Glazed Lemon Brownies

These glazed lemon brownies are my go-to treat when I want something bright, sweet, and just a little tangy. They have a wonderfully light and fluffy texture, and that extra drizzle of lemon glaze gives them the perfect citrus punch. Every bite feels like sunshine on a plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

For the glaze:

1/2 cup powdered sugar

2 tablespoons fresh lemon juice

Directions

I preheat my oven to 350°F (175°C) and grease and flour an 8×8-inch baking dish, or line it with parchment paper for easy removal.

In a large bowl, I whisk together the melted butter and granulated sugar until smooth.

I add the eggs, lemon zest, and lemon juice, whisking until everything is well combined.

In a separate bowl, I whisk the flour, baking powder, salt, and vanilla extract together.

I gradually mix the dry ingredients into the wet ingredients until just combined, making sure not to overmix.

I pour the batter into the prepared baking dish and spread it evenly.

I bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the brownies are baking, I prepare the glaze by whisking the powdered sugar and lemon juice until smooth.

Once the brownies are done, I let them cool completely in the pan.

I drizzle the glaze over the cooled brownies, let it set, and then cut them into squares.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 25-30 minutes

Total Time: 35-40 minutes

Servings: 16

Calories: 210 kcal per serving

Variations

I sometimes switch things up by adding white chocolate chips to the batter for a sweeter contrast. If I want an even more intense lemon flavor, I mix a little extra zest into the glaze. For a spring twist, I’ve also tried replacing half the lemon juice with fresh orange juice, which gives a lovely citrus blend.

Storage/reheating

I keep these lemon brownies in an airtight container at room temperature for up to 3 days. If I need them to last longer, I store them in the refrigerator for up to a week. To freeze, I wrap individual brownies tightly and place them in a freezer-safe bag; they keep well for up to 2 months. I let them thaw at room temperature and, if I want that fresh-baked feel, I warm them in the microwave for a few seconds.

FAQs

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice because it gives a brighter, fresher flavor, but bottled juice will work if that’s what I have on hand.

How do I know when the brownies are done?

I look for the edges to be set and a toothpick inserted in the center to come out clean or with just a few moist crumbs.

Can I double this recipe?

Yes, I double the ingredients and bake in a 9×13-inch pan, adjusting the baking time to about 30-35 minutes.

Can I make them gluten-free?

I swap the all-purpose flour for a good 1:1 gluten-free flour blend, and the texture turns out surprisingly similar.

How do I keep the glaze from soaking in?

I make sure the brownies are completely cooled before glazing, so the glaze stays on top rather than melting into the brownies.

Conclusion

These glazed lemon brownies are my cheerful answer to any dessert craving. They’re quick, easy, and bursting with fresh citrus flavor. Whether I make them for a party or just to brighten my own day, they always disappear fast.

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