Homemade Lemon Brownies
These Homemade Lemon Brownies are soft, fudgy, and bursting with fresh lemon flavor. Topped with a glaze, they’re the perfect one bowl treat!
A ONE BOWL CITRUS DESSERT RECIPE
Move over chocolate, these Homemade Lemon Brownies are here to steal the dessert table! If you’re a citrus lover or just looking for a fresh twist on the classic brownie, you’re going to fall in love with this simple, one-bowl recipe. Less bowls and equipment means less mess to clean up later and we all know how much I love that factor in a recipe! This recipe is for those of you who liked my super Easy Lemon Brownie recipe (made with a cake mix) but you wanted something more homemade. I got you! These citrusy brownies are everything you want in a dessert: moist, soft and filled with bright lemon flavor thanks to both zest and fresh lemon juice!
Quick and easy recipe. So good and everyone really loved them!
– Farah
FREQUENTLY ASKED QUESTIONS:
These brownies do not contain any baking powder or baking soda, which gives more of a brownie texture rather than a cake texture.
Add extra lemon juice to the glaze if necessary until a spreadable consistency is reached. If the glaze is too thin, mix in a small amount of extra powdered sugar. Also know that the glaze is optional and can be omitted if you don’t think you’ll like it.
If you really like a strong punch of lemon flavor, you could definitely add lemon extract. I would use that in place of the vanilla extract.
Sure. If you’re looking for a simpler version, you can use my other Lemon Brownies recipe that uses a cake mix instead.
Store these Homemade Lemon Brownies in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
These lemon brownies are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all purpose flour– standard all purpose flour is used in this recipe.
- granulated sugar– these Lemon Brownies are best made with granulated sugar, however brown sugar could be used for a different flavor profile.
- lemon zest– finely grated lemon zest adds a deep lemon flavor to these brownies, however omit this if fresh lemons are not available, and consider adding lemon extract for additional lemon flavor.
- salt– the amount of salt added can be increased or decreased to suit personal tastes.
- butter– unsalted butter was used in this recipe, however salted butter can instead be used. If using salted butter, consider reducing or omitting the added salt in the ingredients list.
- eggs– 2 large sized eggs are used in this recipe.
- lemon juice– for best results use freshly squeezed lemon juice. Besides, we use the lemon zest anyway and you’re not going to get that from the bottled stuff. The bottled “lemon juice” is too fake, chemical-y tasting and feels like it is just too acidic to turn out right with this recipe.
- vanilla extract– If you’re a huge lemon lover and want even more of a stronger lemon flavor, as I stated above, try using lemon extract instead of vanilla.
- powdered sugar– the powdered sugar is used to make the glaze, which is optional.
HOW TO MAKE HOMEMADE LEMON BROWNIES:
Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper and set aside. Or just spray with nonstick cooking spray (parchment helps lift them out easier later.) Add the melted butter and granulated sugar to a large mixing bowl. Whisk until well combined. Add the eggs, lemon juice and vanilla extract and whisk once again until well combined.
Add the flour, lemon zest and salt to the wet ingredients, and mix until just combined. Pour the batter into the prepared baking tin. Bake in the middle rack for about 20 minutes, or until the edges have cooked and the center is soft but not jiggly (it will be soft set, not hard.) Oven times can vary so please keep an eye on them and go by doneness, not time.
Allow to cool completely. Once the lemon brownie has cooled, make the glaze by combining the powdered sugar and lemon juice. Spread evenly over the cooled brownie, and allow to set before slicing and serving.
Serve and enjoy.
CRAVING MORE RECIPES?
Homemade Lemon Brownies
Ingredients
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted (see notes below)
- 1 ½ cups granulated sugar
- 2 large eggs
- 3 Tablespoons fresh squeezed lemon juice
- 1 teaspoon vanilla extract (see notes below)
- 2 cups all purpose flour
- 1 Tablespoon lemon zest
- ½ teaspoon salt
Lemon glaze:
- 1 cup powdered sugar
- 1 ½ Tablespoons fresh squeezed lemon juice
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper and set aside. Or just spray with nonstick cooking spray (parchment helps lift them out easier later.)
- To a large mixing bowl, add 1 cup (2 sticks) unsalted butter, melted and 1 1/2 cups granulated sugar. Whisk until combined.
- Then add in 2 large eggs, 3 Tablespoons fresh squeezed lemon juice and 1 teaspoon vanilla extract and whisk once again until well combined.
- Next, add in 2 cups all purpose flour, 1 Tablespoon lemon zest and 1/2 teaspoon salt to the wet ingredients, and mix until just combined. Batter will be thick.
- Pour the batter into the prepared baking dish and bake on the middle rack for about 20 minutes, or until the edges have cooked and the center is soft but not jiggly (it will be soft set, not hard.) Oven times can vary so please keep an eye on them and go by doneness, not time.
- Allow to cool completely.
- Once the lemon brownie has cooled, make the glaze by whisking together 1 cup powdered sugar and 1 1/2 Tablespoons fresh squeezed lemon juice in a medium-sized bowl. Spread evenly over the cooled brownie, and allow to set before slicing and serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Really want to amp up the lemon flavor? If you like a stronger lemon flavor, try substituting the vanilla extract with lemon extract.
- You can use salted butter, just leave out the additional salt added to the recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Quick and easy recipe. So good and everyone really loved them!
Is it possible to make this dessert in a in a bigger pan? Such a 9 x11 pan.
Thank you.
You can just double the recipe. I don’t have a time for you though because I haven’t tested doubling it yet 🙂
Love them, sweet n sour , hits the spot on a summer day.