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Lemon Brownies

Lemon Brownies AKA Lemon Blondies – These deliciously thick and fudgy bars are bursting with lemon flavour, and topped with a sweet and tangy glaze. A lemon lover’s dream brownie!

Lemon Brownies

Lemon Brownies

This recipe’s for you, lemon lovers!

These Lemon Brownies (AKA Lemon Blondies) are thick and fudgy, bursting with lemon flavour, and generously topped with a tangy sweet glaze.

Top these bars with a sprinkle of lemon zest or garnish with lemon slices for a perfectly presentable and refreshing dessert!

Looking for more lemon treats? Check out my Easy Lemon Tart, Lemon Cream Cheese Cookies, and my Lemon Bundt Cake.

Lemon Brownies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these bars. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Unsalted butter: Melted.
  • Granulated sugar
  • Large egg + 1 large egg yolk
  • Freshly-squeezed lemon juice: Store-bought lemon juice can be used if needed.
  • Zest of 2 lemons
  • Plain/all-purpose flour: Using only a small amount of flour is what makes for extra fudgy bars.
  • Salt

For the glaze, you’ll need:

  • Icing/powdered sugar
  • Fresh lemon juice

How to make Lemon Brownies

To make these bars, simply grab a large mixing bowl and whisk together the melted butter and sugar until combined. Add the egg, egg yolk, lemon juice, and zest, and whisk until smooth and combined.

Add the flour and salt, and fold in until completely combined.

Spread the batter evenly into an 8×8-inch square baking pan lined with parchment paper or foil and bake for 30 – 35 minutes, or until the edges are browned and the centre is no longer jiggly – just set.

Allow to cool completely in the pan on a wire rack before glazing.

TIP: To speed up the cooling time, place the pan in the freezer for 1 hour. The brownies will be completely chilled.

For the glaze, grab a small bowl and whisk together the icing sugar and lemon juice until completely smooth and combined. If the glaze is too runny, add more icing sugar.

Pour over the cooled brownies and spread out evenly. Sprinkle on some lemon zest, or top with lemon slices.

Allow the glaze to set at room temperature or in the fridge before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Lemon Brownies

Tools you’ll need

Here are a few handy tools I used to make these bars. As an Amazon Associate, I earn from qualifying purchases.

Lemon Brownies

These Lemon Brownies are:

  • deliciously thick and fudgy
  • BURSTING with lemon flavour
  • topped with a sweet and tangy lemon glaze
  • the perfect treat for lemon lovers!

How long will these brownies last? These brownies will stay fresh, stored in an airtight container, in the fridge for up to 1 week.

Can I freeze these brownies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Lemon Brownies

Try these bars next!

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Lemon Brownies

Lemon Brownies

Yield: 16 brownies
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

These deliciously thick and fudgy bars are bursting with lemon flavour, and topped with a sweet and tangy glaze. A lemon lover's dream brownie!

Ingredients

For the Brownies

  • 3/4 cup (170g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 1/4 cup (60ml) fresh lemon juice
  • Zest of 2 lemons
  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1/4 teaspoon salt

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

For the Brownies

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  2. In a large bowl, whisk together the butter and sugar until combined. Add the egg, egg yolk, lemon juice, and zest, and whisk until smooth and combined.
  3. Add the flour and salt, and whisk until completely combined.
  4. Spread the batter evenly into the prepared pan and bake for 30 - 35 minutes, or until the edges are browned and the centre is no longer jiggly - just set.
  5. Allow to cool completely in the pan on a wire rack before glazing.

For the Glaze

  1. In a small bowl, whisk together the icing sugar and lemon juice until completely smooth and combined. If the glaze is too runny, add more icing sugar.
  2. Pour over the cooled brownies and spread out evenly. Sprinkle on some lemon zest, or top with lemon slices.
  3. Allow the glaze to set at room temperature or in the fridge before slicing and serving.

Notes

Brownies can be stored in an airtight container in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 16 brownies Serving Size: 1 brownie
Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 40mgCarbohydrates: 30gFiber: 0gSugar: 20gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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