Lemon Brownies are the bright, chewy antidote to chocolate overload. Not to be confused with Lemon Squares, these have the texture and consistency of a chocolate brownie. They’re tender, dense, and just the right amount of chewy – with zero chocolate and a whole lot of lemony punch. These brownies...
Ingredients
Brownies
granulated sugar1 1/2cup
lemons zested & juiced3
butter, melted1/2cup
vanilla extract1tsp
lemon extract1tsp
large eggs2
kosher salt1/2tsp
baking powder1/2tsp
all-purpose flour2cups
Lemon Glaze
powdered sugar1cup
milk1tbsp- lemon extract1/2tsp
Nutrition (per serving)
Calories
192.7kcal (9.64%)
Protein
1.9g (3.78%)
Carbs
26.7g (9.69%)
Sugars
20.3g (40.56%)
Healthy Fat
2.8g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
How to make Lemon Brownies
Prepare the Brownies
- Step 1
Preheat oven to 350°F and line a 9x9 square baking pan with parchment paper.
- Step 2
Add sugar to a mixing bowl and add zest, rubbing it between your fingers to release the oils.
- Step 3
Add melted butter and whisk to combine.
- Step 4
Add vanilla extract, lemon extract, and eggs, and whisk until glossy.
- Step 5
Slowly add in flour, salt, and baking powder, and mix until combined thoroughly. Do not overmix.
- Step 6
Pour the batter into the prepared pan and bake for 25-30 minutes, until golden and a toothpick inserted into the middle comes out clean. Cool completely.
Prepare the Lemon Glaze
- Step 1
Whisk powdered sugar, milk, and lemon extract together until smooth.
- Step 2
Adjust consistency by adding more sugar if too thin or more milk if too thick, 1 tsp at a time.
- Step 3
Pour glaze over the cooled brownies. Use an offset spatula to spread the glaze evenly to the edges.
- Step 4
Allow the glaze to set before cutting into squares.
Nutrition (per serving)
Nutrition (per serving)
Calories
192.7kcal (9.64%)
Protein
1.9g (3.78%)
Carbs
26.7g (9.69%)
Sugars
20.3g (40.56%)
Healthy Fat
2.8g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a metal pan for even cooking as it heats up faster than glass.
Rub the lemon zest with sugar to release the oils for a stronger citrus flavor.
Plant-based butter and almond milk can be used as substitutes for dairy ingredients without affecting the results.
Garnish with edible flowers for a bakery-worthy presentation.
Do not overmix the batter to maintain the dense and fudgy texture.
FAQS
Can I use gluten-free flour?
Yes, gluten-free flour can be used as a substitute for all-purpose flour.
Can I use plant-based butter and milk?
Yes, plant-based butter and almond milk work well as substitutes for dairy ingredients.
What type of pan is best for baking these brownies?
A metal pan is recommended as it heats up faster and cooks more evenly than glass.
Can I skip the glaze?
Yes, the glaze is optional, but it adds a glossy finish and enhances the lemon flavor.
How do I store these brownies?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Loading reviews...
Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia