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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!

Lemon is a favorite flavor that makes winning favorites divine! You have to try this Chicken, Scallops and Shortbread Cookies.

Rich and zippy Lemon Brownies cut and stacked.

Lemony Lemon Brownies

These lemon brownies are AMAZING!!! Like I can’t stop thinking about them, I want to make another pan right now amazing. Even my family members that do not appreciate lemon like I do, loved these brownies. They are tart and sweet. Thick and chewy these lemon brownies can really satisfy your sweet lemon cravings.

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 let’s be honest. The glaze is probably my favorite part to these brownies. It is the perfect sweet n’ tart, lemony finishing touch. I know that you guys are going to love these brownies! You have to try them today!

What you Need for Easy Lemon Brownies

All you need is a lemon or two and you are set for the best lemon brownies ever!

  • Butter: Soften the butter by bringing to room temperature or softening in the microwave. Do not melt.
  • Sugar: Adds the necessary sweet.
  • Eggs: Adds richness and acts as the binder.
  • Lemon Juice: Use fresh lemon juice.
  • Lemon Zest: From the same lemon you juiced.
  • Flour: All purpose flour will work perfectly.
  • Salt: Adds balance to the flavors.

Lemon Glaze Ingredients 

  • Powdered Sugar: Perfect counterbalance to the lemon.
  • Lemon Juice: Fresh from the same lemon you used for the bars.
  • Lemon Zest: From the other half of the lemon.

How to Make One Bowl Lemon Brownies

These only make a 8×8 inch pan. This can cause problems when everyone eats them before you get one! Don’t take chances and make a double batch. hide the other half just for you.

  1. Prep: Preheat oven to 350 degrees. Line an 8×8 inch pan with aluminum foil or parchment paper for easy removal.
  2. Mix: In a large mixing bowl or using a stand mixer add the butter, sugar, and lemon zest and beat until it is fluffy.
  3. Add: Add in the eggs and lemon juice, mix till combined.
  4. Beat: Add in the flour and baking powder and beat until it is combined.
  5. Bake: Pour into the 8×8 inch prepared pan and bake for 25 minutes. remove and let cool.
  6. Glaze: Whisk together the powdered sugar, lemon juice, and zest from the other half of the lemon. Pour over the top of the slightly cooled lemon brownies.

Mixing the ingredients and spreading it in the pan for lemon brownies.

Why Are They Called Brownies?

If these are filled with lemons instead of chocolate, how can they be called brownies? It is because these Lemon morsels have the same texture as your favorite fudgy brownie.  They are thick and rich. Yet you find them a bit lighter than your average fudgy brownie, which is divine. The fudge like texture melts in your mouth, leaving you wanting more. When you want a dense rich dessert but not the chocolate, you can reach for these!

Tips for the Best Lemon Brownies

You might need more than 1 lemon depending on its size. Look for bright yellow lemons with thin firm skin.

  • Zesting Lemons: Wash your lemons thoroughly before zesting. If you don’t have a zester you can use the smallest holes of a cheese grater. You want to stop zesting once you hit the pith or white part as it is quite bitter.
  • Juicing Tip: Cut and quarter your lemons and then microwave them for about 30 seconds. This helps the lemons release more of its juice.
  • Can I use bottled lemon juice instead of lemons? You can but it will definitely change the flavor a bit. I always prefer fresh. When substituting lemon concentrate for real lemon juice in a recipe, use two tablespoons of bottled lemon juice to replace the juice of one lemon. Substitute lemon juice concentrate for equal proportions in any recipe calling for lemon juice.
  • Glaze: If you add the glaze while the lemon brownies are slightly warm, it’ll seep in to the brownie making it that much more moist and tender. But make sure they have cooled mostly first.
  • Add more Lemon: If you are fan of lemons like me, add more zest for more zing.
  • Store: Keep these in an airtight container for up to 4 days at room temperature or in the fridge for 1 week. Note they will become more moist and dense as they sit. Day 2 is divine. Freeze these as well for up to 3 months. Thaw on the counter till ready to serve.

Lemon Brownies cut into squares ready to eat.

More Brownie Recipes to try

Whether it is a truly fudgy chocolate rich brownie or these lemon brownies, they are just exquisite. Brownies are a comfort food that satisfies with the moist dense texture and flavors that explode in the mouth. When you want to reach for a brownie next time, reach for one of these AMAZING recipes. You will not be sorry!

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Glazed Lemon Brownies

4.95 from 17 votes
By: Alyssa Rivers
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!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 Bars


  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 Tablespoon of Lemon juice
  • zest from 1/2 of a lemon
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Lemon Glaze:


  • Preheat oven to 350 degrees. Line an 8x8 inch pan with aluminum foil or parchment paper for easy removal.
  • In a large mixing bowl or using a stand mixer add the butter, sugar, and lemon zest and beat until it is fluffy.
  • Add in the eggs and lemon juice.
  • Add in the flour and baking powder and beat until it is combined.
  • Pour into the 8x8 inch prepared pan and bake for 25 minutes. Remove and let cool.
  • 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.



Updated on February 26, 2021
Originally Posted on March 22, 2015


Calories: 212kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 154mgPotassium: 30mgFiber: 1gSugar: 21gVitamin A: 338IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


    1. Thanks for the rating and for making them! I’m so glad you loved them, I love all things lemon!

  1. 5 stars
    These are so good! Even my friend that doesn’t like lemon desserts likes it! The lemon is just right—not too tart or tangy.

  2. 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.

  3. These were amazing! That glaze is unreal!! Somehow I got more of a cake texture instead of a brownie texture…

    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?

      1. I have used king Arthur GF measures for measure – turned out better than regular flour!

  4. 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 !

  5. 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!

  6. 5 stars
    Love the lemon glaze from the beginning and this recipe was so easy. My husband is goin to love them!

  7. 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!

  8. 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

    1. Hello Lisa!

      Yes, you sure can. I am happy that you are trying them and good luck on the event. Thanks for following along with me! xoxo

  9. 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!!

    1. HAH! I totally agree and can relate! They are so addicting and so good! Hope that you enjoy more ;)!! XOXO

  10. 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!

    1. It is the thin yellow of the lemon rind. Dont use the white part tgat is called the pith and is called the pith. It is bitter.