Best Lemon Brownies Recipe | Chewy Tangy Bars + Glaze How-To

There’s something irresistible about a dessert that’s both sunny and comforting—and these Lemon Brownies deliver exactly that. Imagine the tenderness of a brownie with the bright, fresh zing of lemons, finished with a glossy, tangy glaze that melts into every bite. They’re simple enough for a weekday treat, yet special enough to serve at a brunch, a baby shower, or anytime you want a little edible sunshine.

In this friendly guide, I’ll walk you through the whole process—from choosing your lemons and lining the pan to whisking, baking, cooling, and glazing. You can expect a dense, fudgy texture (think blondie, not cake), a bold lemon aroma, and a balanced sweetness that keeps you reaching for just one more square. If you love lemon bars but crave something a bit more substantial and brownie-like, this recipe is for you.

Why This Lemon Brownies Recipe Will Win You Over

Lemon brownies are the best of both worlds: rich and tender like classic brownies, yet bright and lively with citrus. The batter mixes up easily with pantry staples, and the lemon glaze brings a glossy finish that sets beautifully. They slice cleanly, pack well for sharing, and taste even better the next day as the flavors meld. Plus, the recipe is flexible—add white chocolate chips for extra richness, or keep it classic and let the lemons shine.

What You’ll Need: Ingredients for Lemony Brownies

• Unsalted butter (1/2 cup or 113 g), melted and slightly cooled: Adds richness and that classic brownie tenderness.
• Granulated sugar (1 cup or 200 g): Sweetens and helps create a soft, fudgy crumb.
• Light brown sugar (1/4 cup or 50 g): Adds a hint of caramel depth and moisture.
• Large eggs (2), at room temperature: Provide structure and help bind the batter for a dense, chewy texture.
• Fresh lemon zest (2 tablespoons, from about 2 lemons): Packs concentrated citrus oils that give the brownies their bold lemon flavor.
• Fresh lemon juice (3 tablespoons or 45 ml): Brightens the flavor with a clean, tart note.
• Pure vanilla extract (1 teaspoon): Rounds out the lemon with cozy sweetness.
• Sour cream or Greek yogurt (2 tablespoons or 30 g, optional): Adds extra moisture and a subtle tang; helps keep the brownies soft.
• All-purpose flour (1 1/4 cups or 150 g): Forms the structure while keeping the crumb tender; measure carefully to avoid dryness.
• Baking powder (1/2 teaspoon): Gives a slight lift without turning the brownies cakey.
• Fine sea salt (1/2 teaspoon): Balances sweetness and sharpens the lemon flavor.
• White chocolate chips (1/2 cup or 85 g, optional): For creamy bursts of sweetness that complement the lemon.

For the Lemon Glaze

• Powdered sugar (1 1/4 cups or 150 g): The base for a smooth, glossy glaze.
• Fresh lemon juice (2–3 tablespoons): Thins the glaze and infuses it with bright, tart flavor.
• Fresh lemon zest (1 teaspoon): Speckles the glaze and amps up the citrus aroma.
• Pinch of fine salt: Keeps the glaze from tasting overly sweet.
• Milk or cream (1–2 teaspoons, optional): For a silkier, creamier finish if you prefer.

How to Make Them: A Step-by-Step Walkthrough

1. Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang on two sides to create a sling. Lightly grease the exposed sides for easy release.
2. Melt the butter in a small saucepan or microwave-safe bowl, then let it cool for 5 minutes. You want it warm, not hot, to avoid scrambling the eggs.
3. In a medium mixing bowl, whisk together the granulated sugar and light brown sugar. Pour in the melted butter and whisk until the mixture looks thick and glossy, about 30 seconds.
4. Add the eggs one at a time, whisking well after each addition. The batter should become smooth and slightly lighter in color.
5. Whisk in the lemon zest, lemon juice, vanilla extract, and sour cream or Greek yogurt (if using). The mixture may look slightly creamy—this is perfect.
6. In a separate bowl, whisk the flour with the baking powder and salt. Add this dry mixture to the wet ingredients and fold gently with a spatula until just combined. Stop mixing as soon as no dry streaks remain to keep the brownies tender.
7. If using white chocolate chips, fold them in now. The batter will be thick and fragrant with lemon.
8. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan lightly on the counter to release any large air bubbles.
9. Bake for 20–23 minutes, or until the top looks set and slightly glossy and the edges are just turning golden. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
10. Place the pan on a wire rack and let the brownies cool completely, about 30–45 minutes. Cooling helps the crumb set, making slicing cleaner.
11. While they cool, make the glaze: In a small bowl, whisk the powdered sugar and lemon zest. Add lemon juice 1 tablespoon at a time until you reach a thick, pourable consistency. Add a pinch of salt. If you prefer a creamier glaze, whisk in a teaspoon or two of milk or cream.
12. Pour the glaze over the cooled brownies and spread it to the edges. Let it sit for 15–20 minutes to set into a soft, glossy layer.
13. Use the parchment sling to lift the slab from the pan. For clean cuts, use a sharp knife warmed under hot water and wiped dry between slices. Cut into 16 squares.
14. Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The flavor deepens by day two.

Prep, Bake, and Enjoy: Timing You Can Count On

Here’s a simple timeline so you know exactly when your lemon brownies will be ready:

• Prep time: 15 minutes
• Bake time: 20–23 minutes
• Cooling time: 30–45 minutes
• Glazing + setting: 5 minutes to glaze, 15–20 minutes to set
• Total: About 1 hour 20 minutes from start to first bite
• Yield: 16 small squares, or 9 generous pieces

If you need to work ahead, bake the brownies a day in advance, cool completely, and glaze shortly before serving. For parties, you can also freeze the unglazed brownies (well wrapped) for up to 2 months; thaw at room temperature and glaze fresh.

Pro Tips for Lemon Brownie Success

• Use room-temperature eggs: Cold eggs can make the batter look curdled when mixed with lemon juice. Room-temperature eggs incorporate more smoothly, keeping the texture plush.
• Zest first, then juice: It’s much easier to zest whole lemons than squeezed halves. A fine Microplane-style zester captures flavorful oils without the bitter pith.
• Measure flour carefully: Too much flour leads to dryness. Spoon flour into the cup and level it off, or better yet, weigh it (150 g for this recipe).
• Don’t overmix: Once the flour goes in, fold gently. Overmixing develops gluten and can make the brownies tough.
• Watch the bake time: Pull them when the center is just set and a toothpick shows moist crumbs. The brownies will continue to set as they cool.
• Adjust the glaze to taste: For punchier tartness, add a splash more lemon juice. For a thicker, sweeter finish, add more powdered sugar.
• Choose the right pan: An 8-inch square pan makes thicker, fudgier brownies. A 9-inch pan yields thinner bars; check for doneness a few minutes earlier.
• Enhance the lemon: If you’re a serious lemon lover, add an extra teaspoon of zest to the batter or a tiny pinch of citric acid to the glaze.

Missteps to Watch For (and How to Avoid Them)

• Using bottled lemon juice: Fresh juice and zest are non-negotiable for bright flavor. Bottled juice can taste flat or bitter.
• Overbaking: Dark or dry edges mean the brownies have gone too far. Remove them as soon as the top is set and the center still has a touch of softness.
• Skipping the parchment sling: Without it, removing the slab cleanly is tricky. Parchment ensures neat edges and easy slicing.
• Cutting before cooling: Warm brownies are delicate and can crumble. Give them time to set for crisp, clean squares.
• Glazing while hot: The glaze will soak in or slide off if the brownies are warm. Wait until they’re fully cooled.
• Packing in flour: Scooping straight from the bag compresses flour. Spoon-and-level or weigh to keep the crumb tender.
• Inaccurate oven temperature: Ovens run hot or cool. An inexpensive oven thermometer helps you bake with confidence.

Nutrition at a Glance

Approximate values per serving (1 of 16 squares), including glaze. Values will vary with ingredient brands and options.

• Calories: ~220
• Protein: ~2.5 g
• Total Carbohydrates: ~33 g
• Total Sugars: ~24 g
• Total Fat: ~8 g
• Saturated Fat: ~5 g
• Fiber: ~0.4 g
• Sodium: ~120 mg

Note: Adding white chocolate chips will increase sugar and fat slightly, while omitting the glaze will reduce both.

Your Questions, Answered

Can I double this recipe?

Yes. Bake in a 9×13-inch (23×33 cm) pan for about 23–27 minutes, checking a bit early. The edges should be lightly golden and a toothpick should show moist crumbs.

Do I have to use the glaze?

No. The brownies taste great unglazed or with a light dusting of powdered sugar. That said, the glaze adds a welcome lemony pop and helps lock in moisture.

Can I add mix-ins like berries or poppy seeds?

Absolutely. Fold in 1–2 teaspoons poppy seeds for texture, or gently stir in up to 1/2 cup of fresh blueberries tossed with a teaspoon of flour (to reduce sinking). Bake time may increase by a minute or two.

A Warm Send-Off

There’s a quiet joy in pulling a pan of lemon brownies from the oven—the kitchen fills with citrusy perfume, the glaze goes on like sunshine, and before you know it, everyone’s gathered around for a taste. These bars are simple to make, reliably delicious, and wonderfully shareable. Whether you keep them classic or add your own twist, they’re the kind of treat that brightens a day and brings people together. I hope you love them as much as I do, and that they become a go-to recipe you return to whenever you want a little lift in dessert form.