The best sweet and tart Lemon Brownies aka Lemon Blondies are topped with a bright and citrusy Lemon Glaze. These lemon brownies are deliciously chewy, gooey, soft and full of fantastic citrus flavor.
Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours! What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
The Best Lemon Brownies
When life gives you lemons, make lemon bars! You will thank me later. These soft Lemon Brownie bars are a fun twist on the classic rich and decadent brownies. They may not have any cocoa or chocolate but they definitely have the texture and fudginess of the best homemade brownies.
These Lemon Brownies or Blondies are like sunshine on a plate. The perfect treat for spring and summer. They are the perfect citrus snack and a great addition to your dessert table. Serve them at your next gathering or get together, at a holiday party, backyard BBQ or bring them to your next potluck.
Lemon Brownie Ingredients
- Flour: I use all-purpose flour to make this recipe.
- Butter: Unsalted and softened to room temperature.
- Lemon: You’ll be using lemon juice and lemon zest so fresh lemons are a must!
- Eggs: I use large eggs.
- Sugar: Granulated sugar for the brownie bars and confectioners’ sugar for the glaze.
- Baking Powder and Salt: I use sea salt or Kosher salt for baking.
How To Make Lemon Brownie Bars
- Get Everything Ready: Preheat the oven and line a 9×13 baking pan with parchment paper, leaving an overhang, so you can pull the brownie out of the pan when done.
- Whisk Dry Ingredients: Whisk the flour, baking powder and salt until combined. Set aside.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or a handheld mixer, beat together the butter, sugar, lemon zest and lemon juice until light and fluffy. Add the eggs one at a time and mix until just combined.
- Add Dry Ingredients to Wet Ingredients: Gradually stir in the dry ingredients until combined.
- Bake: Pour the batter into the prepared pan, and smooth out the surface with a spatula. Bake until a toothpick inserted in the center comes out clean with just a few moist crumbs. Don’t over bake! Remove from the oven and cool.
- Make the Glaze: Whisk together the confectioners’ sugar, lemon juice and zest in a mixing bowl. Add additional confectioners’ sugar or lemon juice as needed until you reach a nice glaze consistency.
- Glaze: Pour the glaze over the brownies and spread evenly. Allow to set for 6 hours or overnight.
Storing and Freezing
These citrus lemon blondies or brownies can be kept on the counter at room temperature for 2 days. You can also store these brownies in an airtight container in the refrigerator for about a week.
These delicious dessert bars can be frozen. I recommend you freeze them without the glaze. Cool the brownies completely, then wrap them tightly with plastic wrap and aluminum foil. They will keep in the freezer for 2 months. Thaw overnight in the fridge and bring them to room temperature before serving.
Lemon Brownie Recipe Tips
- make sure not to over bake these bars. You want them to be chewy and fudgy.
- After pouring the glaze over the brownies, you can cut the time they need for the glaze to set by placing them in the freezer for one hour.
- Use real lemons not the one in the bottle!
- Room temperature lemons are juicier than refrigerated ones.
- To get the most juice from a lemon, roll it back and forth on the kitchen counter, pressing them gently with the palm of your hand.
I am celebrating all things lemon this week with some of my foodie friends. Take a look at their delicious lemon recipes under the recipe card!
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For the Brownies
For the Glaze
- 1 1/2 cup confectioner’s sugar
- 3 Tbsp lemon juice more or less as needed
- 2 tablespoons lemon zest
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 baking pan with parchment paper, leaving an overhang, so you can pull the brownie out of the pan when done.
- In a large bowl, whisk the flour, baking powder and salt until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a handheld mixer, beat together the butter, sugar, lemon zest and lemon juice on high speed until light and fluffy.
- With the speed on low, add the eggs one at a time and mix until just combined.
- Gradually stir in the dry ingredients until combined.
- Pour the batter into the prepared pan, and smooth out the surface with a spatula.
- Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Make sure not to over bake to keep the brownies fudgy and tender.
- Remove from the oven and cool on the counter.
- To make the glaze, whisk together the confectioners’ sugar, lemon juice and zest in a mixing bowl. Add additional confectioners’ sugar or lemon juice as needed until you reach a nice glaze consistency.
- Pour the glaze over the brownies and spread evenly. Allow it to set for 6 hours or overnight. When ready, pull the brownie out of the baking pan and cut into serving pieces. Enjoy!
Wednesday #LemonWeek Recipes
- Lemon Crinkle Cookies by Fresh April Flours
- Lemon Poppy Seed Muffins by House of Nash Eats
- Lemon Cake from Scratch by SueBee Homemaker
- Blueberry Lemon Ricotta Mini Cheesecakes by The Spiffy Cookie
- Lemon Forward Margarita by Our Good Life
- Lemon Garlic Rice by Hezzi-D’s Books and Cooks
- Lemon Doodles by The Redheaded Baker
- Meyer Lemon Vanilla Salad Dressing by Shockingly Delicious
- Air Fryer Lemon Pepper Chicken by Daily Dish Recipes
- Lemonade Vodka Shooters by Our Crafty Cocktails
- Lemon Potatoes /Potato Podimas /Podimas Style by Magical Ingredients
- Lemon Sour Cream Pie by Devour Dinner
- Roasted Potatoes with Lemon, Oregano, and Feta by Cheese Curd In Paradise