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Lemon drizzle cake squares, reminiscent of Lemon Brownies, are topped with white icing and arranged on parchment paper, with lemon slices and zest scattered on a blue cloth nearby.

Lemon Brownies

If the usual chocolate brownies are your go-to, but you want something more refreshing and lighter, these Lemon Brownies are a must-try. You'd still get the chewy bite you expect, but with a citrusy twist that makes them stand out. You can make them ahead, keep them chilled in the fridge, or even freeze a few unglazed squares and glaze them later. Whether it’s a summer potluck, a weekend hangout, or just a sweet treat after dinner, they fit right in without overcomplicating things.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: Lemon Brownies
Servings: 16
Calories: 139kcal

Equipment

Ingredients

For the Brownies:

For the Glaze:

US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C). 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 for 20–25 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

  • Line the Pan with Parchment: It makes it so much easier to lift the brownies out cleanly and cut them into neat squares.
  • Use Room-Temp Butter: Room-temperature butter works best, so make sure it's softened so it creams properly with the sugar and lemon zest.
  • Use Fresh Lemon Zest: Don’t skip it—it’s where the real lemon flavor comes from. Bottled juice alone won’t give you the same bright taste.
  • Beat the Eggs Gradually: Mixing in the eggs one at a time helps create a smooth, even batter that bakes up with the right structure.
  • Don’t Overmix the Batter: Once the flour is in, stir just until you don’t see any more dry spots. Too much mixing will make the brownies too dense.
  • Cool Slightly Before Glazing: The brownies should still be warm, but not hot—this helps the glaze set properly without sliding off.
  • Use a Silicone Spatula for the Glaze: It spreads the lemon glaze more gently and gives you better control than a spoon or knife.
  • Wait Until Fully Cool to Cut: The glaze firms up as it cools, so let the brownies sit until they’re firm enough for clean slices.

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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