Lemon Glazed Brownies – Soft, Chewy & Perfectly Citrusy

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If you love brownies but also crave something bright and citrusy, you’re in for a treat. These Lemon Brownies are soft, dense, and bursting with fresh lemon flavor—like a cross between a blondie and a lemon bar. They have the rich, chewy texture of a brownie, but instead of chocolate, they’re flavored with fresh lemon juice, zest, and a sweet-tart lemon glaze on top. Perfect for spring, summer, tea parties, or just when you want a refreshing twist on a classic dessert.

While “brownie” usually means chocolate, lemon brownies are the zesty cousin that deserves just as much love. Sometimes called lemon blondies or lemonies, they’re all about delivering bold lemon flavor in a rich, dense format.

These aren’t fluffy or cakey—they’re fudgy and chewy with a moist crumb that feels like biting into a lemony dream. The glaze adds extra brightness, balancing the buttery richness underneath.

Whether you’re baking for a brunch table, gifting a homemade treat, or making something new for your dessert rotation, lemon brownies are a vibrant and versatile choice. And yes—they’re just as easy to make as classic brownies.

Ingredients Overview

These brownies use basic pantry staples, but lemon is the star here—so use fresh lemons for the best flavor.

Unsalted Butter

Melted butter adds moisture and richness. It also helps create that classic brownie texture—dense and chewy.

Granulated Sugar

White sugar sweetens the batter and keeps the crumb soft.

Eggs

Two large eggs provide structure and help the brownies set without becoming dry.

Fresh Lemon Juice

Gives that tart, citrusy punch. Fresh juice is far superior to bottled.

Lemon Zest

Zest adds a concentrated lemon aroma and flavor that can’t be matched. Zest your lemons before juicing!

All-Purpose Flour

The base of the brownie. Measure accurately for the perfect texture—not too dense, not too airy.

Salt

Balances the sweetness and enhances the lemon flavor.

For the Lemon Glaze

  • Powdered Sugar: Creates the base of the glaze.

  • Lemon Juice: Loosens the glaze and adds tang.

  • Lemon Zest (Optional): For extra brightness and visual flair.

Step-by-Step Instructions

1. Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.

2. Make the Batter

In a large mixing bowl:

  • Melt ½ cup (113g) unsalted butter and let cool slightly.

  • Stir in ¾ cup granulated sugar until fully combined.

  • Add 2 large eggs, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest. Whisk until smooth and pale.

  • Add ¾ cup all-purpose flour and ¼ teaspoon salt. Stir just until no streaks remain.

The batter will be thick but spreadable.

3. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean or with moist crumbs.

Do not overbake—these are meant to be soft and chewy.

4. Cool

Let the brownies cool completely in the pan on a wire rack before glazing. This helps them firm up and makes the glaze easier to spread.

5. Make the Glaze

In a small bowl, mix:

  • ½ cup powdered sugar

  • 1½–2 tablespoons fresh lemon juice

  • Optional: ½ teaspoon lemon zest

Stir until smooth and pourable but not too runny. Adjust consistency with more powdered sugar or lemon juice as needed.

6. Glaze and Chill

Pour glaze over cooled brownies and spread evenly with a spatula. Let the glaze set for 30 minutes before slicing.

Tips, Variations, and Substitutions

Tips for Perfect Lemon Brownies

  • Use fresh lemons: Bottled juice lacks the zing and freshness of real lemons.

  • Don’t overbake: Pull them as soon as the edges are golden. Overbaking leads to dryness.

  • Let them chill: For clean cuts and a set glaze, refrigerate for 15–30 minutes before slicing.

Flavor Variations

  • Lavender Lemon: Add ½ teaspoon culinary lavender to the batter for a floral note.

  • Lemon Poppyseed: Stir in 1 tablespoon poppy seeds for texture and a bakery-style twist.

  • Berry Swirl: Add a swirl of raspberry or blueberry jam before baking for a fruity layer.

Substitutions

  • Dairy-Free: Use vegan butter or coconut oil in place of regular butter.

  • Gluten-Free: Use a 1:1 gluten-free flour blend like Bob’s Red Mill for the same texture.

  • Less Sweet: Reduce sugar by 2 tablespoons for a more tart-forward brownie.

Serving Ideas & Occasions

These lemon brownies are beautiful and flavorful enough to stand on their own, but here are some ideas to take them further:

  • Afternoon Tea: Serve alongside hot tea and fresh berries.

  • Brunch Tables: Add to breakfast boards or buffet tables for a sweet finish.

  • Mother’s Day or Bridal Showers: Elegant and citrusy enough for special occasions.

  • Holiday Gifting: Wrap individually or box up in a citrus-themed gift set.

Serve slightly chilled for a firmer texture or at room temperature for gooey softness.

Nutritional & Health Notes

Lemon brownies are rich and sweet, but their brightness makes them feel light.

  • Portion Friendly: Small squares are satisfying and easy to share.

  • Gluten-Free Option: Easily adapted with GF flour.

  • Lemon Health Boost: Lemons are high in vitamin C and have antioxidant properties.

  • Lower Sugar Option: Reduce the sugar slightly or skip the glaze for a lighter version.

They store well in an airtight container at room temperature for 3 days, or refrigerate for up to 5 days.

Frequently Asked Questions

1. Are lemon brownies supposed to be cakey or chewy?

They should be chewy and fudgy, similar to a chocolate brownie in texture. If yours are cakey, they may be overbaked or have too much flour.

2. Can I freeze lemon brownies?

Yes. Freeze without the glaze for best results. Wrap tightly and store for up to 2 months. Add glaze after thawing.

3. Can I double this recipe?

Absolutely. Double all ingredients and bake in a 9×13-inch pan for 25–30 minutes. Check for doneness around 25 minutes.

4. How do I zest a lemon properly?

Use a microplane zester and only remove the bright yellow layer—avoid the white pith underneath, which is bitter.

5. Can I make these without the glaze?

Yes. They’re delicious on their own, but the glaze adds that final tangy-sweet punch. You can dust with powdered sugar instead for a lighter finish.

6. What’s the best lemon to use?

Meyer lemons are sweeter and more fragrant. Regular lemons (like Eureka or Lisbon) give a more traditional tartness.

7. Why did my glaze soak into the brownies?

That usually happens if the brownies are still warm. Make sure they’re completely cooled before glazing.

Tasty Recipes Card

Description:
Chewy, rich lemon brownies with a bright citrus glaze. These melt-in-your-mouth bars are the perfect mix of sweet, tart, and fudgy—a refreshing twist on classic brownies.

Ingredients:
Brownies:

  • ½ cup (113g) unsalted butter, melted

  • ¾ cup (150g) granulated sugar

  • 2 large eggs

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • ¾ cup (95g) all-purpose flour

  • ¼ tsp salt

Glaze:

  • ½ cup powdered sugar

  • 1½–2 tbsp fresh lemon juice

  • ½ tsp lemon zest (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.

  2. Whisk melted butter and sugar. Add eggs, lemon juice, and zest.

  3. Stir in flour and salt. Mix until smooth.

  4. Spread into pan and bake 20–25 minutes.

  5. Cool completely before glazing.

  6. Mix powdered sugar with lemon juice and zest until smooth.

  7. Pour glaze over cooled brownies and let set for 30 minutes.

  8. Slice and serve.

Notes:

  • Store in airtight container for up to 3 days.

  • For clean slices, chill before cutting.

  • Add poppy seeds or berries for variations.

Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9–12 lemon brownies

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