A no-chocolate, bright, lemony blondie with the classic fudgy texture of a chocolate brownie!
I’m a huge fan of rich, fudgy, chocolaty brownies, but I had to share my citrusy, lemony brownies for Spring. They’re a cross between a gooey, fudgy traditional chocolate brownie and a bright lemon square bursting with luscious, lemony flavor.
These brownies smell amazing while you’re making them, and when you cut into them, you’ll realize how soft they really are. The lemon cream cheese icing is light and creamy and adds mild lemon flavor. The sweet, bright, lemony flavor takes over as soon as you take a bite, and they’ll be hard to resist.
Why will everyone love these?
Tender, moist
Soft, sweet
Bright, lemony
Brownies with
Luscious, creamy
Lemony icing.
What are the ingredients for lemon brownies?
Softened unsalted butter -this helps the sugar melt into the butter and allows you to control the salt.
Granulated sugar –keeps the brownies sweet and balances the citrus.
Eggs at room temperature -if you forget to pull them out beforehand, dunk them in a bowl of warm water and keep changing the water until the eggs feel close to room temperature.
Zest a large lemon -or two small lemons for maximum lemon flavor.
Lemon juice -remember to zest before juicing!
Baking soda -gives the brownies a bit of lift to keep them from being dense.
All-purpose flour -I haven’t tried making these brownies with another flour, but let me know if you do.
Salt -just a pinch to balance the sugar and brighten the citrus.
Vanilla extract -pairs so well with the lemon.
What do I need to make the glaze?
Soft cream cheese -the perfect base for a lemony icing.
Confectioner’s sugar -sweetens the cream cheese and balances the tartness.
Lemon juice -real lemon flavor!
Lemon zest -bigger lemon flavor! Ha!
How do I make lemon brownies?
Preheat the oven to 350 °F, 180 °C. Whisk together the flour with the lemon zest and salt in a bowl. Then, in a tabletop mixer with the paddle attachment, beat the butter, sugar, and vanilla extract until fluffy. Add the eggs one at a time to the butter mixture until incorporated. Then, add the lemon juice and baking soda and beat until incorporated. The mixture will look curdled, but add the flour mixture in a few batches while beating on low speed anyway. It will come together.
How long do I cook the brownies?
Line an 8 x 8-inch baking pan with parchment paper and lightly grease with butter. Spread the batter into the prepared pan and bake on the center rack for 25-27 minutes. When they’re done, there should no longer be a ripple in the center. The brownies should be set but very moist.
What’s the trick to perfect brownies?
Do not over-bake, or they will not be fudgy. The edges will be springy and cake-like, but the center will be set with no jiggling, and it will still be moist when you insert a toothpick. Cool completely before icing.
How do I make the glaze?
Combine the glaze ingredients in a bowl and whisk until smooth. If the glaze has a glue-like texture, add more confectioner’s sugar (about half a cup) and whisk until smooth again.
What’s the best way to serve these brownies?
Spread the icing over the brownies, letting it run down the sides a bit to really make it look delectable. Cut the brownies and serve. Kali Orexi!
Can I make these ahead of time & freeze?
Yes! Make an extra batch for later. Once the brownies cool completely, wrap them in plastic wrap and freeze. When you’re ready to serve, let brownies come to room temperature on the counter. Then, make the icing and spread it over the brownies. Cut and serve as usual.
Do you have more lemon desserts?
I love lemon and created The Best Lemon Bar Tart you’ll ever eat. It’s a luscious and zesty lemon curd in a buttery shortbread crust. If you’re looking for cake, try my Lemony Coconut Cake, Lemon Layer Cake with Lemon Curd & Mascarpone Frosting, Lemon Ricotta Cake, or Pistachio & Lemon Cake. I even have a lemon Cream Cake, Yogurt Lemon Cake, and Lemon Roulade Cake. If you enjoy loaves as much as I do, try my Lemon Olive Oil Cake, Blueberry Lemon Loaf, or Lemon & Raspberry Coffee Cake. There are so many more, so let me know which one you love most.
Watch the Video:
Lemony Brownies
These lemon brownies have the classic fudgy texture of brownies yet they're bright and lemony and don't have any chocolate. Enjoy!
Ingredients
- 1/4 lb (113g) softened unsalted butter
- 1 cup granulated sugar
- 2 eggs at room temperature
- zest of a large lemon or 2 small lemons
- 1/4 cup lemon juice
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
For the Glaze:
- 4 oz (113g) soft cream cheese
- 1 and 1/2-2 cups confectioner's sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 350 °F, 180 °C.
Line an 8 by 8-inch baking pan with parchment paper and lightly grease with butter.
In a bowl combine the flour with the lemon zest and salt and whisk together.
Beat the butter, sugar, and vanilla extract until fluffy.
Add the eggs one at a time until incorporated.
Add the lemon juice and baking soda and beat until incorporated. The mixture will curdle.
Add the flour mixture in a few batches while beating on low speed.
Spread the batter into the prepared pan.
Bake on the center rack for 25-27 minutes. There should no longer be a ripple in the center. The brownies should be set but very moist. Do not over-bake or they will not be fudgy.
Cool completely.
Combine the glaze ingredients in a bowl and whisk together until smooth. If the glaze is a glue-like texture, add more confectioner's sugar (about a half cup) and whisk together.
Spread the icing over the brownie and serve.
Kali Orexi!
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