Lemon Brownies with Glaze – Easy Desserts with Lemon Zest

Craving sunshine in bar form? Grab a zesty slice of these Best Lemon Brownies and watch the clouds part—no umbrella required. We’re talking moist‑yet‑chewy squares that blur the line between cake and blondie, then crank the citrus dial to eleven with a tangy glaze that soaks right in. If you’ve ever wondered What To Make With Fresh Lemons besides yet another pitcher of lemonade, congrats—your baking quest just leveled up.

First things first: a lemon brownie is not a lemon bar’s second cousin twice removed. A bar sports a crisp crust and custardy topping; our brownies dive straight into dense, buttery bliss. Bold lemon flavor in both batter and glaze kicks the tarte vibe into overdrive. Think of it as the brownie’s rebellious tropical twin, trading cocoa swagger for citrus spark.

Now—DIY confession time—“fresh lemon” sometimes means “forgot to hit the store.” FYI, bottled juice and jarred zest will work in a pinch, but fresh‑squeezed juice plus zest equals maximum zing. Those fragrant oils in the rind give a brightness the bottle can’t fake, IMO. Keep a micro‑plane handy, zest before you juice, and you’ll capture every drop of citrus perfume. Boom: instant upgrade to your repertoire of Recipes With Lemon Zest.

Worried the pan will dry out before movie night? Chill. Slide the cooled brownies into an airtight container and they’ll stay plush on the counter for three days. Headed out of town? Pop them in the fridge for up to a week. Glaze actually locks in moisture, so each bite stays fudgy, not crumbly. You can even stash extras in the freezer—wrap squares individually, store in a sealed tub, and thaw on the counter whenever a citrus craving strikes. Midnight snackers, unite!

Baking for one or two? Cut the recipe in half and bake it in an 8‑inch pan. Voilà—Desserts Small Batch without the math headache. Hosting brunch for a crowd? Double everything, bake in a sheet pan, and call them Spring Easy Desserts. A quick dusting of powdered sugar or candied lemon wheels on top turns humble brownies into Pinterest‑worthy brunch bling.

Let’s talk substitutions. Want extra creaminess? Swirl a few dollops of softened cream cheese into the batter for impromptu Lemon Cheesecake Brownies. Feeling adventurous? Toss in white chocolate chips for a pop of sweetness or fold in crushed freeze‑dried raspberries for a color splash. Because honestly, the only rule here is flavor first.

Pro tip: taste your lemons. Sweet, thin‑skinned Meyers crank up fragrance while dialing down acidity. Standard Eurekas pack sharper punch—great if you prefer a tart tingle. Either way, zest before you juice. You lose oils once the fruit is bare. Got a rogue lime rolling around the crisper? Swap half the lemon juice for lime and cue tropical vibes.

Baking checklist, no fluff: line the pan with parchment so you can lift the slab out in one go. Beat butter and sugar until fluffy; that air gives you lift even in a dense brownie. Add eggs one at a time; nobody likes streaky batter. Fold in flour gently—over‑mixing equals rubbery disaster. Bake until edges pull slightly from the pan and the center springs back to a light touch. Overbake, and you’ll trade chewy for dry (sad trombone).

Once out, stab the surface lightly with a skewer and pour on that tangy glaze while everything’s still warm. The syrup seeps into the crumb like lemony lava and sets to a shiny finish. Cue drool. One bite and you’ll crown this your Lemon Brownies Recipe Easy secret weapon.

Need more citrus treats in your back pocket? Add these brownies to your lineup of Easy Desserts With Lemon, slide the recipe card next to your trusty banana bread, and never again wonder what sweet to whip up on a Sunday. Perfect with iced tea, coffee, or—dare we say—a chilled limoncello. So preheat that oven, slice those lemons, and bake yourself some edible sunshine. Because, honestly, life’s too short for dessert FOMO.

Lemon Brownies with Glaze – Easy Desserts with Lemon Zest

Print

Soft, rich, and bursting with lemon flavor—these citrusy treats are the chewy, sunshine-soaked twist your dessert game has been missing!

Ingredients

• For the Lemon Brownies:
• ½ cup (1 stick) unsalted butter, softened to room temperature
• ¾ cup all-purpose flour
• 2 large eggs
• 2 tablespoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice
• ¾ cup granulated sugar
• ¼ teaspoon fine sea salt
• For the Glaze:
• 4 tablespoons fresh lemon juice
• 8 teaspoons lemon zest
• 1 cup powdered sugar, sifted

Instructions

Get things started by preheating your oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper, letting the edges hang over the sides to make lifting the brownies out easier later on.

Prep your lemons. Zest and juice two lemons—you’ll use the zest and juice in both the batter and the glaze, so keep them handy.

Mix the dry base. In a large bowl, stir together the flour, sugar, salt, and the softened butter. Use a hand mixer or a stand mixer fitted with a paddle attachment to blend everything until it looks like soft, crumbly dough.

Whisk the wet mix. In a separate bowl, beat the eggs with the lemon juice and zest until smooth.

Combine & beat. Slowly add the wet mixture to your dry ingredients. Beat everything together on medium speed for about 2–3 minutes. You’re aiming for a thick, creamy, and smooth batter.

Bake it up. Pour the batter into the prepared pan and smooth out the top. Bake for 20–23 minutes, or until the edges are lightly golden. The center should still be soft—don’t overbake or you’ll lose that chewy texture!

Cool completely. Once baked, remove the pan from the oven and let the brownies cool fully in the pan. This step is key to keeping the glaze from melting when added.

Make the glaze. In a medium bowl, combine the sifted powdered sugar with the lemon juice and zest. Whisk until the glaze is silky and pourable. If it feels too thick, add a little more juice; too thin, mix in more powdered sugar.

Glaze it up. Pour or spread the glaze over the cooled lemon brownies using a spatula. Let the glaze set for 10–15 minutes until slightly firm to the touch.

Slice & serve. Cut the brownies into 9 large or 16 smaller squares. For extra flair, add a sprinkle of zest on top or a spoonful of whipped cream just before serving.