Oh, friend, let me tell you about these Lemon Brownies. It all started one dreary afternoon. The kids were bouncing off the walls, I was craving something bright and cheerful, and staring into the pantry, I saw a bag of flour and a mountain of lemons. Lemon Brownies, I thought! Why not? I envisioned sunshine in every bite, a little taste of summer to chase away the gloom. My first attempt? Let’s just say it was more like a lemon brick – dense, oddly textured, and not the Fudgy Lemon Brownies I had dreamed of. But I was determined.

After a few tweaks, a little more lemon zest here, a touch less baking time there, I finally landed on perfection. These Lemon Brownies are now a family staple. They’re quick enough to whip up on a weeknight, special enough for a weekend treat, and they always bring a smile to everyone’s face. Honestly, with a little planning, it’s possible to fit this into even the craziest schedules. I actually perfected the recipe when I was testing a Tropical Lemonade Mocktail Recipe. You should give it a try if you like lemonade. Come on, let’s make some Lemon Brownies!

Ingredients for Lemon Brownies

Here’s what you’ll need to whip up a batch of these delightful treats:

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tablespoon lemon zest (from about 2 large lemons)
½ cup fresh lemon juice (from about 2-3 large lemons)
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup white chocolate chips (optional, but highly recommended for White Chocolate Lemon Brownies!)
Powdered sugar, for dusting (optional)

Ingredient Insights

Now, let’s talk ingredients for the Lemon Brownies. I always use unsalted butter because it gives me more control over the overall saltiness of the Lemon Brownies. You can find good quality butter at pretty much any grocery store. My mom, she always said the secret to any lemon dessert is to use the zest – it’s where all the intense lemon flavor is hiding! Here’s a Lemon Brownies trick I learned from her: zest the lemon before you juice it. It’s so much easier that way!

For a shortcut, you can buy pre-squeezed lemon juice, but honestly, fresh is best when it comes to these Lemon Brownies. The bottled stuff just doesn’t have the same bright, zesty flavor. A little tip to save money on ingredients is buying lemons when they are in season, that way you can get them for the best price. I always store my leftover lemons in a sealed container in the fridge; they last much longer. And speaking of cost-saving, If you decide to make a similar recipe like the ones in this Greek Lemon Potatoes recipe, you can buy lemons in bulk to save some money!

How to Make Lemon Brownies – Step-by-Step

Follow these simple steps to create your own batch of sunshine-filled Lemon Brownies:

Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I know, I know, greasing and flouring seems like a pain, but trust me, it’ll save you so much frustration when you’re trying to get those Lemon Brownies out of the pan later. Consider using parchment paper for easy removal.
In a large bowl, cream together the softened butter and sugar until light and fluffy. I like to use an electric mixer for this, but you can totally do it by hand if you’re feeling ambitious! Make sure your butter is properly softened to avoid lumps.
Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract. Don’t worry if the mixture looks a little curdled at this point. It’ll all come together in the end. I learned the hard way with Lemon Brownies that adding the liquid ingredients slowly helps prevent the batter from separating. Adding the lemon juice gradually helps.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, which will help the Lemon Brownies rise properly. This also prevents clumps of baking powder in your brownies.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough Lemon Brownies. I usually stop mixing when there are still a few streaks of flour visible. Overmixing develops the gluten in the flour, leading to a chewier, less tender brownie.
Stir in the white chocolate chips, if using. I love the little bursts of sweetness that the white chocolate chips add to these Lemon Brownies, but they’re totally optional. You could also use chopped nuts, dried cranberries, or even a swirl of raspberry jam. Consider toasting the nuts for added flavor and crunch.
Pour the batter into the prepared baking pan and spread evenly. In my kitchen, these Lemon Brownies usually take about 25-30 minutes to bake. Use an offset spatula for a smooth, even surface.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. Your Lemon Brownies should smell like a citrus dream and the edges should be lightly golden brown. Keep a close eye on them to prevent overbaking.
Let the Lemon Brownies cool completely in the pan before cutting into squares. This is the hardest part, I know! But if you try to cut them while they’re still warm, they’ll just fall apart. While the Lemon Brownies are cooking, I like to make myself a cup of tea and catch up on my favorite book. Or, if I’m feeling productive, I might start prepping dinner. You can also add a lemon glaze on top by mixing lemon juice and confectioners sugar. A warm knife can help make clean cuts.

Serving Suggestions

My family loves our Lemon Brownies when I serve them with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect combination of tart and sweet, creamy and fudgy. This Lemon Brownies is perfect for potlucks, picnics, or just a simple afternoon treat. I’ve even made them for birthday parties, and they’re always a hit!

For presentation, I like to dust the Lemon Brownies with powdered sugar before cutting them into squares. It just adds a little touch of elegance. If you have extra Lemon Brownies, you can store them in an airtight container at room temperature for up to three days. They’re also delicious cold, straight from the fridge!

One time, I made a batch of these Lemon Brownies for a summer barbecue, and everyone raved about them. My friends always ask for this Lemon Brownies recipe whenever I make them. I also like to make Citrus Brownies bars around the holidays and decorate them with festive sprinkles. They are a perfect refreshing treat for the season. Consider pairing them with a light, fruity wine for an elegant dessert.

Frequently Asked Questions (FAQs)

Can I use a different type of flour for these Lemon Brownies?
- You know what I do when I’m out of all-purpose flour? I’ve successfully used gluten-free all-purpose flour blends in this recipe with great results. Just be sure to follow the package directions for the gluten-free flour. A blend of rice flour, tapioca starch, and potato starch often works well.
Can I freeze these Lemon Brownies?
- Absolutely! These Lemon Brownies freeze beautifully. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to two months. Just thaw them at room temperature before serving. To prevent freezer burn, ensure they are well-sealed.
My Lemon Brownies are too dry. What did I do wrong?
- Oh, we’ve all been there! Most likely, you overbaked them. Next time, try baking them for a few minutes less. Also, make sure you’re not overmixing the batter, as this can also lead to dry Lemon Brownies. Another option is to add a glaze. Using an oven thermometer can help ensure accurate baking temperatures.
My Lemon Brownies are too Fudgy Lemon Brownies. How can I make them more cake-like?
- If you prefer a cake-like texture, you can add an extra egg to the batter. This will make the Lemon Brownies lighter and fluffier. Alternatively, you can reduce the amount of butter slightly.
Can I add other flavors to these Lemon Brownies?
- Definitely! These Lemon Brownies are a blank canvas for all sorts of flavors. I’ve added raspberries, blueberries, coconut, and even a swirl of Nutella with delicious results. A hint of almond extract can also complement the lemon flavor.
My lemon zest is clumping together. How can I prevent this?
- I always toss the lemon zest with a tablespoon of sugar before adding it to the batter. This helps to prevent it from clumping together and ensures that it’s evenly distributed throughout the Lemon Brownies. This also releases the essential oils in the zest, enhancing the lemon flavor.
Can I make these Lemon Brownies in a smaller pan?
- Yes, you can! Just reduce the baking time accordingly. If you’re using an 8×8 inch pan, you’ll probably need to bake them for about 20-25 minutes. Keep a close eye on them to prevent overbaking, as smaller pans can cause them to cook faster.

Final Thoughts on Lemon Brownies

These Lemon Brownies are more than just a recipe to me; they’re a little piece of sunshine on a plate. They remind me of happy afternoons spent baking with my family and the simple joy of sharing something delicious with the people I love. I hope they bring as much joy to your kitchen as they have to mine.

My Lemon Brownies Pro Tips:

Don’t overbake! A slightly underbaked Lemon Brownies is always better than a dry, overbaked one.
Use fresh lemon juice and zest for the best flavor. Trust me, it makes all the difference.
Let the Lemon Brownies cool completely before cutting them. Patience is a virtue when it comes to baking.

As for variations, I’ve tried adding a cream cheese swirl to the top for extra richness, and the kids absolutely loved it. Sometimes I’ll sprinkle a little sea salt on top for a sweet and salty twist. And during the holidays, I like to dip them in melted chocolate and decorate them with festive sprinkles. The kids have made Lemon Bars before so they love to give me ideas.

My son loves the classic Lemon Brownies with white chocolate chips, while my daughter prefers them with a swirl of raspberry jam. Get creative and find your perfect combination!

So, go ahead, give these Lemon Brownies a try. Don’t be afraid to experiment and make them your own. I hope your Lemon Brownies turn out perfectly, filling your kitchen with the sweet, citrusy aroma of homemade goodness. Happy baking!

Lemon Brownies

Print Recipe

These lemon brownies are a delightful twist on a classic dessert, offering a bright and tangy flavor. They’re incredibly moist, chewy, and bursting with fresh lemon zest.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 9 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/4 cup lemon juice, freshly squeezed
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and lightly flour an 8×8 inch baking pan.
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Let the brownies cool completely in the pan before cutting into squares.
Dust with powdered sugar, if desired, before serving.

Notes

For a more intense lemon flavor, add a teaspoon of lemon extract to the batter. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.