Introduction

These amazing lemon brownies offer a delightful twist on a classic treat, combining the rich texture of brownies with bright, tangy lemon flavor. They’re perfect for anyone looking to enjoy a citrusy dessert that’s both moist and flavorful.

Three square pieces of yellow cake are stacked on top of each other on a piece of brown parchment paper. Each cake piece has a moist and crumbly texture with a light golden crust on the edges, and a thin, slightly glossy glaze on top. The background shows a blurred half lemon placed on a white marbled surface. The overall look is fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
1 1/2 cups sugar
Zest of 1 lemon
2 Tbsp fresh lemon juice
4 eggs
1 1/2 cups all-purpose flour
1/2 tsp salt
For the glaze:

1 cup powdered sugar
2 Tbsp fresh lemon juice
2 tsp lemon zest

Instructions

Step 1: Whisk the butter and sugar together until creamy and smooth.
Step 2: Add the eggs, lemon juice, and lemon zest to the mixture, then whisk again until fully combined.
Step 3: Stir in the flour and salt, mixing until the batter is smooth with no lumps.
Step 4: Grease a 9 x 13-inch baking dish and evenly spread the batter into it.
Step 5: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: For the glaze, mix powdered sugar, lemon zest, and lemon juice together. Add more lemon juice if you prefer a thinner consistency.
Step 7: While the brownies are still warm, spread the glaze evenly over the top. Let the brownies cool completely before cutting into pieces and serving.

Tips & Variations

Use high-quality, high-fat butter for best richness and flavor.
Bring eggs and butter to room temperature before starting to ensure smooth mixing and even texture.
Line your baking dish with parchment paper extending over the edges for easy removal of the brownies.
Add a handful of poppy seeds to the batter for extra texture and a subtle crunch.
For a stronger lemon flavor, increase the lemon zest slightly or add a teaspoon of lemon extract.

Storage

Store the lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving, bring them to room temperature for the best taste and texture. You can also freeze individual pieces wrapped tightly for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a stack of three square lemon cake pieces, each with a light yellow crumb and a slightly shiny, thin glaze on top, giving a moist texture. The cake layers look soft and crumbly with tiny air pockets visible, and the glaze adds a touch of glossiness, especially on the upper edges. The stack is placed on a piece of brown parchment paper on a white marbled surface. A sliced lemon half blurred in the background adds a fresh, citrus hint to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free all-purpose flour blend in the same quantity. Be aware that the texture might be slightly different, but the brownies will still taste delicious.

How do I know when the lemon brownies are done baking?

The brownies are ready when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.