The Best Fudgy Lemon Brownies with Zesty Glaze: An Easy & Chewy Recipe
Prepare to fall in love with these easy lemon brownies! They deliver an irresistible combination of tangy and refreshing citrus flavor, a delightfully chewy and fudgy base, and are beautifully finished with a bright, sweet lemon glaze. Move over, chocolate – these lemon-infused treats are about to become your new favorite dessert. Say hello to the best lemon brownies you’ll ever bake!
Why This Lemon Brownie Recipe Is a Must-Try
Imagine the best qualities of a classic chewy brownie combined with the vibrant, sunshiny essence of lemon bars. That’s precisely what these lemon brownies offer – a fusion you never knew you needed but won’t be able to live without! Unlike traditional lemon bars that often feature a crumbly shortbread crust and a more custard-like filling, these lemon brownies provide the dense, satisfyingly fudgy and chewy texture characteristic of a brownie, infused with a burst of refreshing citrus. It’s a truly unique and delicious experience that stands out from other lemon desserts.
This recipe is a real winner because it perfectly balances sweetness with a delightful tartness, creating a dessert that feels light and indulgent all at once. The base is incredibly satisfying, offering that perfect chewiness that makes a brownie so good, while the lemon flavor is bright and prominent without being overwhelming. If you, like me, adore all things lemon and can’t resist a good brownie, then this mash-up is an absolute dream come true. Plus, the prep is surprisingly quick and straightforward, making it an ideal choice for both seasoned bakers and beginners looking for an impressive yet easy dessert. It’s a simple, comforting treat that brings joy with every bite.
Essential Ingredients for Your Zesty Lemon Brownies
To create these incredible lemon brownies, you’ll need a handful of common baking ingredients, with fresh lemons taking center stage. The full list of measurements, ingredients, and detailed instructions can be found in the printable recipe card at the very end of this post. Gather your supplies and let’s get ready to bake some sunshine!
Ingredient Spotlight & Expert Tips for Best Results
Understanding each ingredient’s role is key to baking perfect lemon brownies every time. Here’s a closer look at what you’ll need and some helpful tips:
- Fresh Lemons (The Star Ingredient): This is where your brownies get their signature tangy and refreshing flavor. I cannot stress enough the importance of using fresh lemons for both the juice and the zest. Bottled lemon juice simply won’t deliver the same bright, authentic flavor and zest is crucial for that aromatic punch. You’ll typically need about 2 large lemons to yield enough juice and zest for both the brownie batter and the sweet glaze. When selecting lemons, choose ones that are firm but give slightly when gently squeezed – these are usually the juiciest. Always zest your lemons *before* juicing them; it’s much easier!
- Salted Butter: Melted butter contributes to the rich, fudgy texture of these brownies. If you only have unsalted butter on hand, that’s perfectly fine! Just add a pinch (about ¼ teaspoon) of salt to the dry ingredients to balance the flavors. Ensure the butter is melted and then allowed to cool slightly before mixing with the sugar, to avoid scrambling the eggs.
- Granulated Sugar: This provides the essential sweetness that balances the tartness of the lemon. It also helps achieve that desirable chewy texture in the brownies.
- Large Eggs: Eggs act as a binder, helping to hold the brownie batter together and contributing to its structure and richness. Using large eggs is standard for most baking recipes. Ensure they are at room temperature for better incorporation into the batter, though for this recipe with melted butter, it’s less critical than some other baked goods.
- All-Purpose Flour: This is the structural foundation of your brownies. Measure it correctly by spooning the flour into your measuring cup and leveling it off with a straight edge, rather than scooping directly from the bag (which can compact it and lead to too much flour). Avoid overmixing the flour once it’s added to the wet ingredients, as this can develop the gluten too much, resulting in a tougher brownie.
- Powdered Sugar (for the Glaze): Also known as confectioners’ sugar, this fine sugar dissolves easily to create a smooth, pourable glaze. Sift it if it’s lumpy to ensure a perfectly smooth finish.
- Additional Lemon Zest (for Garnish): A final sprinkle of fresh lemon zest over the glazed brownies adds an extra layer of bright aroma and visual appeal.
Step-by-Step: Crafting Your Delicious Lemon Brownies
These step-by-step photos and instructions are here to help you visualize how to make this delightful recipe. For a convenient, printable version of this recipe, complete with precise measurements and detailed instructions, simply Jump to Recipe at the bottom of this post.
- Preheat your oven to 350°F (175°C). Prepare an 8×8 inch square baking pan by lining it with parchment paper. Leave an overhang on two sides; this creates “handles” that will make lifting the cooled brownies out of the pan much easier. Lightly grease any exposed sides of the pan.
- In a medium-sized mixing bowl, combine the melted butter and granulated sugar. Mix these two ingredients thoroughly with a spatula or whisk until they are well combined and smooth. This forms the rich, moist base for your brownies.
- Add the two large eggs to the butter and sugar mixture. Beat them in gently, just until they are fully incorporated and the mixture is smooth. Be careful not to overmix at this stage.
- Pour in ¼ cup of fresh lemon juice and 1 tablespoon (or more, if you desire an extra citrusy kick) of fresh lemon zest. Mix these vibrant ingredients into the batter until evenly distributed. You’ll notice the delightful lemon aroma immediately!
- Gradually add 1 cup of all-purpose flour to the wet ingredients. Mix just until the flour is fully incorporated and no dry streaks remain. It’s crucial not to overmix the batter once the flour is added, as this can lead to tough brownies.
- Carefully pour the prepared lemon brownie batter into your lined 8×8 inch pan. Use a spatula to spread it evenly into all corners.
- Bake for 20-22 minutes. The top of the brownies should begin to set and feel slightly firm to the touch. A toothpick inserted into the center should come out with moist crumbs, but no wet batter. Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Cooling completely is essential before glazing to prevent the glaze from melting.
- While the brownies cool, prepare the lemon glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of fresh lemon juice. Whisk vigorously until the mixture is smooth and all lumps have disappeared. The glaze should have a pourable consistency – if it’s too thick, add a tiny bit more lemon juice (a few drops at a time); if too thin, add a small amount of powdered sugar.
- Once the brownies are completely cooled, use the parchment paper overhang to lift them gently out of the pan and onto a cutting board. Pour the prepared lemon glaze evenly over the top, spreading it with a knife or spatula to cover the entire surface. If desired, sprinkle with additional fresh lemon zest for an extra pop of flavor and visual appeal. For cleaner cuts, you can place the glazed brownies back in the fridge for about 15-20 minutes to allow the glaze to set slightly before slicing. Cut into 9 or 12 squares.
Frequently Asked Questions & Expert Tips for Perfect Lemon Brownies
Absolutely! Lemon brownies freeze beautifully, making them perfect for meal prep or enjoying a taste of summer any time of year. To freeze, ensure the brownies are completely cooled and the glaze has set. Wrap individual brownies or the entire slab (before cutting, if preferred) tightly in a few layers of plastic wrap, making sure no air is trapped. Then, wrap them again in a layer of aluminum foil for extra protection against freezer burn. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature for a few hours, or overnight in the refrigerator.
To keep your lemon brownies fresh and delicious, store them in an airtight container. You can keep them at room temperature for 2-3 days, especially if your kitchen isn’t too warm. For extended freshness, or if your home is particularly warm, store them in the refrigerator for up to 4-5 days. If refrigerated, they are often best brought to room temperature for about 15-20 minutes before serving to soften slightly and enhance their texture.
Lemon bars and lemon brownies both celebrate the bright flavor of lemon, but they are distinctly different in texture and composition. Lemon bars typically feature a shortbread crust that provides a crisp, buttery base. The filling is a smooth, tart, and often gooey lemon curd, which sets into a soft, almost custard-like texture when baked. They are traditionally dusted with powdered sugar, which melts slightly into the tart lemon layer. In contrast, lemon brownies do not have a separate crust; their base is a dense, fudgy, and chewy cake-like texture, very similar to a classic chocolate brownie. They get their primary lemon flavor directly within the brownie batter itself, and are typically topped with a sweet, opaque lemon glaze, as opposed to a powdered sugar dusting. Think of lemon brownies as a lemon cookie bar with a more pronounced chew and density. While both are fantastic lemon desserts, they offer completely different textural experiences.
Yes, you can absolutely double this recipe to make a larger batch, and a 9×13 inch pan is the perfect size for a doubled recipe. When doubling, remember to double all the ingredients precisely. Keep in mind that baking a doubled recipe in a larger pan will likely result in a slightly thicker brownie, which will require additional baking time in the oven. Start checking for doneness around 25-30 minutes and continue baking as needed. The best way to check is with the toothpick method: insert a toothpick into the center of the brownies. It should come out with moist crumbs clinging to it, but no wet batter. A little fudginess is good, but you don’t want raw dough.
For that ideal fudgy and chewy texture, precise measurements are important. Avoid overmixing the batter, especially after adding the flour, as this can develop gluten and make the brownies tough. Also, don’t overbake! Brownies continue to cook slightly even after being removed from the oven. If a toothpick comes out with a few moist crumbs, they are ready. Cooling completely is also vital; this allows the brownies to set properly and enhances their dense, chewy consistency. You can even chill them in the refrigerator for an extra firm, fudgy bite.
Delightful Serving Suggestions for Your Lemon Brownies
These lemon brownies are absolutely delicious on their own, especially with their bright, sweet lemon glaze. However, you can elevate the experience with a few simple additions:
- Classic Glaze: Our favorite way to serve these is exactly as described, with a generous pour of the fresh lemon glaze.
- Powdered Sugar Dusting: If you prefer a less intense glaze or a simpler presentation, you can omit the glaze entirely and opt for a light dusting of powdered sugar over the cooled brownies.
- A La Mode: For a truly indulgent treat, serve a warm lemon brownie with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The contrast of warm and cold, and the creamy texture, is heavenly.
- Fresh Berries: A side of fresh raspberries, blueberries, or sliced strawberries adds a beautiful pop of color and an extra layer of fruity flavor that complements the lemon perfectly.
- Mint Sprig: A small sprig of fresh mint can add a refreshing visual and aromatic touch.
Whether enjoyed plain with a cup of tea or dressed up for a special occasion, these lemon brownies are sure to be a hit!
Craving More Lemon? Discover These Zesty Recipes!
If you’re as big a fan of lemon as we are, you’re in luck! We have a collection of other fantastic lemon-infused recipes that are sure to brighten your day and tantalize your taste buds. Explore more ways to incorporate that wonderful citrus zing into your baking:
- Lemon Lush
- Lemon Baked Donuts
- Lemon Streusel Squares
- Lemon Cake Mix Cookies
- Lemon Meringue Pie Bars
- Lemon Pound Cake
I absolutely love sharing my passion for baking and cooking with all of you! To make sure you never miss out on a delicious new recipe, I offer a convenient newsletter delivered straight to your inbox every time a new post goes live. Simply subscribe here and start receiving your free daily recipes – it’s the easiest way to keep your kitchen inspired!
Lemon Brownies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 12 Tablespoons salted butter melted and slightly cooled (3/4 cup or 1 1/2 sticks)
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice from 1 large lemon
- 1 Tablespoon lemon zest from 1 large lemon
- 1 cup all-purpose flour
Lemon Glaze
- ½ cup powdered sugar plus 2 Tablespoons, sifted if lumpy
- 2 Tablespoons fresh lemon juice
- 1-2 teaspoons lemon zest for garnish (optional)
Things You’ll Need
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8×8 baking pan
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Whisk or rubber spatula
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Mixing bowls
Before You Begin: Key Notes for Success
- You’ll need approximately 2 large, juicy lemons to yield enough juice and zest for both the brownie batter and the zesty glaze. It’s always a good idea to grab an extra lemon just in case you need a bit more. Choose lemons that feel heavy for their size and have a slight give when gently squeezed; these tend to be the most flavorful and produce the most juice.
- This recipe can easily be doubled and baked in a 9×13 inch pan if you’re serving a larger crowd. When doubling, be aware that the brownies will likely be thicker, which will require an adjustment to the baking time – anticipate needing an extra 5-10 minutes, or potentially more. Always use the toothpick method to check for doneness: insert a toothpick into the center of the pan. It should come out with moist crumbs attached, but no wet batter.
- For the best fudgy texture, avoid overmixing the batter once the flour is added. Mix just until combined.
- Allow the brownies to cool completely before applying the glaze. This prevents the glaze from melting and ensures a smooth, set finish.
Instructions
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Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides to create handles. Lightly grease any exposed sides of the pan with cooking spray or butter.
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In a medium bowl, combine the melted and slightly cooled salted butter with the granulated sugar. Mix thoroughly with a spatula or whisk until the mixture is smooth and well combined.12 Tablespoons salted butter, ¾ cup granulated sugar
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Beat in the two large eggs just until they are fully combined with the wet ingredients. Avoid overmixing.2 large eggs
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Stir in ¼ cup of fresh lemon juice and 1 tablespoon of fresh lemon zest (or more, if you desire a stronger lemon flavor). Mix until evenly distributed throughout the batter.¼ cup fresh lemon juice, 1 Tablespoon lemon zest
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Add 1 cup of all-purpose flour to the batter. Mix just until the flour is completely incorporated and no dry spots remain. Be careful not to overmix. Pour the smooth batter into your prepared 8×8 inch baking pan, spreading it evenly.1 cup all-purpose flour
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Bake for 20-22 minutes, or until the top appears set and feels firm when gently touched. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Remove the brownies from the oven and allow them to cool completely on a wire rack while still in the pan. Cooling completely is essential before glazing.
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To make the lemon glaze, combine ½ cup plus 2 Tablespoons of powdered sugar (sifted if clumpy) and 2 tablespoons of fresh lemon juice in a small bowl. Whisk vigorously until the mixture is completely smooth and pourable. Adjust consistency if needed with a few more drops of juice or a pinch more sugar.½ cup powdered sugar, 2 Tablespoons fresh lemon juice
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Once the brownies are fully cooled, use the parchment paper handles to lift them out of the pan and place them on a cutting board. Pour the lemon glaze evenly over the top of the brownies and spread it gently with a knife or offset spatula to cover the entire surface. Sprinkle with 1-2 teaspoons of additional lemon zest for garnish, if desired. For cleaner cuts and to prevent the glaze from dripping, transfer the glazed brownies back to the fridge for 15-20 minutes to allow the glaze to set.1-2 teaspoons lemon zest
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Finally, cut the cooled and glazed lemon brownies into 9 or 12 neat squares. Serve and enjoy your vibrant, fudgy, and chewy lemon treats!
Expert Tips & FAQs
- Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for 4-5 days for longer freshness.
- To freeze, wrap the brownies securely multiple times with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- For maximum lemon flavor, use freshly squeezed lemon juice and freshly grated zest. The difference in taste is significant compared to bottled juice.
- Don’t skip the cooling step before glazing! Applying glaze to warm brownies will result in a messy, melted glaze.
- For perfectly clean cuts, use a sharp knife and wipe it clean between each slice, especially after the glaze has set.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.