Lemon Brownies
Thick, chewy & fudgy brownie-like bars that taste of lemon bliss. These lemon brownies can be topped with a lemon glaze, cream cheese buttercream but are perfectly delicious on their own.
The best lemon brownies!
Melted butter and a balanced ratio of butter/flour/egg give these a chewy, fudgy texture that is brownie-like. Fresh lemon zest and lemon extract give them the flavor of lemon bliss. These lemon brownies can be topped with a lemon glaze, cream cheese buttercream but are perfectly delicious on their own.Made in one bowl, with just a whisk.
These can also be made with limes =)
ok sam, but what are “lemon brownies”
Think of a brownie or a blondie, but make it pure lemon.
Truthfully, lemon brownies are not a brownie at all. In my book, brownies must have cocoa and probably dark chocolate too. These have neither. However…
You know how a blondie is a brownie minus the cocoa? These bars are blondies, minus the brown sugar… and brownies, minus the cocoa.
Basically, a lemon brownie is kind of like a lemon bar made with the same proportions as a blondie or brownie but instead of a chocolate/butterscotch or caramel flavor, they are lovely, lovely LEMON.
The earliest version of these I’ve found is from Rita in 2011; ten years later they exploded online and a ton of recipes appeared last year. Most are a cakey-like bar and use fresh lemon juice. For mine, I wanted a dense chewy bar – much like a brownie, but with a punch of lemon flavor.
Recipe Ingredients
Lemon or Lime Zest: This is going to bring in all of the lemony sweetness. Freshly grated lemon zest rubbed into the sugar will really bring out the lemon oils.
Granulated sugar: Fine granulated is best, it’ll melt into the butter so you get the perfect chewy texture.
Butter: Unsalted, so you may control the amount of salt going into the recipe. No need to soften, we’ll melt it.
Eggs: Large. This recipe can’t be made eggless.
Vanilla & Salt: Pure vanilla extract (not imitation) and fine sea salt. If using table salt, cut in half.
Lemon Extract: Without this key ingredient, the lemon brownies will only taste faintly of lemon. Don’t skip it!
Flour: All-purpose. A gluten-free 1-to-1 substitute could make these flourless.
How to make this lemon brownie recipe
The same way you make blondies! In fact this recipe was designed from the template of a basic blondie recipe but without the brown sugar and with a hefty dose of lovely lemon.
We’ll start by zesting the lemons straight into the sugar, then rubbing them together between our fingers. This helps release the sweet oils from the zest.
On top of that add the butter:
And then set it in the microwave to melt the butter, about 2 minutes should get it mostly melted. Add the salt, lemon extract and vanilla.
This whisking step is very important: you want the sugar butter mix to be shiny and cohesive. Give it a good two minutes.
Then add the eggs, one by one, and whisk very well. Until it’s light, airy and smooth.
Measure the flour, either by scale or by cup. If by cup, sprinkle it into the cup and level it. Too much flour will make for dense, dry brownies. We definitely don’t want that.
Once the flour is in you just need a quick stir. Don’t overdo the mixing at this point.
To cover the pan, I usually cut a cookie sized sheet of parchment paper in half and then line them criss-crossed so that all sides of the pan are covered.
Once the batter is in, smooth it out into an even layer. Tap the pan onto the counter to release any bubbles.
The brownies are done baking when the top center puffs up – it’s the last part to bake. If you did a good job whisking the butter/sugar, you’ll see a lovely shiny top on the brownies (like a regular chocolate brownie!)
FAQ on this lemon brownie recipe
There’s no leavening in this lemon brownie recipe, why?
I never, ever use leavening in my brownies or blondies. The ideal is a fudgy bar, we don’t need them to rise.
How do I make these taste really “Lemony”
We can’t use any of the lemon juice in the lemon brownie batter because it will make the brownies soft rather than fudgy. But you can up the amount of lemon extract to the full tsp.
What are my options for toppings for lemon brownies?
Here I used a glaze, because that’s what I’ve seen other lemon brownie recipes with but also mostly because when I polled people on my IG the overwhelming majority preferred it to a buttercream.
However….
You could do a cream cheese buttercream (my initial desire for these) or even a meringue.
Can I double this recipe?
Yes, bake in a 13×9” cake sheet pan. Increase baking time as needed. You’ll know the bars are done when the middle has fallen after it puffs up.
How can I store these? And how far ahead can I make the lemon brownies?
Store in an airtight container. I think a day ahead is fine. If you are going to glaze them early, cover loosely with plastic wrap otherwise the glaze can melt off.
Lemon Brownies
Ingredients
- 300g or 1 ½ cups granulated sugar
- Zest of three lemons
- 1 tsp fine sea salt
- 2 tsps pure vanilla extract
- 1 tsp lemon extract
- 170 g or ¾ cups butter unsalted and melted
- 2 eggs
- 240 g or 2 cups all purpose flour if using cups, shake the flour over the measuring cup then level so as not to pack in the flour
Lemon Glaze (Option 1)
- 1 ½ cups powdered sugar organic is preferred
- 1-3 tablespoons freshly squeezed lemon juice
- Pinch fine sea salt
- 1 tsp pure vanilla extract
Cream Cheese Buttercream (Option 2)
- ½ cup or 113g package cream cheese
- 113 g or 1/2 cup butter unsalted and softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- Zest of lemon to top
Lemon Penuche Frosting (Option 3):
- 57g or ¼ cup unsalted butter (salted is ok too - slightly reduce the salted added)
- 65g or ⅓ cup fine granulated sugar
- ¼ tsp fine sea salt
- 60g or ¼ cup freshly squeezed lemon juice
- 190g or 1 ½ cup powdered sugar, sifted (preferably made with tapioca starch)
- 1 teaspoon pure vanilla extract or vanilla paste
Method
- Preheat the oven to 350 F and line a greased 8 or 9” square pan with parchment paper.
- In a bowl, zest the lemons over the sugar. Rub between your fingers to release the oils. Add the butter and heat the bowl for about a minute, until the butter is melted. Whisk for a full two minutes, it should become cohesive and shiny.
- Add the vanilla, salt, and extract. Whisk well. Add the eggs, whisk vigorously until thick and shiny.
- Fold in the flour. Spread into prepared pan and bake for about 30 minutes, until the top is golden and middle has puffed up and fallen back down.
- For the glaze: whisk all ingredients together adding lemon juice as needed until you get your desired consistency (less juice for a thicker glaze, more for a thin, runny type). Spread over cooled brownies. Zest a lemon over the glaze, if you like.
- For the buttercream: Beat together the butter and cream cheese until there’s no lumps. Add vanilla and sea salt and beat to combine. Add the powdered sugar (sift it if lumpy) and beat to combine. Spread over cooled brownies.
- For the lemon penuche frosting: Set the butter in a small pot over medium heat. Once it starts to melt add the sugar and salt. Stir, as the butter fully melts. Once the mix starts to bubble, let it boil for 3 minutes then add the lemon juice and stir to combine. Again wait for it to bubble, and let it boil for another 2-3 minutes. Remove from the heat and add the powdered sugar and vanilla. Whisk until smooth. Pour the penuche frosting over the cooled brownies and leave to set. It will take at least an hour but the setting process can be sped up if chilled.
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Thank you for this recipe! It was absolutely OUTSTANDING. Everything I want in a dessert. It was delish straight out of the oven, room temperature AND fridge cold, and I can see that it would also be phenomenal warmed with a scoop of ice cream and double cream. I was out of vanilla and didn’t have lemon extract, and I thought it would be a little lacking in flavour because of this, but nothing doing – absolutely amazing. I added a little extra zest, some lemon juice, and a big tablespoon of poppyseeds. GET THIS OUT OF MY HOUSE, IT’S TOO GOOD
Sam, your recipes are my bible. Made this one on the weekend with the glaze and WOW – just DELICIOUS. lemony, tart, soft and delicious with a cup of tea- you never fail me, thank you for these wonderful recipes as always!!!!
Delicious! These brownies are like a sugar cookie bar with a bit more chew. They’re delightful on their own! I did make a bit of lemon glaze as well and it was a yummy addition. Thanks for the recipe!
Thank you so much Ana! Loved your photos of them 😀
All the chewy goodness of a brownie with the most delicious sharp, fresh citrus. I make these all the time and they always go SO quick.
Hi, amateur baker here. I’m planning to do this recipe. Can i use lemon extract instead of lemon juice? if so what’s the measurement? thank you.
For the batter or the glaze? The brownie batter calls for lemon extract; I don’t recommend swapping it with lemon juice as the flavor won’t be as strong and the brownies will be on the cakey side (rather than dense and fudgy). If you mean the glaze, you could swap in extract instead of juice; just add 1/2-1 teaspoon of extract (depending on how strong you want it) and then as much water or milk as needed to get a thick glaze that’s spreadable.
Mine came out very dense and hard, the pence stayed very runny so very hard to serve. What did I do wrong?
If you measured the flour carefully (best with a scale) and ensured that none of the butter sputtered out when heating, then it could be that the eggs used were too small. For the penuche, it likely needed to cook a little longer.
Another amazing recipe, Sam! I doubled the recipe for both the brownies and the buttercream, and took them to a party last night. They were devoured!! The lemon flavor was delightful, and the chewy texture just hit the spot. Can’t wait to make these again!
Aw that’s amazing! Glad they were so well received 😀
Might I suggest: Lemonies!
I absolutely love these and am wondering if I could replace the white sugar with brown and leave out the lemon to make them into blondies. To me they have the perfect fudgy texture, but I know that brown sugar can behave differently in recipes than white sugar. Do you think it’s worth trying?
Hi Lauren! Do you know, I think doing that would work out wonderfully.
Can not wait to make these; if I want to do the lime version, do I need lime extract? Or still use lemon extract in bars with lime juice/zest in glaze? TIA!
I just used lemon extract bc I couldn’t find lime. If you have it, use it otherwise I think the lime zest comes through enough so that you are definitely tasting lime
This treat has rocked our world, as well as whom we’ve shared with. The texture was what I call the holy grail for chocolate brownies, namely fudgy. First time in my life to have the exact brownie experience I love, with a fantastic jolt of lemon instead of chocolate. You gave visual cues regarding doneness, and I can’t thank you enough for that…I baked in an 8 inch pan, and believe it or not, the center rising and just beginning to deflate took significantly longer than 30 minutes. At 39 minutes I removed the brownies, and they were perfectr. I went overboard I guess, and weighed out the zest for future bakes….10 g. I only have one comment on the sugar that is now confounding me….I forgot if I used 300 grams weight or went to your volume measurement of 1 3/4 cups….the volume measurement by weight is actually 350 grams.
Hey Sam! I came from the wilds of the internet (TikTok) and wanted to know if you ever posted the penuche style frosting for the lime variant of these lemon brownies? I really am dying to try that but if not just lime will be sublime (geddit?)
I never did! Idk why, I guess I’m saving it for a special occasion ;p (the glaze is good though!)
And as I reread your post, I see that a larger pan will work will the longer cooking time!
Outstanding! I bake a ton and thankfully receive lots of great feedback and comments and these lemon brownies were no exception. So easy to throw together and simply delicious. A friend requested them for his upcoming birthday, but I will need two batches. Would it be ok to use a 10 X 8 pan or better to use two 8 X 8’s? Thank you!
These are delicious and so easy! They’re perfectly chewy, dense and rich, yet the lemon flavor keeps them from being cloying. I used the glaze, and to me that was the perfect complement. We had too many, so I ended up freezing some, and they thawed perfectly. This will definitely be a go-to recipe for pot lucks, parties, and any time I need an easy, crowd-pleasing dessert!
Delicious!
Delicious! These are choc-full of bright lemon flavor, and they’re SO easy to make! They literally took like 15 minutes of hands-on time to whip them up, take out of the oven, slice, and serve. I was low on powdered sugar and knew I’d have to halve the glaze recipe, so I sprinkled white sugar over the top of the bars before baking so they got a delicious crunch much like that of the EBC. Once they were cool, I whipped together a half batch of the glaze and drizzled it over the bars which really upped the lemon flavor and gave a slight contrast to the nice crunch. I would say that at room temperature, they are definitely more like a standard bar and not as dense like a brownie, but after refridgeration, they definitely became more dense and fudgy. Overall the perfect spring recipe and such a win-win!
The BEST!!! My family all lived these sooo much! I am always a huge fan of lemon, so obviously I loved them, but some of them aren’t as much of lemon lovers as I am and they are all begging me to make them again!!
After searching online for the perfect recipe, I just knew this one was it. And it did not disappoint, I believe it’s going to go down as one of my fave recipes! I doubled the recipe. Great texture and flavor! Definitely a keeper!!
Another hit! These were the strange to explain but once people tried them they loved them! I went with the glaze and it was perfect!
These look divine. I am wondering if lemon paste could be used in place of lemon extract?
i think that will work!
Was desperate to have them so I ate them hot, and while they are amazing then, they are life changing after they truly have time to cook and the icing has time to set. This will become a recipe my kids better pass along or I’ll haunt them from the grave.
gah, I love that you couldn’t wait to try them – sounds like something I’d do 😀
How necessary is the lemon extract? I don’t have any ???? but really want to try these! Could I sub extra zest or juice?
you can do extra zest but not enough juice will give you that intense lemon flavor without making them cakey because of the extra liquid~!
absolutely amazing lemon bars. making them with lime next!!
I made the lime version that Sam posted on Tik Tok! I made the original lemon version a few months ago and underbaked them (my own fault lol), but this time I baked them correctly and they turned out wonderful! I like that these are titled ‘brownies’, because that’s definitely their texture – thick, chewy, not as dense as most blondies I’ve made, and oh so delicious of course. This dessert is neither too acidic nor too sugary – it highlights the best of both worlds! The perfect summer treat for when you need a change-up from Sam’s mason jar sorbets and ice creams 🙂
I made the lime variation of this recipe after seeing it on Instagram. I’m definitely putting this in my “low effort, high wow factor” recipe list. The mix came together so quickly and easily and it baked up beautifully. I couldn’t decide whether to do the buttercream or the glaze so I did both! I spread the buttercream on and then drizzled on a little bit of the glaze (which I dyed light green just for fun) and topped with zest. The finished product looks so fun and summer-y and they taste fantastic!
This is the best thing I have made from the website! They are so lemony and chewy. I had them with the glaze but I added the zest of one lemon to the glaze. It was sooo good.
How would you store these? Fridge or counter?
either is fine!
These were fantastic! We opted for the lemon glaze and it was great. We devoured them in under 24 hours. Will definitely make again
these are, without a doubt, my favourite dessert. I don’t make them too often because I can’t stop eating them! thanks for the recipe
They were so good I didn’t understand when the recipe said lemon brownies at first but after baking them for my friend she pointed it out how they were just like brownies but without the chocolate. The glazing was yummy and a perfect amount of lemon zest was added in. I’ll be making them again very soon 🙂
This were AMAZING!!! Gone in a day! Perfect consistency- chewy and soft with a really strong lemon flavor. I used the glaze and thought it was perfect.
Lemon perfection. Everyone from 2-83 loved these – also froze beautifully for anyone wondering!
Sam, these are freaking incredible. Yelled from the other room just now by my husband “Oh MAN these are good!” Perfect crunch on the outside, that weighty chewiness on the inside like a brownie, but light and lemony in flavor. Just fudgy lemony heaven.
I made the brownies nearly exactly by your recipe. I don’t have lemon extract but do have a food-grade lemon essential oil, so I used like 12 drops of that mixed with water to make a tsp. Opted for the cream cheese buttercream and like another comment, used juice from my zested lemons instead of vanilla. With or without the extra lemon in the frosting, these are *perfect* and I love you for sharing it with us.
So refreshing! Not over-lemony whatsoever, but also not under-lemony lol ???? 30 minutes in my oven and they were slightly underbaked, so I would keep watch until the top has risen and then fallen in as Sam instructed.
These are very, very, good. I didn’t ice/glaze them with anything because I ran out of time, and I don’t think I would next time. They were perfect as-is!
Love these! I totally get the name now—- they have the lovely texture of a dense brownie but with the bright, sharpness of lemon. These converted my husband to being a fan of lemon sweets! Delicious as is and with the glaze (haven’t yet tried the frosting). Will absolutely be making again and again.
ok ok I’m DELIGHTED someone finally gets the name 😀
So incredibly good. The brownie is the perfect fudgy, chewy texture. I made with the cream cheese buttercream, which just makes them so addicting. A couple people who aren’t lemon dessert fans loved them… they said it wasn’t “in your face” lemony (and I used both the zest and extract in your recipe, and sprinkled zest on top). I thought they were still distinctly lemon, but balanced.
These were delicious!
Beautifully fudgy texture. I couldn’t find any lemon extract so did without and they still super lemony from the generous amount of zest. Super easy recipe to follow.
I put them straight into the fridge for that extra fudginess.
Can you use lemon juice instead of lemon extra? If so, what’s the amount I should be using in this recipe?
Thanks!
unfortunately not, lemon juice has too much water and to use enough of it for the flavor to come through it’ll make the bars cakey
I made this for friends we hosted for dinner and every last crumb was eaten. I went with the glaze option because it could come together slightly quicker. I subbed gluten-free flour to accommodate one of the guests (and added 1 tsp xantham gum) and it worked beautifully. I couldn’t believe how much they tasted like a brownie while having no chocolate in them. I’m so glad I made these! They were easy, delicious, and the definition of a crowd pleaser. I’m going to definitely add this to the rotation when i bake for family and friends.
Can I freeze these unfrosted?
yep, keep them sealed
“170 g butter unsalted ¾ cups, melted”
How much butter exactly does this mean?
it’s the same thing, 170g = 3/4 cups and the butter should be unsalted and melted.
These were such a hit! I swapped the flour for GF 1:1 and opted for the cream cheese frosting. Folks who normally do not eat dessert were going back for thirds, and my niece has requested I turn these into a cake for her next birthday.
Oh so so good!!
Wow!!! I made these for a family dinner last night and everyone (young and old) loved them! I appreciate the topping options; I made the buttercream frosting with lemon zest finish and it was a perfect choice. A delicious and classy dessert—I will be baking these again. Thank you for sharing!
I made these as part of a dessert table to celebrate my MIL’s 80th birthday and they were a hit! They had the perfect texture that you normally associate with a outstanding brownie but with the bright sweet/tart flavor of fresh lemon. The glaze was absolutely lovely and we added colorful sprinkles to make them festive for the party.
Since then I made them for a gluten free friend using a 1 to 1 replacement gluten free AP flour and they came out great as well!
I made these for a group; was blown away by how good they were—really interesting and subtle taste for a brownie, and the thought out into the texture worked out really well.
I made these for my kids last night after being away for work for awhile. They loved them and half the pan is gone today (ok part of that was me!). I made the cream cheese frosting ‘cos I had a bit of cream cheese left and I used lemon juice as the liquid for the frosting (I was just improvising not following the exact recipe). So yummy. This will be my new picnic/potluck dish! One suggestion…mention that the butter is melted in the ingredient list as I skipped the narrative and went straight to the recipe and didn’t realize I was supposed to melt it. Great recipe!
Erin, so glad you liked them!! And thank you for the note – added it to the ingredient list
Excellent recipe! VERY easy to put the ingredients together in no time! My sugar was an organic granulated (has some brown to it) and it still came together beautifully. This is one of those recipes you can throw together quickly and really impress a crowd with its unique flavor and texture! I wouldn’t let it bake a second past 30 minutes unless it appeared very undercooked as it will continue to cook in the pan and you want that dense, but chewy and fudgey texture that a brownie offers. This is an exceptional recipe I’ll absolutely make again!