Name: Easy Lemon Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups (190 g) all-purpose flour; 1½ cups granulated sugar; ½ tsp salt; 1 cup (227 g) unsalted butter, softened; 4 large eggs, room temperature; 2 Tbsp lemon zest (from 2–3 lemons); ⅓ cup fresh lemon juice; 1 tsp vanilla extract; 1 cup powdered sugar; 2–3 Tbsp fresh lemon juice; 1 Tbsp lemon zest (optional)

Why You’ll Love This Recipe

I love how these lemon brownies combine the dense, chewy texture of a brownie with the zesty brightness of lemons. They’re sweet, tart, and perfectly fudgy without being too heavy. The simple lemon glaze on top adds just the right amount of tangy finish, making every bite pop with flavor. They’re a breeze to make and ideal for spring or summer gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups (190 g) all-purpose flour
1½ cups granulated sugar
½ tsp salt
1 cup (227 g) unsalted butter, softened
4 large eggs, room temperature
2 Tbsp lemon zest (2–3 lemons)
⅓ cup fresh lemon juice
1 tsp vanilla extract
1 cup powdered sugar
2–3 Tbsp fresh lemon juice (for glaze)
1 Tbsp lemon zest (optional, for glaze)

directions

I start by preheating my oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. I also lightly grease the parchment to prevent sticking.

Next, I whisk together the flour and salt in a bowl and set it aside. In a separate large bowl, I cream the softened butter and sugar together until light and fluffy, which takes about 3–4 minutes.

I then add the eggs one at a time, mixing well after each addition. I stir in the lemon zest, lemon juice, and vanilla extract. Once everything is well incorporated, I gently fold in the flour mixture until just combined.

I spread the batter evenly into the prepared baking pan and bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. I let the brownies cool completely in the pan on a wire rack.

For the glaze, I whisk the powdered sugar with 2–3 tablespoons of fresh lemon juice and a bit of zest if I want more zing. Once the brownies are cool, I pour the glaze over the top and let it set for about 30 minutes before slicing.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 24 squares
Calories: Approximately 185 kcal per square

Variations

Sometimes I swap the lemon zest for lime or orange for a different citrus flavor. I’ve also added a handful of white chocolate chips to the batter for a sweeter twist. If I’m making these for a special occasion, I use a cookie cutter to cut them into fun shapes after glazing.

storage/reheating

I store these lemon brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen—just wrap them tightly and thaw in the fridge or at room temperature. I don’t reheat them, as they’re best served chilled or at room temp.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, but I prefer fresh lemon juice for the best flavor. Bottled juice works in a pinch.

How do I make the brownies more cakey?

I add an extra egg and reduce the butter slightly if I want a more cake-like texture.

Can I skip the glaze?

Sure! They’re still delicious without the glaze, though I find it adds the perfect tangy finish.

Can I use a hand mixer instead of a stand mixer?

Absolutely. I often use a hand mixer, and it works just as well.

What if I don’t have parchment paper?

I grease the baking pan well with butter or non-stick spray to prevent sticking.

Conclusion

These Easy Lemon Brownies are my go-to when I want something bright, tangy, and crowd-pleasing. With a simple preparation and irresistibly fresh flavor, they’re perfect for any occasion—from potlucks to everyday desserts. One bite and it’s like tasting sunshine!