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Lemon Brownies

Lemon Brownies

Print Recipe
Thick chewy brownie-like bars that taste of lemon bliss.
Prep Time 10 mins
Cook Time 30 mins


  • 8 or 9 inch square pan


  • 300 g granulated sugar 1 ¾ cups
  • Zest of three lemons
  • 1 tsp fine sea salt
  • 2 tsps pure vanilla extract
  • 1 tsp lemon extract
  • 170 g butter unsalted ¾ cups, melted
  • 2 eggs
  • 260 g all purpose flour 2 cups

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 package cream cheese 113g
  • 113 g butter unsalted and softened
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • Zest of lemon to top


  • 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 melted butter and 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.