Name: Easy Lemon Brownies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 2 tablespoons lemon zest (about 2 lemons); 2 tablespoons fresh lemon juice; 1/2 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1/2 teaspoon lemon zest

Why You’ll Love This Recipe

I love this recipe because it’s quick, simple, and always delivers big flavor. It’s perfect when I want a dessert that feels light but still rich and satisfying. The texture is dense and moist, the lemon flavor is bold but not overwhelming, and that glaze on top makes everything better. I can serve these at brunches, spring gatherings, or just keep them in the fridge for a refreshing afternoon treat.

Ingredients

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

All-purpose flour
Granulated sugar
Unsalted butter
Eggs
Fresh lemon juice
Lemon zest
Salt
Powdered sugar (for the glaze)
More lemon juice (for the glaze)

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
I melt the butter, then mix it with sugar in a bowl until smooth.
I whisk in the eggs, lemon juice, and lemon zest until everything is well combined.
I stir in the flour and salt until the batter is smooth and thick.
I pour the batter into the prepared pan and smooth out the top.
I bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean but with a few moist crumbs.
While the brownies cool, I whisk together powdered sugar and fresh lemon juice to make the glaze.
Once the brownies are mostly cooled, I pour the glaze over the top and spread it evenly. I let it set before slicing.

Servings and timing

This recipe makes 9 large or 16 small squares. Prep time is about 10 minutes, baking takes 22–25 minutes, and I usually allow another 20–30 minutes for cooling and glazing.

Variations

Sometimes I add a bit of vanilla extract to the batter for warmth, or I fold in white chocolate chips for a sweet surprise. I’ve also made a blueberry version by gently folding fresh or frozen blueberries into the batter. For a tangier glaze, I reduce the sugar and increase the lemon juice just slightly.

Storage/reheating

I store lemon brownies in an airtight container in the fridge for up to 5 days. They taste even better the next day after the glaze soaks in. I don’t reheat them—they’re best served chilled or at room temperature.

FAQs

Can I use bottled lemon juice?

I’ve used bottled juice in a pinch, but fresh lemon juice and zest give the best flavor. It really makes a difference in how bright the brownies taste.

Why are my lemon brownies dry?

If they’re dry, they’ve likely been overbaked. I check them early and remove them once the center is set but still soft. They’ll continue to firm up as they cool.

Can I double the recipe?

Yes, I double it and bake in a 9×13-inch pan. I usually add 5–10 minutes to the baking time and check for doneness with a toothpick.

Can I freeze lemon brownies?

Yes, I freeze them (unglazed or glazed) in an airtight container. I separate layers with parchment paper and thaw in the fridge before serving.

Is the texture supposed to be fudgy?

Yes, these are meant to be lemon brownies, so they’re more dense and fudgy than a lemon cake. If they’re too cakey, I may have overmixed or added too much flour.

Conclusion

Easy Lemon Brownies are one of those desserts I come back to again and again. They’re simple to make, bursting with citrus flavor, and have that perfect dense, chewy texture that sets them apart. Whether I’m looking for a sunny treat in spring or a refreshing bite year-round, these lemon brownies always hit the spot.