Tangy Lemon Brownies

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:

• 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.

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

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

Check out these other recipes:

Happy baking!

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