Glazed Lemon Brownies

Quick and easy lemon brownies that are perfectly moist and chewy! The Lemon Glaze on top is the perfect finishing touch! It will be hard to stop at one!

3 glazed lemon brownies stacked.

First day of spring on Friday! Can I get a woot woot? I don’t know about you guys but I am loving the weather. Here in Utah the sun has been shining, and the weather has been amazing. I sat out on a blanket in the sun yesterday and soaked up the rays with my little babe. Give that girl some grapes, sun and a blanket and she is happy. We both were in heaven!

Let us celebrate spring with these Lemon Brownies. I am not going to admit to how many squares that I ate. But I wouldn’t have easily eaten the entire pan if I didn’t stop myself. But don’t worry. I left a tiny square for the hubby. 🙂

glazed lemon brownies cut into squares.

These lemon brownies are AMAZING!!! Like I can’t stop thinking about them, want to make another pan right now amazing. My hubby isn’t a lemon lover…. I know… gasp! But he LOVED that tiny little square that I left him! These lemon brownies are literally one of the best lemon treats that I have had!

My favorite part about these brownies is that they are so easy! Grab some lemons from the store and you probably have all of the ingredients on hand. They mix in no time at all and are ready to throw into the oven! But lets be honest. The glaze is probably my favorite part to these brownies. It is the perfect sweet lemon finishing touch. I know that you guys are going to love these brownies!

glazed lemon brownies stacked with a bite missing.


Glazed Lemon Brownies

4.89 from 9 votes
Prep Time 5 minutes
Cook Time 25 minutes
Servings 10


Quick and easy lemon brownies that are perfectly moist and chewy! The Lemon Glaze on top is the perfect finishing touch! It will be hard to stop at one!

Course Dessert
Keyword brownies, lemon


  • 3/4 C flour
  • 3/4 C sugar
  • 1/4 t salt
  • 1/2 cup butter softened
  • 2 eggs
  • 1 Tablespoon of Lemon juice
  • zest from 1/2 of a lemon
  • Lemon Glaze:
  • 1/2 C powdered sugar
  • 1 T lemon juice
  • zest from 1/2 lemon


  1. Preheat oven to 350 degrees. Line an 8x8 inch pan with aluminum foil or parchment paper for easy removal. In a large bowl or using a stand mixer, whisk together the flour, sugar, and salt. Mix in the softened butter.
  2. In another bowl, whisk together the eggs, lemon juice and zest. Add the the large bowl and mix well.
  3. Pour into the 8x8 inch prepared pan and bake for 25 minutes. Remove and let cool.
  4. To make the glaze: Whisk together the powdered sugar, lemon juice, and zest from the other half of the lemon. Pour over the top of the cooled lemon brownies.

Nutrition Facts

Serves: 10

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I’m making these for myself ,(sharing with family of course), for my Birthday that’s coming up! I can’t wait!

  2. Lemon brownies look amazing!! Going to make but not much of a baker so need to know if flour is plain or self rising? Thank you!!

  3. I woke up and saw this recipe and made it straight away. Way too sweet and needs at least another cup of flour to soak up all the butter. Delicious though. Oh and added a passionfruit to the glaze and poked holes in it with a skewer so it soaked it up. Thanks for the inspiration 🙂

  4. 5 stars
    These are pretty freakin good! I doubled the recipe and put in a 9 by 13 inch pan. I used only one whole lemon zest still since the lemon I used was pretty big. Thanks! Gunna have to make these again this week since my sisters coming to town. 🙂

  5. On my way to kitchen right now to make these up. Having guest over tonight for BBQ. Will double the recipe and put in two 8×8 pans so they can take one home. Will let you know how they come out. Thanks

  6. 5 stars
    I make these. All. Of. The. Time.

    They’re an absolute hit – even with those who aren’t a huge fan of lemon!

    I’ve even topped with fresh strawberries or a little toasted coconut in the past; both were a huge hit 🙂

  7. Hi, do you think i could put some strawberry fillings or jam and swirl it in these brownies? I made them once and it was great! Thank you in advance 🙂

  8. 5 stars
    I make these all the time! Recently, because lemons weren’t on sale, I substituted it for 2 small limes. They were hit! I’m going to experiment and try out orange today. This is one of my go-to recipes because it doesn’t take long to make and it is amazing! In fact, we made these for my daughters teacher for the first day of school this year. Thanks for sharing!

  9. What is the “zest” from a lemon??? Sorry, I’ve never heard this before. I can’t wait to make them after I find out the “zest” part. Thank you so much. They look delicious!

  10. Made these all last summer and have been craving them! They are the BEST! My only hesitation in making them is forcing myself to resist eating the entire pan myself…and I always double the batch. Really great recipe!!

  11. I’m wondering if you’ve ever made these and froze them? I have a lot of food to make for an event and would like to make them a few days ahead of time

  12. 5 stars
    These are better than traditional lemon bars! I love lemon bars, but could never get the right sweet/tart balance and texture was often too gooey. These are a perfect solution and oh so yummy!

  13. Hello Alyssa! I am such a huge fan! I am not so good at cooking and following your recipes has been very helpful to me and to my husband?

    I just have a question about a recipe. It’ll be my first time baking and instead of using 8×8 baking pan as instructed, I only have 10×10. How will the measurement of the ingredients be and the cooking time? I hope you could reply to me?

    1. Hi Aizel,

      Thank you for your comment. Yes, you can use a 10×10. I would actually double the recipe though to make sure that it is thick enough and cooks thoroughly. Hope you enjoy!

  14. I’m not a great baker but I’ve been switching out some of my recipes that I’ve been making for years regular flour for gluten free flour will it work with this recipe !

    1. Me too, the kids still gobbled them down but I’d prefer a less cake like texture. I wondered if I over mixed them?

  15. I made these and they are easy and delicious. They were best the same day they were made so not sure what they would be like after freezing but I suspect they would still be amazing. Thanks for the recipe.

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