These easy Lemon Brownies, aka Lemon Blondies, are deliciously soft, thick, and fudgy with a tart, fresh lemony taste. They're quick and easy to make and so moist they melt in your mouth. Topped with a zesty glaze, they're a refreshing treat for spring, summer, and the holidays.
This recipe has been sponsored by Minerva Dairy. The recipe and all opinions are 100% my own.
I am a sucker for anything lemon-flavored! From Lemon Blueberry Pancakes to Air Fryer Salmon with Lemon Butter Sauce to Lemon Chiffon Cake, there always seems to be something lemony in my kitchen. This easy Lemon Brownies recipe is simply AH-mazing and my latest indulgence to satisfy my craving.
And oh what a treat it is! These 8x8-inch pan brownies just shout "move over chocolate" I'm here to impress! Now, I love chocolate as much as the next person but this lemon version is a refreshing change. It's going to knock your socks off.
You're probably wondering how in the world I can call this a brownie. Well, it has the same fudgy texture, they're moist, dense, and so much like brownies just without the cocoa powder. And don't get me started on the glaze! It's sweet and tart and a totally drool-worthy finishing touch.
A lot of brownie recipes use oil instead of butter, but these brownies are the perfect excuse to go all buttery. I used Minerva Dairy's unsalted butter and the result speaks for itself. Dense and rich in texture, with a remarkable depth of flavor that only butter can provide.
Frequently Asked Questions
Store them in an airtight container on the counter for 4 days and up to one week in the refrigerator.
Most definitely. However, freeze them prior to applying the glaze. They will keep about 3 months. When ready to serve, thaw in the refrigerator overnight then glaze and enjoy.
For the ideal and most refreshing flavor, I would highly recommend fresh lemons. You will get more lemon flavor as well as being able to add the zest which brings more tang to the end result. However, if you need to use jarred lemon juice, use an organic product that has a taste closer to fresh flavor. Use 2 tablespoons for every juiced lemon called for in the recipe.
- Blueberry Lemon Brownies (you know I couldn't forget that combo) - just add ¾ cup fresh blueberries
- Lemon Coconut Brownies - for a touch of tropical add ¾ cup sweetened coconut flakes
- Strawberry Lemon Brownies - add ½ cup chopped strawberries to the mix
- Chocolate lovers can still get their fix by adding ½ cup of white chocolate chips to the recipe
How to Make Lemon Blondies
Gather the few simple ingredients you will need. Flour, sugar, lemons, eggs, vanilla extract, and baking powder. Keep in mind that fresh lemons will make a big difference in the flavor of the finished blondies.
Tip: When purchasing lemons, look for bright lemons with unblemished peel and a firm, heavy feel to them. When juicing, cut into quarters and place in microwave for 30 seconds as it will help to release more juice.
- Place soft Minerva Dairy unsalted butter with sugar in a large mixing bowl.
- Cream until light and creamy. You will notice the color become a plate yellow with a slight increase in volume. It usually takes about 2 minutes.
- While continuing to mix, add eggs one at a time.
- Beat in lemon juice, lemon zest and vanilla extract.
- Mix baking powder with flour and stir into wet ingredients until just combined. If you prefer a brownie that is more cakey, add ¾ teaspoon baking powder.
- Pour into 8x8-inch baking pan that has been lined with parchment paper and sprayed with a nonstick spray. Smooth surface and bake.
- While brownies are baking, gather ingredients for lemon glaze - powdered sugar, lemon juice and lemon zest.
- Add zest and lemon juice to powdered sugar.
- Whisk until well combined.
- Once lemon brownies have cooled, lift out of baking pan and place on wire rack. You may want to place a cookie sheet underneath to catch any overflow of glaze for easier cleanup.
- Pour glaze over brownies and smooth to the edges.
- Sprinkle additional zest on top and let cool completely.
These lemon brownies are everything a brownie should be, moist, fudgy, rich, and delicious! And, believe it or not, you won't even miss the chocolate! If you are a lemon lover and into sweet and tart desserts, these beauties are for you! Perfect for spring, summer, and a bright addition to Christmas cookie tins. Enjoy!
More Lemon Recipes
Lemon Blueberry Muffins are a flavorful breakfast treat. Super moist lemon-flavored muffins filled with plump blueberries then sprinkled with a crunchy topping of sweet crumbs and pecans.
Baked Lemon Blueberry Donuts are soft, moist lemon-flavored cake donuts, filled with blueberries and baked not fried. And like this lemon brownies recipe, they're topped with an oh-so-sweet lemon glaze.
Meyer Lemon Shrub Drink Recipe from This Mama Cooks! Yep, you can make the best cocktails with fresh lemons too!
Lemon Poppy Seed Cookies are sweet and zesty cookies that bake up soft & chewy on the inside with a sweet sugary crunch on the outside.
Easy Lemon Brownies
- ½ cup Minerva Dairy unsalted butter
- ¾ -1 cup sugar (depending on your preferred sweetness level)
- 2 eggs
- 3-4 Tablespoons lemon juice (juice of 2 lemons)
- Zest of 1 whole lemon
- 2 teaspoons vanilla extract
- 1 ¼ cup flour
- ½ teaspoon baking powder *use ¾ teaspoon for more cake-like brownies - see comment in note section
- Garnish: additional lemon zest
- 1 cup confectioner's sugar
- 2 Tablespoons lemon juice (juice of 1 lemon)
- Zest of one lemon
- Preheat oven to 350 degrees. Line 8x8-inch square baking dish with parchment paper in both directions and allow it to hang over the edge. This acts like a sling and will aid in removing brownies from the dish.
- Cream butter and sugar until light and fluffy.
- Continue beating at lower speed while adding eggs, one at a time.
- Then add lemon juice, zest and vanilla extract.
- Stir in flour and baking powder until just combined.
- Pour into prepared pan and bake for 25-30 minutes.
- Remove from oven and let cool completely.
- Once cool, lift out of baking dish using the parchment paper sling. Place on wire rack.
- Mix the 3 ingredients for the glaze together until smooth.
- Pour lemon glaze over the cooled brownies then sprinkle a little more zest over the top (if desired). Let cool completely before cutting into 16 squares.