Chewy lemon brownies in neat squares with glossy lemon glaze, bright zest sprinkled on top, on a small plate with a lemon nearby.
These Lemonies are lemon brownies with a chewy bite, a buttery crumb, and a punchy lemon glaze on top. They’re sweet, tangy, and super snackable—like a blondie and a lemon bar had the coziest little dessert baby. You’ll get that fresh citrus pop in every square, with just the right amount of fudgy chew. If you love lemon desserts, these lemon brownies will disappear fast.
Introduction
When you want something bright but still rich, Lemonies are the answer. These lemon brownies bake up thick, soft, and chewy, with that classic brownie-style bite—just with lemon instead of chocolate.
The standout trick is using plenty of lemon zest plus a simple powdered sugar glaze. The zest gives big flavor without making the batter too wet, and the glaze soaks in a little to make the top shiny and sweet.
This Lemonies recipe is a total reader favorite because it’s easy, quick, and always gets compliments. Bring these lemon brownies to a party and someone will 100% ask for the recipe.
Why You’ll Love This Lemonies (Lemon Brownies)
- Ultimate citrus treat: Chewy lemon brownies with real lemon zest taste bright and sunny.
- Better than bakery: The buttery crumb plus tangy glaze tastes fresh, not fake.
- One-bowl friendly: Simple mixing makes this an easy weeknight dessert.
- Perfect for sharing: Slice into neat squares for potlucks, showers, and lunchbox treats.
- Make-ahead win: Lemonies stay moist for days and taste even better after a rest.
Ingredients for Lemonies (Lemon Brownies)
For the lemon brownie batter
- Unsalted butter (1/2 cup, melted and cooled slightly): Makes lemonies rich and chewy; melted butter helps that brownie-like texture. Swap: salted butter works, just reduce added salt a pinch.
- Granulated sugar (1 cup): Sweetens and helps create a crackly top. Swap: use 3/4 cup sugar plus 1/4 cup light brown sugar for a slightly deeper flavor.
- Eggs (2 large): Gives structure and keeps the bars fudgy and sliceable.
- Lemon zest (2 tablespoons): The main flavor booster; zest adds big lemon taste without extra liquid. Swap: add more zest if you love bold lemon.
- Fresh lemon juice (3 tablespoons): Adds tang and balances sweetness. Swap: bottled lemon juice works, but fresh tastes brighter.
- Vanilla extract (1 teaspoon): Rounds out the lemon so it tastes bakery-smooth.
- All-purpose flour (1 1/4 cups): Builds the bar structure. Swap: a 1:1 gluten-free baking blend usually works.
- Fine salt (1/4 teaspoon): Makes the lemon pop and keeps the sweetness in check.
For the easy lemon glaze
- Powdered sugar (1 cup): Creates a smooth, sweet top layer.
- Fresh lemon juice (2–3 tablespoons): Thins the glaze and adds tang; start with 2 tablespoons and add more as needed.
How to Make Lemonies (Lemon Brownies)
- 1. Preheat and line: Heat your oven to 350°F. Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment corners so nothing sticks.
- 2. Whisk the wet base: Whisk melted butter and sugar for 30 seconds until glossy. Add eggs, lemon zest, lemon juice, and vanilla, then whisk until smooth and slightly thicker.
- 3. Fold in the dry: Sprinkle in flour and salt. Stir gently just until you don’t see dry streaks. Don’t overmix—this keeps your lemon brownies tender and chewy.
- 4. Bake until set: Spread batter evenly in the pan. Bake 22–28 minutes, until the edges look set and the center no longer jiggles. A toothpick should come out with a few moist crumbs.
- 5. Cool completely: Let the lemonies cool in the pan for at least 45 minutes. This is the difference between clean squares and messy ones.
- 6. Glaze and slice: Whisk powdered sugar with lemon juice until smooth and pourable. Spread over cooled bars. Let the glaze set 15–20 minutes, then lift out and slice into squares.
Reader Review: These were the perfect lemon brownies. Chewy, bright, and the glaze made them taste like a fancy bakery bar.
Tips for Perfect Lemonies (Lemon Brownies)
- Zest first, then juice: It’s much easier to zest lemons before you cut them.
- Measure flour lightly: Too much flour can make lemon brownies cakey instead of chewy.
- Bake on the lower end: Slightly underbaked lemonies stay fudgy as they cool.
- Glaze after cooling: Warm bars melt the glaze and make it soak in too much.
- Cut with a clean knife: Wipe the blade between slices for sharp, pretty edges.
Variations & Substitutions
- Extra tang: Add 1/2 teaspoon lemon extract for a punchier lemon brownie flavor.
- Berry swirl: Drop 2 tablespoons raspberry jam on top of the batter and swirl lightly before baking.
- White chocolate chips: Stir in 1/2 cup for a sweeter, creamy bite.
- Dairy-free: Use a plant-based butter stick; keep everything else the same.
- Glaze-free: Dust with powdered sugar instead for a quick, simple finish.
- Thicker bars: Use a loaf pan and increase bake time a few minutes, watching the center.
Storing & Reheating
- Counter: Store in an airtight container for up to 2 days if your kitchen is cool.
- Fridge: Store 3–5 days for the cleanest slices and the chewiest texture.
- Freezer: Freeze bars up to 2 months. Wrap squares tightly and place in a freezer bag.
- Reheat: These are best at room temp, but 5–8 seconds in the microwave makes them extra soft.
Serving Suggestions & Pairings
- Serve with fresh berries for a bright, summery plate.
- Pair with hot coffee or iced tea for an easy afternoon treat.
- Add a scoop of vanilla ice cream if you want a cozy dessert upgrade.
- Pack into lunchboxes as a sweet little citrus surprise.
Lemonies (Lemon Brownies) Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 16 squares
Category: Desserts & Baking
Method: Baking
Cuisine: American
Diet: Vegetarian
Ingredients
For the batter
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon fine salt
For the glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- 1. Heat oven to 350°F. Line an 8×8-inch pan with parchment and lightly grease.
- 2. Whisk melted butter and sugar. Whisk in eggs, lemon zest, lemon juice, and vanilla.
- 3. Stir in flour and salt just until combined.
- 4. Bake 22–28 minutes until set with a few moist crumbs on a toothpick. Cool completely.
- 5. Whisk powdered sugar with lemon juice until smooth. Spread over bars, let set, then slice.
Notes
- Cool fully before glazing for the cleanest slices.
- For extra tang, add a little more zest on top of the glaze.
If you bake these Lemonies, leave a rating and a comment so everyone can see your tips. Do you like your lemon brownies extra tangy, or more sweet and mellow?
Print
Lemonies (Lemon Brownies) (Easy, Chewy, Bright and Buttery)
- Total Time: 34 minutes (plus cooling)
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
These lemonies (lemon brownies) are chewy, buttery, and bright—like a brownie meets lemon bar, finished with a tangy lemon glaze.
Ingredients
- 1 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- Heat oven to 350°F. Line an 8×8-inch pan with parchment.
- Rub sugar and lemon zest together with your fingers until fragrant.
- Whisk in melted butter, then eggs, lemon juice, and vanilla until glossy.
- Fold in flour and salt just until no dry streaks remain.
- Spread batter in pan and bake 20–26 minutes until edges are set and center is just set.
- Cool completely.
- Whisk glaze ingredients and spread over cooled lemonies. Slice once glaze sets.
Notes
- Don’t overbake—lemonies should be chewy.
- For cleaner cuts, chill 30 minutes before slicing.
Storage
- Store airtight at room temperature up to 2 days or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American