Description
There’s something magical about the sunshine scent of fresh lemons in the kitchen. Whenever I bake a batch of lemon brownies, it instantly transports me to warm spring afternoons spent with my grandmother, her apron dusted with flour, and the windows open to let the breeze carry in the smell of blooming flowers. These lemon brownies—sometimes lovingly called lemon blondies—are more than just dessert. They’re a piece of family history, a seasonal tradition, and a refreshingly sweet way to bring people together.
Lemon brownies combine the dense, fudgy texture of traditional brownies with the tart, floral brightness of lemon. Unlike their chocolate counterparts, these golden squares are all about citrus—bursting with fresh lemon juice and zest and finished with a glossy lemon glaze that crackles just slightly when you bite in. The result is a dessert that’s bold, buttery, and wonderfully balanced.
Historically, lemon-based desserts like lemon bars have held a nostalgic place in many kitchens, especially during spring and summer when citrus is at its freshest. These lemon brownies, however, offer a richer, more indulgent experience thanks to their brownie-like texture and deep, sweet-tart flavor. Whether you’re serving them at a picnic, bridal shower, or simply with a cup of tea on a quiet Sunday, these lemon brownies never fail to brighten the table and the mood.
Ingredients
For the Lemon Brownies:
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1½ cups all-purpose flour
½ teaspoon salt
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lomon zest
Instructions
1. Preheat the oven.
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy lifting later.
2. Cream the butter and sugar.
In a large bowl, use a hand mixer (or stand mixer) to cream the softened butter and sugar until light and fluffy—about 2–3 minutes. This helps create that irresistible melt-in-your-mouth texture.
3. Add eggs and citrus.
Add the eggs one at a time, beating well after each addition. Then stir in the fresh lemon juice and zest. Your kitchen will start to smell like a citrus grove—bright and tangy.
4. Mix in the dry ingredients.
In a separate bowl, whisk together the flour and salt. Add this gradually to the wet mixture, stirring just until combined. Don’t overmix—you want tender brownies, not tough ones.
5. Bake.
Spread the batter evenly in your prepared pan. Bake for 25–30 minutes, or until the edges are just turning golden and a toothpick inserted in the center comes out clean. Let them cool completely before glazing.
6. Prepare the lemon glaze.
Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. You want a thick but pourable glaze that coats the back of a spoon.
7. Glaze and set.
Pour the glaze over the cooled brownies and use a spatula to spread it evenly. Let the glaze set for about 30 minutes before slicing into squares.
Notes
These brownies are a perfect blend of casual and elegant. You can dress them up for a spring brunch or keep them simple for an everyday snack. Add a few raspberries on top for a pop of color, or dust with extra powdered sugar for a more traditional finish.