together quickly with simple ingredients. I make them for Mother's Day, Easter, spring gatherings, and anytime I want something lighter and more refreshing than a classic chocolate dessert. Store at room temperature for up to 3 days or freeze for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Air Fryer, Dessert
Cuisine: American
Keyword: Air Fryer Lemon Brownies
Servings: 16
Calories: 139kcal

Ingredients

For the Brownies:

For the Glaze:

US Customary - Metric

Instructions

  • Line an 8×8-inch baking pan with parchment paper and set aside.
  • In a large bowl, beat the softened butter, sugar, and lemon zest together until the mixture is light and fluffy.
    1 lemon zest, ¾ cup sugar, ½ cup salted butter
  • Beat in the eggs one at a time, then stir in the lemon juice until well combined.
    2 large eggs, 1 tablespoon lemon juice
  • Gently fold in the flour and baking powder just until no streaks remain. Avoid overmixing.
    ¾ cup all-purpose flour, ½ teaspoon baking powder
  • Pour the batter into the prepared pan and smooth out the top. Bake in the air fryer at 350°F (180°C) for 10-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10–15 minutes in the pan.
  • While the brownies cool, whisk together the powdered sugar, lemon juice, and zest until smooth.
    ½ lemon zest, 1 ½ tablespoons lemon juice, ¾ cup powdered sugar
  • Spread the glaze evenly over the warm brownies. Let cool completely, then cut into 16 squares and enjoy!

Notes

Here are a few tips I've picked up from making these lemon brownies more than once.
  • Use room temperature butter: Cold butter won't cream properly with the sugar, so pull it out of the fridge at least 30 minutes before you start.
  • Zest before you juice: Always zest your lemon before cutting and juicing it. Once it's cut, it's nearly impossible to zest cleanly.
  • Don't overmix the batter: Fold in the flour and baking powder just until no streaks remain. Overmixing develops the gluten and leads to dense, tough brownies.
  • Check early: Air fryer temperatures can vary between models, so start checking at the 10-minute mark. A toothpick inserted in the center should come out clean when they're done.
  • Glaze while warm: Spreading the glaze over slightly warm brownies lets it soak in just a little for a more intense lemon flavor throughout.
  • Flash-freeze for clean storage: If you're freezing these, flash-freeze the cut squares on a baking sheet for 1 hour first, then transfer them to a container so they don't stick together.

Nutrition

Calories: 139kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 67mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.4mg
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