Soft, chewy, and bursting with bright citrus flavor, these fudgy lemon brownies are a refreshing twist on a classic dessert. Instead of cocoa, I pack them with fresh lemon zest and juice for a zesty punch, then top them with a tangy-sweet lemon glaze. They’re ideal for warm-weather baking, but I enjoy making them year-round whenever I’m craving something light, tart, and irresistibly fudgy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lemon brownies:
1 cup all-purpose flour
1 cup granulated sugar
1/4 tsp salt
2 large eggs
1/2 cup unsalted butter, melted
2 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
For the lemon glaze:
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
Directions
I preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment or lightly grease it.
In a large bowl, I whisk together the flour, sugar, and salt.
In a separate bowl, I mix the melted butter with eggs, lemon zest, lemon juice, and vanilla extract.
I pour the wet mixture into the dry ingredients and stir just until combined — I make sure not to overmix.
Next I spread the batter evenly into the prepared pan.
Then I bake it for 22–25 minutes, or until the edges turn lightly golden and a toothpick comes out with a few moist crumbs.
I let the brownies cool completely in the pan.
While they cool, I whisk together the powdered sugar, lemon juice, and zest for the glaze.
Once the brownies are cool, I pour the glaze over the top and spread it evenly.
I let the glaze set before slicing and serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 9 brownies
Calories: 210 kcal per serving
Variations
Lemon-lime twist: I sometimes mix lemon and lime zest for a fun citrus combo.
Add a crust: A buttery shortbread base adds extra richness and texture.
Top with berries: Fresh raspberries or blueberries pressed into the glaze look beautiful and add a fruity touch.
Make it dairy-free: I swap in a plant-based butter substitute without any issue.
Gluten-free version: Using a 1:1 gluten-free flour blend works well here.
Storage/Reheating
I store leftover lemon brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. For freezing, I slice and wrap them individually before sealing them in a freezer-safe bag — they keep for up to 2 months. I let them thaw at room temperature, and if I want a warm bite, I microwave a slice for about 10 seconds.
FAQs
How are lemon brownies different from lemon bars?
Lemon brownies have a soft, chewy, and dense texture like a classic brownie, while lemon bars typically have a custardy filling on a shortbread crust. I find lemon brownies a bit richer and more substantial.
Can I double this recipe?
Yes, I double the recipe and bake it in a 9×13-inch pan. I usually add 5–10 extra minutes to the baking time and keep an eye on the center.
Do I need fresh lemons?
Fresh lemons make a big difference in both flavor and aroma. I always use fresh zest and juice for the best results. Bottled juice won’t give the same brightness.
Why are my lemon brownies dry?
They may have been overbaked. I take them out when a toothpick has a few moist crumbs on it. Also, I avoid overmixing the batter which can lead to a tougher texture.
Can I skip the glaze?
Yes, but I think the glaze adds a perfect sweet-tart finish. If I skip it, I sometimes dust the top with powdered sugar for a little sweetness.
Conclusion
These fudgy lemon brownies are one of my favorite desserts when I want something easy, citrusy, and a little unexpected. They come together quickly, taste bright and refreshing, and are just as satisfying as their chocolate counterparts. Whether it’s spring, summer, or simply a day I want to brighten up, this recipe never lets me down.
Recipe:
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Fudgy Lemon Brownies
- Total Time: 35 minutes
- Yield: 9 brownies
- Diet: Vegetarian
Description
Soft, chewy, and bursting with citrus flavor, these fudgy lemon brownies are a zesty twist on the classic chocolate brownie, topped with a sweet and tangy lemon glaze.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/4 tsp salt
1/2 cup unsalted butter, melted
2 large eggs
2 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1 cup powdered sugar (for glaze)
2 tbsp fresh lemon juice (for glaze)
1 tsp lemon zest (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, mix the melted butter with eggs, lemon zest, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir just until combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 22–25 minutes, until the edges are lightly golden and a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool completely in the pan.
- While the brownies are cooling, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze.
- Once cooled, pour the glaze over the brownies and spread it evenly.
- Allow the glaze to set before slicing and serving.
Notes
Mix lemon and lime zest for a citrus twist.
Add a buttery shortbread crust for extra texture.
Top with fresh raspberries or blueberries for a fruity touch.
Use plant-based butter for a dairy-free version.
A 1:1 gluten-free flour blend works well if avoiding gluten.
Store at room temperature for 3 days, refrigerate up to 1 week, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 26g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
