Easy Lemon Brownies

I adore these easy lemon brownies—they’re a bright, tangy twist on traditional brownies, with a moist, fudgy texture and a sweet lemon glaze that finishes them beautifully.

Why You’ll Love This Recipe

I love how the fresh lemon flavor shines through in every bite. The texture is fudgy like a classic brownie but with a refreshing citrus lift, making them ideal for spring or summer treats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1¼ cups all-purpose flour

• 2 tbsp cornstarch

• ½ tsp salt

• 1¼ cups granulated sugar

• 2 tbsp fresh lemon zest

• ¾ cup warm melted unsalted butter

• 1 tbsp vegetable oil

• 2 large eggs, at room temperature

• 3 tbsp freshly squeezed lemon juice

• ½ tsp vanilla extract

For the lemon glaze:

• 1 cup powdered sugar

• 1½ tbsp freshly squeezed lemon juice

directions

1. I preheat the oven to 350°F (180°C) and grease and line an 8×8-inch baking pan with parchment paper.

2. I sift together the flour, cornstarch, and salt and set them aside.

3. I rub the lemon zest into the sugar until the mixture is fragrant and tinted yellow.

4. I stir in the warm melted butter, oil, eggs, lemon juice, and vanilla until the mixture is smooth.

5. I fold in the dry ingredients until just combined—being careful not to overmix.

6. I pour the batter into the prepared pan and bake for about 22 minutes, until a toothpick inserted comes out with a few moist crumbs.

7. I let the brownies cool in the pan for 10 minutes before lifting them out using the parchment overhang.

8. I whisk together the powdered sugar and lemon juice until smooth, then drizzle it over the cooled brownies.

9. Once the glaze sets, I slice them into 16 squares.

Servings and timing

Makes 16 brownie squares.

• Prep time: 15 minutes

• Cook time: 22 minutes

• Total time: 37 minutes

Variations

• I sometimes add white chocolate to the batter for extra richness.

• I swap in a cream cheese glaze when I want a tangier topping.

• I double the recipe and bake it in a 9×13-inch pan for a larger batch—just increasing the bake time slightly.

storage/reheating

I store these in an airtight container at room temperature for up to 3 days. They also freeze well (unglazed) for up to 3 months. I thaw them at room temperature before glazing and serving.

FAQs

What does “fudgy” mean in these brownies?

I mean they’re dense, moist, and slightly chewy—like a classic brownie texture, with a rich bite.

Can I use bottled lemon juice instead of fresh?

I always use fresh lemon juice and zest. Bottled juice lacks brightness and can taste dull.

How do I know when they’re done baking?

I check with a toothpick—if it comes out with a few moist crumbs but no wet batter, they’re perfect.

Can I double the topping or use a different glaze?

Yes, I double the glaze for a thicker layer or sometimes use a cream cheese glaze instead.

Can I make them gluten-free?

Yes! I substitute with a 1:1 gluten-free flour blend of equal weight to the all-purpose flour.

Conclusion

I’m always smiling when I bake these lemon brownies—they’re simple, zesty, and crowd-pleasing. Whether for a casual afternoon treat or a summery dessert, they deliver bright flavor and the perfect fudgy texture every time.

Print