Lemon brownies are the answer to your craving for something sweet yet tangy, a dessert that combines the richness of traditional brownies with the bright zestiness of lemons. Whether you’re a seasoned baker or just venturing into the kitchen, this recipe is your chance to create a dessert that dazzles every time.
What Are Lemon Brownies?
Lemon brownies are a unique twist on the classic brownie recipe. Unlike their chocolate counterparts, these treats replace cocoa with vibrant lemon flavor. Their texture is soft and chewy, much like a fudgy brownie, but with the refreshing tang of fresh lemon juice and zest. The finishing touch? A glossy lemon glaze that adds a burst of sweetness to balance the citrusy base.
A Brief History of Lemon Brownies
Brownies, in their traditional chocolate form, date back to the late 19th century. However, lemon brownies are a more modern innovation, crafted for those who love the brownie’s texture but crave something lighter and more refreshing. These citrusy creations have grown in popularity as bakers experiment with flavors beyond chocolate, proving that lemons can do more than make pies and tarts.
Why We Love This Lemon Brownies Recipe!
Lemon brownies aren’t just another dessert—they’re a celebration of flavors and textures. Here’s why they’re a must-try:
- Perfectly Balanced: The tanginess of lemons pairs beautifully with just the right amount of sweetness.
- Easy to Make: With simple ingredients and straightforward steps, they’re perfect for bakers of all levels.
- Versatile: These brownies are great for tea parties, picnics, or as a refreshing treat after a hearty meal.
- Crowd-Pleaser: Their unique flavor profile always stands out, making them a favorite among dessert lovers.
Ingredients for Lemon Brownies
To make the best lemon brownies, gather these fresh and simple ingredients:
For the Lemon Brownie Base:
- 1¼ cups (150 g) all-purpose flour
- 2 tbsp (14 g) cornstarch
- ½ tsp salt
- 1¼ cups (250 g) white granulated sugar
- 2 tbsp fresh lemon zest
- ¾ cup (170 g) melted unsalted butter (slightly warm)
- 1 tbsp (13 g) vegetable oil
- 2 large eggs (room temperature)
- 3 tbsp (42 g) freshly squeezed lemon juice
- ½ tsp vanilla extract
For the Lemon Glaze:
- 1 cup (125 g) powdered sugar
- 1½ tbsp (22 g) freshly squeezed lemon juice
How to Make Lemon Brownies
Follow these steps to create your batch of irresistible lemon brownies:
1. Prep Your Baking Pan
Preheat your oven to 180°C (350°F). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal later.
2. Combine the Dry Ingredients
In a bowl, sift together the flour, cornstarch, and salt. Use a whisk to mix thoroughly and set aside.
3. Infuse Sugar with Lemon Zest
Place the granulated sugar in a large mixing bowl. Add the fresh lemon zest and use your fingers to rub it into the sugar. This step releases the essential oils from the zest, infusing the sugar with a bright citrus aroma.
4. Create the Wet Mixture
To the lemon-scented sugar, add the melted butter, vegetable oil, eggs, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well combined, but avoid overmixing to prevent incorporating too much air.
5. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; overmixing can make the brownies tough.
6. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool Completely
Allow the brownies to cool in the pan for 1–2 hours before removing them using the parchment paper overhang.
8. Make the Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but spreadable.
9. Glaze and Set
Spread the glaze evenly over the cooled brownies. Let it set for 30 minutes to an hour, then slice and serve.
Expert Tips for Perfect Lemon Brownies
- Zest Wisely: Only use the bright yellow part of the lemon peel—avoid the bitter white pith.
- Temperature Matters: Use room-temperature eggs to help the batter mix smoothly.
- Check for Doneness: Slightly underbaked brownies are ideal for a fudgy texture. Overbaking can lead to dryness.
Common Mistakes to Avoid
- Using Bottled Lemon Juice: Fresh lemon juice delivers a superior flavor.
- Skipping the Parchment Paper: It makes removing the brownies hassle-free.
- Overmixing the Batter: This can result in a dense, less tender brownie.
Variations to Try
- Coconut Lemon Brownies: Sprinkle shredded coconut on top of the glaze for a tropical twist.
- Berry Bliss: Add a handful of blueberries to the batter for a fruity surprise.
How to Store Lemon Brownies
- At Room Temperature: Place the brownies in an airtight container and keep them at room temperature for a maximum of three days.
- In the Refrigerator: Keep refrigerated for up to a week; the glaze firms up nicely when chilled.
- In the Freezer: Wrap individual brownies in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
FAQ: Lemon Brownies
1. Can I use lime instead of lemon?
Absolutely! Lime juice and zest can be used for a tangy variation.
2. Can I make these brownies dairy-free?
Yes, substitute the butter with a plant-based alternative and ensure the glaze ingredients are dairy-free.
Bake Your Perfect Lemon Brownies Today!
Why wait for the perfect moment to try something extraordinary? These lemon brownies are a burst of sunshine in every bite. With their easy preparation, luscious texture, and vibrant flavor, they’re sure to become a staple in your baking repertoire. So grab your lemons, preheat your oven, and let your kitchen fill with the delightful aroma of this citrusy treat.
More Brownies recipes you will love!
Easy black bean brownie batter recipe
The Best Brownie Cake Recipe with Cocoa Powder
brown butter brownies with cocoa powder
Best Lemon brownies recipe
Ingredients
For the Lemon Brownie Base:
- 1¼ cups 150 g all-purpose flour
- 2 tbsp 14 g cornstarch
- ½ tsp salt
- 1¼ cups 250 g white granulated sugar
- 2 tbsp fresh lemon zest
- ¾ cup 170 g melted unsalted butter (slightly warm)
- 1 tbsp 13 g vegetable oil
- 2 large eggs room temperature
- 3 tbsp 42 g freshly squeezed lemon juice
- ½ tsp vanilla extract
For the Lemon Glaze:
- 1 cup 125 g powdered sugar
- 1½ tbsp 22 g freshly squeezed lemon juice
Instructions
Prep Your Baking Pan
- Preheat your oven to 180°C (350°F). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal later.
Combine the Dry Ingredients
- In a bowl, sift together the flour, cornstarch, and salt. Use a whisk to mix thoroughly and set aside.
Infuse Sugar with Lemon Zest
- Place the granulated sugar in a large mixing bowl. Add the fresh lemon zest and use your fingers to rub it into the sugar. This step releases the essential oils from the zest, infusing the sugar with a bright citrus aroma.
Create the Wet Mixture
- To the lemon-scented sugar, add the melted butter, vegetable oil, eggs, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well combined, but avoid overmixing to prevent incorporating too much air.
Combine Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; overmixing can make the brownies tough.
Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool Completely
- Allow the brownies to cool in the pan for 1–2 hours before removing them using the parchment paper overhang.
Make the Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but spreadable.
Glaze and Set
- Spread the glaze evenly over the cooled brownies. Let it set for 30 minutes to an hour, then slice and serve.