Lemon Brownies

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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.

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

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!

lemon brownies stacked on a plate with a bite taken out of the top one


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.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Butter – I always use unsalted for baking
  • Granulated Sugar – I used Imperial brand sugar for this recipe.
  • Eggs
  • Lemon Juice
  • Lemon Zest
  • All-Purpose Flour
  • Salt
bowl of lemon glaze to pour on lemon blondies

How To Make Lemon Brownies

  1. In an electric mixer cream together the butter and sugar until it is well combined.
  2. Mix in the eggs, one at a time. You want to make sure one is fully incorporated before adding the next.
  3. Stir in the lemon juice and lemon zest until they are well blended.
  4. 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.
  5. Pour into a prepared 8 inch baking dish and bake for about 25 minutes, until a tester comes out clean.
  6. Let them cool completely and then pour on the glaze.
  7. 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.
  8. Let them set up for about an hour before slicing so the glaze doesn’t make a huge mess.
lemon brownies in the pan

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.

lemon blondies stacked on white plate

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.
lemon blondies with glaze being poured on

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Lemon Brownies

By Erin
Lemon Brownies (sometimes called lemon blondies) are a dense lemon bar topped with a lemon glaze that make for a bright and refreshing dessert.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12


Lemon Brownies

  • 2/3 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 whole large eggs
  • 1/4 cup lemon juice
  • 1 lemon, zested
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Lemon Glaze

  • 3/4 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1-2 teaspoons milk, to thin (optional)


  • Preheat oven to 350°F. Line an 8-inch baking dish with parchment paper or grease and flour well. Set aside.
  • In an electric mixer, cream together butter and sugar together until well blended.
  • Beat in eggs, one at a time, making sure each is fully incorporated before adding next.
  • Mix in lemon juice and lemon zest until combined.
  • Add flour, salt, and mix until just blended, and there are no white streaks.
  • Pour into prepared baking dish and bake for 20-25 minutes until edges are golden and a tester comes out mostly clean. Remove from oven and allow to cool completely before adding glaze.
  • To make glaze, mix together powdered sugar and lemon juice until it is a spreadable consistency. Add milk (1 teaspoon at a time) if necessary, to thin it out. 
  • Spread over cooled bars. Let glaze set before slicing to serve.


I used Imperial Sugar for this recipe


Serving: 1g | Calories: 295kcal | Carbohydrates: 48g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 104mg | Sugar: 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 12
Calories: 295
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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