Lemon Brownies Recipe

Lemon Brownies are a bright and cheerful twist on the classic brownie you know and love. These treats combine the rich, fudgy texture of brownies with a fresh burst of…

By Willow • February 24, 2026 • Reading time: 7 min

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Lemon Brownies are a bright and cheerful twist on the classic brownie you know and love. These treats combine the rich, fudgy texture of brownies with a fresh burst of lemony flavor that’s both sweet and a little tangy. The result is a delightful mix of dense, chocolatey goodness with a zesty kick that makes them stand out.

I love making these lemon brownies when I want something a little different but still satisfying. There’s something so fun about biting into a chewy brownie that surprises you with a splash of citrus. I usually sprinkle a little powdered sugar on top right before serving to add a touch of sweetness and extra charm. It’s my go-to way to brighten up dessert time!

These brownies are perfect for sharing at a picnic or just enjoying with a cup of tea on a quiet afternoon. They’re easy to make, which I appreciate, and always bring smiles to anyone who tries them. If you like your brownies a bit more refreshing and less heavy, this is definitely a recipe you’ll want to try and keep on hand.

Key Ingredients & Substitutions

Butter: Using unsalted butter lets you control the salt in the recipe. If needed, you can swap for margarine or a plant-based butter for a dairy-free option, but flavor may vary slightly.

Lemon Juice & Zest: Fresh lemon juice gives the best bright flavor, but bottled lemon juice can work in a pinch. Zest adds essential lemon oils, so don’t skip it or use dried lemon zest if fresh isn’t available.

Sugar: Granulated sugar works well for sweetness and texture. For a less sweet version, reduce it slightly or try coconut sugar for a subtle flavor twist.

Flour & Leavening: All-purpose flour creates the right structure for brownies. If gluten-free, use a 1:1 baking flour blend. Baking powder helps a light rise—don’t swap it with baking soda as they work differently.

Frosting Ingredients: Powdered sugar gives a smooth, sweet frosting. Milk or cream controls thickness; use any milk you prefer, like almond or oat milk, to keep it dairy-free.

How Do You Get the Perfect Lemon Flavor Without It Being Too Tart?

Balancing lemon flavor is key. Fresh lemon juice adds tartness, while zest gives bright oils without extra sourness. Here’s how to handle it:

• Use both lemon juice and zest for layered lemon flavor.
• Add juice gradually—start with less, taste the batter if you like, and adjust.
• Zest just the yellow part; avoid the white pith, which adds bitterness.
• The frosting balances tartness with sweetness, so don’t skip adding lemon to it.

How to Avoid Overmixing the Batter?

Overmixing can make brownies tough instead of tender. To keep them soft:

• After adding dry ingredients, stir gently just until you see no flour streaks.
• Swap to a spatula for mixing instead of a whisk or electric mixer at this stage.
• Accept a few lumps; they’ll bake out and keep the texture delicate.

Tips for a Smooth and Spreadable Lemon Frosting

Frosting can be tricky to get just right. Here’s my advice:

• Beat softened butter first for creaminess.
• Add powdered sugar gradually, mixing well in between.
• Add lemon juice and zest next—these thin the frosting a bit, so add milk or cream spoon by spoon until you get a spreadable but not runny consistency.
• If frosting feels too thin, add a little more powdered sugar.

Equipment You’ll Need

• 8×8 inch baking pan – Perfect size for thick, even brownies and easy to cut into squares.
• Parchment paper – Makes removing brownies from the pan super easy without sticking.
• Large mixing bowl – Gives you ample space to mix wet ingredients without spills.
• Whisk – Great for blending sugar and butter smoothly and for combining dry ingredients.
• Spatula – Helps fold in dry ingredients gently and smooth the batter in the pan.
• Electric mixer or hand beaters – Makes beating softened butter and frosting quick and creamy.
• Wire cooling rack – Ensures brownies cool evenly so the frosting won’t melt.

Flavor Variations & Add-Ins

• Blueberries – Stir in fresh or frozen blueberries to add bursts of sweetness and color that pair well with lemon.
• Poppy seeds – Add a tablespoon of poppy seeds for a subtle crunch and classic lemon-poppy flavor.
• White chocolate chips – Mix in for a creamy texture and sweet contrast to the tart lemon.
• Ginger – Add a pinch of ground ginger to the batter for a warm, spicy twist that complements lemon.

How to Make Lemon Brownies?

Ingredients You’ll Need:

For The Brownies:

• 1 cup (2 sticks) unsalted butter, melted
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon (plus extra for garnish)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For The Lemon Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2-4 tablespoons milk or cream (adjust for desired consistency)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare, plus 25-30 minutes to bake. Allow extra time for the brownies to cool completely before frosting, about 30 minutes. In total, expect roughly 1 hour from start to finish to enjoy your lemon brownies!

Step-by-Step Instructions:

1. Prepare Your Pan and Oven:

Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper to prevent sticking.

2. Mix the Wet Ingredients:

In a large bowl, combine the melted butter and granulated sugar, mixing until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, freshly squeezed lemon juice, and lemon zest for bright flavor.

3. Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to blend evenly.

4. Make the Batter:

Slowly add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep your brownies tender. Pour the batter into your prepared pan and gently smooth the top with a spatula.

5. Bake the Brownies:

Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Remove from oven and let cool completely on a wire rack.

6. Prepare the Lemon Frosting:

While brownies bake and cool, beat the softened butter until creamy. Gradually add sifted powdered sugar, mixing until smooth and fluffy. Stir in lemon juice and lemon zest. Add milk or cream one tablespoon at a time until the frosting reaches a spreadable but thick consistency.

7. Frost and Garnish:

Once the brownies have fully cooled, spread the lemon frosting evenly over the top. Sprinkle additional lemon zest on top for a fresh, pretty finish.

8. Serve and Enjoy:

Cut the brownies into squares and serve. Enjoy your bright and tangy lemon brownies—perfect for any occasion!

Can I Use Bottled Lemon Juice Instead of Fresh?

Yes, you can use bottled lemon juice if fresh lemons aren’t available, but fresh juice and zest provide a brighter, fresher flavor that really makes these brownies shine.

How Should I Store Leftover Lemon Brownies?

Store leftover brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Keep the frosting covered to prevent it from drying out.

Can I Make These Gluten-Free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure your baking powder is gluten-free as well for the best results.

Is It Okay to Freeze Lemon Brownies?

Yes, you can freeze the unfrosted brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw before frosting and serving for best texture and flavor.