• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flouring Kitchen
  • Valentine's Day
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Valentine's Day
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Valentine's Day
    • Recipes
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Flouring Kitchen » Cookies and Bars

    Tangy Lemon Brownies

    Published: Aug 14, 2022 · Modified: Nov 6, 2022 by Mary · This post may contain affiliate links · 11 Comments

    1.6K shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    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! 

    Sliced lemon brownies with slices of lemons

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    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:
    • Why you will LOVE this recipe:
    • That lemon flavor
    • That fudgy texture
    • Tips for success
    • Flavor variations
    • Make ahead
    • Storage
    • Key ingredients
    • Step by step
    • How to make the glaze
    • FAQ
    • Check out these other recipes:
    • 📖 Recipe
    • 💬 Comments

    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.

    Sliced lemon brownie with sugar glaze

    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

    1. Room temperature ingredients create all the difference. It helps create an evenly mixed batter.
    2. 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.
    3. 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.
    4. 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
    Lemon brownie with glaze texture

    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).

    lining square pan with parchment paper

    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.

    whisking eggs into sugar

    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.

    prepared lemon brownie batter

    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.

    spreading glaze on top of lemon brownies

    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

    I like cakey brownies. How do I make these cakey?

    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.

    Is it correct to add baking powder to a fudgy brownie?

    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.

    Can I make these gluten free?

    Yes, replace the flour with 1:1 gluten free flour.

    Can I add chocolate to these brownies?

    I recommend adding white chocolate (chopped or chips). White chocolate and lemon is a match made in heaven!

    Check out these other recipes:

    • Lemonade Bundt Cake
    • Lemon Butter Cake
    • Lemon Victoria Sponge with Lemon Curd
    • Lemon White Chocolate Cookies

    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

    Sliced lemon brownies with slices of lemons

    Tangy Lemon Brownies

    Mary
    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. *for best results use a scale to measure the flour*
    4.91 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Baking, Brunch, Dessert
    Cuisine American
    Servings 9 people

    Equipment

    • 8 inch or 9 inch square baking pan
    • parchment paper

    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.

    Notes

    Store the brownies in the refrigerator. You can eat them at room temperature or cold. They hold their shape a lot better when cold. The brownies will keep well refrigerated in an airtight container for up to three days. You can freeze them for up to 2 months.
    Tried this recipe?Let us know how it was!
    « Honey Cake Medovik
    Lemon Tiramisu with Lemon Curd »

    Reader Interactions

    Comments

    1. Julia Kolaszynska

      September 14, 2022 at 10:15 pm

      5 stars
      I love this recipe thank you!! I used a dash of turmeric to make it yellow!

      Reply
    2. Fran G

      September 10, 2022 at 2:09 pm

      4 stars
      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.

      Reply
    3. Lynne

      September 04, 2022 at 3:45 pm

      5 stars
      Been searching for the best lemon brownie. This is it. It is incomparable!

      Reply
    4. Lia

      August 26, 2022 at 12:38 pm

      5 stars
      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!! ❤️❤️❤️

      Reply
      • Mary

        August 29, 2022 at 1:03 pm

        I'm so happy you loved them! Thank you for making them 🙂

        Reply
    5. Jack

      August 20, 2022 at 4:57 am

      5 stars
      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!

      Reply
      • Mary

        August 22, 2022 at 8:12 pm

        So happy you loved them, thank you! 😀

        Reply
    6. Pansie Manners

      August 18, 2022 at 5:45 am

      I love these. Every Christmas I used to make them for my boys

      Reply
    7. Nancy

      August 17, 2022 at 11:24 pm

      5 stars
      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?

      Reply
      • Mary

        August 18, 2022 at 1:50 pm

        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!

        Reply
      • Donna

        September 20, 2022 at 11:42 pm

        5 stars
        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!

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl holding whisk

    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

    More about me →

    Valentine Recipes

    • Red Velvet Bundt Cake with Cream Cheese Swirl
    • Strawberry Crunch Cheesecake
    • Red Velvet Mini Conversation Heart Cakes
    • Strawberry donuts
    • Strawberry Galette
    • Strawberry Butter Cake

    Popular Recipes

    • Chocolate Covered Pickles
    • Chai Cake with Spiced Apple Filling
    • Easy French Almond Croissants
    • Gingerbread Cupcakes
    • Soft Gingerbread Cookies
    • The Best Black Velvet Cake

    Web Stories

    Footer

    Info

    • Recipe Archive
    • About
    • Contact
    • Work with me
    • Privacy Policy

    Newsletter

    Subscribe to get recipes and baking tips right to your inbox:

    You can unsubscribe anytime.

    Yaaaay!

    You have successfully joined our subscriber list.

    .

    More

    • Essential kitchen gift guide
    • Free fall recipe ebook
    • Free holiday recipe ebook

    As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to support this blog so I can keep creating free recipes for you to enjoy.

    Copyright © 2022 Flouring Kitchen