These lemon brownies are super tangy, zesty, and fudgy. They’re packed full of lemon and butter flavor. The tangy glaze is easy to make and adds so much flavor and texture. The brownies come together in one bowl without an electric mixer. The fudgy, rich texture is similar to a brownie but there’s no chocolate inside. They’re the perfect summer quick and easy dessert!
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Why you will LOVE this recipe:
- Tangy lemon: They have a tangy, zesty flavor - like a lemon bar.
- Fudgy: The fudgy, rich texture is similar to a brownie texture.
- One bowl: The batter and glaze come together in one bowl each, without needing an electric mixer.
- Glaze: The two ingredient glaze is so flavorful and makes the perfect tangy topping.
Jump to:
That lemon flavor
I needed these brownies to have all of the zesty, tangy flavor lemons have. I don't like to use lemon extract so I had to add a lot of lemon.
The first step is to rub the zest and sugar together until fragrant. The sugar helps release the natural occurring oils inside the lemon zest, giving the brownies lots of sharp, zesty flavor.
The tang comes from the quarter cup of freshly squeezed lemon juice. To balance out all of the extra moisture the lemon juice added, I added two egg yolks. This also helps add a natural yellow tint to the lemon brownies.
That fudgy texture
I've tested these lemon brownies so many times to really nail the texture. It's soft, buttery, chewy, and rich - exactly like a chocolate brownie should be but with lemons instead!
The secret ingredient is a tiny amount of baking powder to prevent the brownies from being too dense - but not enough to make it cake-like.
If you prefer a more cakey brownie, add 5-10 more minutes to the baking time.
Tips for success
- Room temperature ingredients create all the difference. It helps create an evenly mixed batter.
- Don't overmix the batter when adding flour. Stop folding as soon as no more dry streaks of flour remain. If a few lumps of flour remain, that's ok. Overmixing the batter creates a dense, tough brownie.
- Don't overbake - if you're going for a fudgy texture, the edges should be set and the middle slightly jiggly. For a cakey texture, the middle shouldn't be jiggly.
- Let cool completely to room temperature. The longer you let them cool, the better it will hold itself together.
Flavor variations
Just like a regular brownie, you can add all of your favorite mix ins:
- unsweetened toasted coconut flakes
- white chocolate chips or chopped white chocolate
- chopped, lightly toasted nuts
- freshly grated lime zest for a lime twist
Make ahead
You can make the brownies ahead of time and store in the fridge until ready to use. For the best presentation, top the brownie with the glaze and slice right before serving.
Storage
These brownies can be stored in an airtight container in the fridge for up to three days.
They freeze really well. Place the brownies into an airtight container or bag and freeze for up to two months.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Lemons: You will need about two lemons, the zest and juice. The perfect way to use up any lemons if you have them.
Butter: Butter that has been melted and cooled
Eggs: Two whole eggs and two yolks give the brownie structure and yellow colour.
Baking powder: The baking powder gives the lemon brownie just enough lift that it's not overly dense. Don't substitute with baking soda.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Step by step
Step 1 - Line the bottom and edges of an 8” or 9” square baking pan with parchment paper. Preheat oven to 350°F (180°C).
Step 2 - In a large bowl, combine sugar, grated lemon zest, and salt. Rub the sugar and zest with your fingers until fragrant and moist.
Step 3 - Pour melted butter into the sugar mixture and whisk well to combine.
Step 4 - Add two whole eggs and two large egg yolks, whisking well until thickened. You can do this by hand, it will take about 1 minute.
Step 5 - Add lemon juice and food colouring, whisking well.
Step 6 - Sift the flour and baking powder right into the same bowl. Fold with a spatula, just until no more dry streaks of flour remain. Some lumps and bubbles are ok.
Step 7 - Transfer to the prepared baking pan and push the batter into all of the corners. Smooth the top.
Step 8 - Bake for 25-30 minutes, or until the edges are set and the middle is slightly jiggly. If you want a less fudgy texture, cook for another 5-10 minutes (the centre should not be jiggly).
Step 9 - Let brownies cool to room temperature directly in the pan.
How to make the glaze
Step 1 - In a medium bowl, combine powdered sugar and lemon juice. Mix together with a spoon until combined. Add more lemon juice or water if needed. Mix vigorously to remove any lumps. The glaze needs to be very thick and fall off the spoon in thick ribbons or it will just run off the top.
Step 2 - Remove the brownies from the pan by lifting up the handles. Pour glaze over cooled brownies. Spread to the edges.
Step 3 - Let the glaze set for about 10-15 minutes before cutting into 9 squares. Slice and serve! The brownies are soft when served at room temperature and become chewy when cold.
FAQ
Bake the brownies a little longer, until the middle is cooked through. This will add about 5-10 more minutes onto the baking time. The middle shouldn't be jiggly when coming out of the oven.
In the case of these tangy lemon brownies, yes. These brownies were too dense without the baking powder. Baking powder doesn't make them less tangy so the flavor still stays the same. Don't substitute with baking soda.
Yes, replace the flour with 1:1 gluten free flour.
I recommend adding white chocolate (chopped or chips). White chocolate and lemon is a match made in heaven!
Check out these other recipes:
Happy baking!
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Tangy Lemon Brownies
Equipment
- 8 inch or 9 inch square baking pan
Ingredients
- 1 ¼ cup granulated sugar
- 2 lemons zested
- ¼ teaspoon sea salt
- 1 cup butter melted and cooled to room temperature
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- ¼ cup lemon juice use the juice from the zested lemons
- yellow food coloring as needed (optional)
- 2 ¼ cups all purpose flour (270 g)
- ½ teaspoon baking powder
Glaze
- 2 cups powdered sugar
- 3-5 tablespoons lemon juice freshly squeezed
Instructions
- Line the bottom and edges of an 8” or 9” square baking pan with parchment paper. Preheat oven to 350°F (180°C).
- In a large bowl, combine sugar, grated lemon zest, and salt. Rub the sugar and zest with your fingers until fragrant and moist.1 ¼ cup granulated sugar, ¼ teaspoon sea salt, 2 lemons
- Pour melted butter into the sugar mixture and whisk well to combine.1 cup butter
- Add two whole eggs and two large egg yolks, whisking well until thickened (you can do this by hand, it will take about 1 minute).2 large eggs, 2 large egg yolks
- Add lemon juice and food colouring, whisking well.¼ cup lemon juice, yellow food coloring
- Sift the flour and baking powder right into the same bowl. Fold with a spatula, just until no more dry streaks of flour remain. Some lumps and bubbles are ok.2 ¼ cups all purpose flour, ½ teaspoon baking powder
- Transfer to the prepared baking pan and push the batter into all of the corners. Smooth the top.
- Bake for 25-30 minutes, or until the edges are set and the middle is slightly jiggly. If you want a less fudgy texture, cook for another 5-10 minutes (the centre should not be jiggly).
- Let brownies cool to room temperature directly in the pan.
Glaze
- In a medium bowl, combine powdered sugar and lemon juice. Mix together with a spoon until combined. Add more lemon juice or water if needed. Mix vigorously to remove any lumps. The glaze needs to be very thick and fall off the spoon in thick ribbons or it will just run off the top.2 cups powdered sugar, 3-5 tablespoons lemon juice
- Remove the brownies from the pan by lifting up the handles. Pour glaze over cooled brownies. Spread to the edges.
- Let the glaze set for about 10-15 minutes before cutting into 9 squares. Slice and serve! The brownies are soft when served at room temperature and become chewy when cold.
Julia Kolaszynska
I love this recipe thank you!! I used a dash of turmeric to make it yellow!
Fran G
Ok the edges dried out a little and I was so disappointed BUT when I got to the fudgy middle, it was everything I had hoped it would be. Delicious and fresh. Would recommend checking the dessert at the 20 minute mark and making sure the sides have not cooked up too much.
Lynne
Been searching for the best lemon brownie. This is it. It is incomparable!
Lia
Omg! I just made this - it’s the perfect dessert for summer!! The Fudgy texture, lemon-ey flavour - so so refreshing!! 🍋🍋🍋 this is the second time I tried your recipe, both have been perfect!! Love love your recipe!! Thanks for sharing it with us!! ❤️❤️❤️
Mary
I'm so happy you loved them! Thank you for making them 🙂
Jack
One of the best dessert recipes I have found! I made these exactly according to this recipe and they were moist, tart, sweet, and easy! I love the brownie texture, the lemon bar flavor, and the very few dishes I had to wash afterward. (The only rime consuming parts were cooling the butter and cooling the bars - I cheated and used the fridge.)
For the lemon-counters, my three, very regular, grocery store lemons gave me exactly 1/4 cub + 5 tablespoons of juice. Since the bars only called for the zest of two lemons, I mixed the zest of the third with about a tablespoon of raw sugar and sprinkled on top of the bars - really nice looking and a funky crunch. My glaze was a tad runny but the amount that set on top of the bars was perfect (and I wouldn't want to use less lemon juice - the tartness was perfect).
Anyway, I have never left a comment on a recipe before but this was just great and I highly recommend it. Yum!
Mary
So happy you loved them, thank you! 😀
Pansie Manners
I love these. Every Christmas I used to make them for my boys
Nancy
Delicious!! Mine came out a little dry. I'm not sure what I did wrong. I wonder if I should have measured my flour after it was shifted?
Mary
So happy you liked them! Yes they shouldn't be dry at all. I recommend using a scale to measure the flour - that way you get the best results every time! If you don't have a scale, fluff up your flour by mixing with a spoon and gently spoon it into a measuring cup without packing it in. Use a knife to scrape off the excess flour. A few more tips would be to not overmix when adding the flour (stop mixing as soon as no more dry streaks of flour remain, a few lumps are ok) and to not overbake. The brownies are ready when the middle is still a little wiggly and the edges are set. Hope this helps!
Donna
I made these using coconut flour and almond flour, in silicone baking cups. Sprinkled a little sugar on top before baking. 2 Die 4!! I don't share these!!
Thanks for the recipe!