Lemon Brownies

These Lemon Brownies are lemony, lemony, lemony. Topped with a lemon glaze and bursting with lemon flavor.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 9 servings


  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup 1 stick unsalted butter softened
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice

Tart Lemon Glaze:

  • 1 rounded cup powdered sugar
  • 3 tablespoons lemon juice
  • 3 teaspoons lemon zest


  1. Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with cooking spray and set aside.
  2. Zest and juice 2-3 large lemons depending on what size they are; set aside.
  3. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
  4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
  5. Pour into baking dish and bake for 20-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake or the bars will be dry.
  6. When brownies have cooled completely, make the glaze. Sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. You can add more powdered sugar or lemon juice here depending on the consistency you like. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. I sped up this process by throwing them in the fridge. Spread the remaining glaze over the bars, and let it set. Once again you can speed this up by placing them in the fridge. Cut into bars, and serve. Makes about 24 small brownies.

Recipe Notes

slightly adapted from Rita May Recipes ;