Lemon Brownies – sometimes called lemon blondies these are a dense lemon bar topped with a lemon glaze that make for a bright and refreshing dessert.
I am sure you are reading the title asking how can these be called brownies when there isn’t any chocolate involved. Well, because they have the texture of a rich and fudgy brownie.
So yes, I will call these fudgy, but that is referring to the texture not a typical chocolate fudge. So if you like lemon and you like brownies you are going to love these!
Click HERE to get the recipe.
One thing that always bothers me about lemon desserts is when they have just a hint of lemon. If there is lemon in there and that is the feature flavor, I want them to taste like lemon. So you will notice there is quite a bit of lemon juice in the bars.
If you aren’t a huge lemon lover and want less lemon flavor, you can cut the amount of lemon juice in half and the recipe still bakes up perfectly.
How To Make Lemon Brownies
- In an electric mixer cream together the butter and sugar until it is well combined.
- Mix in the eggs, one at a time. You want to make sure one is fully incorporated before adding the next.
- Stir in the lemon juice and lemon zest until they are well blended.
- Then fold in the flour and salt until they are just combined. As soon as there are no more white streaks remaining you can be done mixing.
- Pour into a prepared 8 inch baking dish and bake for about 25 minutes, until a tester comes out clean.
- Let them cool completely and then pour on the glaze.
- To make the glaze mix together powdered sugar and lemon juice. Once well combined and spreadable, pour over brownies and spread in an even layer.
- Let them set up for about an hour before slicing so the glaze doesn’t make a huge mess.
Can You Freeze Lemon Brownies
Yes, you can. You can either tightly wrap the whole pan and freezer for up to 3 months, or wrap individual slices in plastic wrap and then place in a freezer safe plastic bag to store in the freezer.
To thaw just place them on the counter for a few hours.
Pro Recipe Tips
- Line your pan with parchment paper or foil so you can easily take them out of the pan to slice them. To get your parchment paper to stick, I spray with non-stick spray and then place the liner in.
- You can double the recipe to make this for a 9×13 inch pan.
- Let the brownies cool completely before you slice them. I like to wait until they are cool to put on the glaze, so it is more of a frosting. But if you put it on when they are still warm it will soak into the brownies some. But slicing them before they are cool will be a mess, they need the time to set up because of all the liquid in the batter.
- Store leftovers covered for up to a week.
More Lemon Recipes
- No Bake Lemon Cheesecake
- Lemon Crème Brulee
- Lemon Bars
- Lemon Crinkle Cookies
- Lemon Dessert Lasagna
- Iced Lemon Loaf Cake
I am sharing this recipe over at Imperial Sugar today. Click on Lemon Brownies to get the FULL recipe.
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