Lemonies (Lemon Brownies) have the same fudgy and chewy texture as traditional chocolate brownies, but with big bold citrusy lemon flavor! If you are a lemon lover, you are going to go crazy for these.
If you love lemon, you will seriously go nuts over these bars! They're easily comparable to brownies in texture being chewy and fudgy with zero cakiness. Perrrrfection if you ask me! These bars are dense and fudgy with smack-you-in-the-face lemon flavor. Lemon lovers unite!
I think what really makes these bars super amazing is the lemon glaze on top. It really gives them an extra bold zing of lemon-y goodness that really brings them over the top. Spreading the glaze on while the lemonies are still warm allows it to seep into the bars as they cool ultimately making them even more moist and makes the lemon flavor even more pronounced!
Why you'll love this recipe
- This lemon dessert tastes like a bright sunny day in Spring or Summer with it's fresh and bright lemon-y flavor.
- They have such an amazing gooey and fudgy texture. They are the perfect dessert for lemon lovers!
- These lemon blondies are super easy to make! You mix them up, bake and glaze them and they're ready to go!
- All-purpose flour
- Granulated sugar
- Pinch salt
- Unsalted butter
- 2 eggs + 1 egg yolk
- Lemon juice + zest
- Powdered sugar
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Citrus change: Substitute the lemon with orange to make orange brownies!
How to make Lemon Brownies
- Prepare batter: Cream together butter and sugar. Whisk in eggs and egg yolk until completely combined. Stir in lemon juice and lemon zest. Add flour and salt.
- Bake: Pour batter into prepared baking pan and bake for 20-25 minutes or until the edges just begin to brown.
- Make the glaze: Whisk powdered sugar, lemon juice and lemon zest together. Add lemon juice as needed to achieve the desired consistency. You want it to be pretty thick since you'll be spreading it on warm bars and it will thin out a bit.
- Glaze them: Allow bars to cool for about 5 minutes before spreading the glaze on top of the warm bars with a rubber spatula.
- Cut & serve: Once glaze is set and bars are cooled completely, cut them into bars and serve.
These lemon bars will stay fresh for up to 4 days stored in an airtight container at room temperature.
To freeze, wrap in plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag and freeze for up to 3 months. To thaw, set out at room temperature.
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- ¾ c all-purpose flour
- ¾ c granulated sugar
- pinch salt
- 1 cup unsalted butter softened
- 2 eggs
- 1 egg yolk
- 2 tbs lemon juice
- 2 teaspoon lemon zest
- 1 cup powdered sugar
- 2-4 tbs lemon juice
- ½-1 teaspoon lemon zest - optional
- Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper. For thicker bars, use an 8x8 pan.
- In a large bowl, cream butter and sugar together until fluffy. Whisk in eggs and egg yolk until completely combined. Stir in lemon juice and lemon zest. Add flour and salt and mix until just combined - do not over mix.
- Pour batter into prepared baking pan and bake for 20-25 minutes or until the edges just begin to brown and the top of the bars don't look "wet" anymore.
- While bars are baking, prepare glaze by whisking powdered sugar, lemon juice and optional lemon zest together until smooth. Add lemon juice as needed to achieve the desired consistency. (You want it to be semi-thick since you are spreading it on warm bars and it will thin out a bit.)
- Once bars are done, allow them to cool slightly, about 5 minutes, then spread the glaze on top with a rubber spatula. Once glaze is set and bars are cooled completely, cut them into bars and serve.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.