Chewy Glazed Lemon Brownies
“Soft & Chewy Glazed Lemon Brownies made with fresh lemon!”
Visual learner? Watch me make this lemon brownies recipe from start to finish!
Last week I replenished all of my natural homemade cleaning products. One of the many reasons why I love making my cleaning products is because I can change up the scents with essential oils. I like to have my home scents match. If it’s a light vanilla fragrance I’m going for, then everything, including cleaning products, MUST be vanilla-scented. No mix-matching.
Since I’m going through a lemon-scent phase, I scented my cleaning products with lemon oil, and I’m digging the freshness! Lemon has such a light and clean scent doesn’t it? All that bright, fresh lemon aroma put me in the mood for a batch of these chewy glazed lemon brownies!
It’s been years since I’ve made lemon brownies. Every Spring and Summer, I start seeing these yellow lemony beauties floating around Pinterest and Facebook, teasing me all willy-nilly while trying my best to keep my infamous muffin top in check. I lose every. Single. Time.
What are lemon brownies?
These glazed lemon brownies have the same texture as a soft and chewy brownie, only in lemon form. It’s slightly “fudgy,” slightly cakey, and downright divine!
Some folks call them lemon blondies, but lemon brownies sound so much cooler, don’t you think? Besides, this is the recipe I use for making chocolate brownies only with a few adjustments. The texture is more like a brownie than a blondie to me. So it’s a brownie, mkay. Case closed.
What do lemon brownies taste like?
These chewy lemon brownies taste like a dose of lemony sunshine! They have such a robust natural lemon flavor thanks to that fresh lemon juice, lemon zest, and all-natural lemon extract. And if that wasn’t enough lemon flavor to induce lemon nirvana, these brownies are finished off with a tart & sweet glaze that tastes like lemonade! It’s a true lemon lovers brownie for sure!
Want it denser? Here’s how!
Something tells me that these babies would be a hit at bake sales. Back in my bake sale days, lemon anything was always the first to go. These lemon brownies get even better the next day! Once stored in an airtight container for a day, the texture becomes denser and fudgier so keep that in mind. I always prefer it the next day! Such a delicious dessert!
Lemon Brownie Recipe Ingredients
BROWNIES
- unsalted butter
- granulated sugar
- eggs
- buttermilk
- all-purpose flour
- salt
- fresh lemon juice
- lemon zest
- natural lemon extract
LEMON GLAZE
- powdered sugar
- lemon juice
- lemon zest
How To Make The BEST Lemon Brownies
INSTRUCTIONS
- Preheat the oven to 325. F.
- Line an 8 x 8 glass baking pan with parchment paper. (can also use cooking spray) Set aside.
- In a large bowl, mix together butter and sugar.
- Mix in eggs and buttermilk. (use a hand mixer on medium speed if desired)Set aside.
- In a medium-size bowl whisk together flour and salt.
- Add flour mixture into wet ingredients, mixing just until the flour is well incorporated.
- Stir in lemon juice, lemon zest, and lemon extract.
- Pour the batter into the prepared dish and spread into an even layer.
- Bake for 30-40 minutes or until the center is set (Be careful not to overbake. Brownies should be a bit fudgy)
- Let brownies cool completely.
- While brownies are cooling, stir together glaze ingredients until silky and smooth.
- Spread glaze onto cooled brownies and sprinkle with lemon zest.
- Once the glaze has hardened, cut brownies into 2-inch cubes.
- Store in an airtight container.
Lemon Brownie FAQs
Can I use lime juice instead of lemon juice? Yes, you can. They will be Lime Brownies.
Can add vanilla extract? Absolutely! About 1/4-1/2 teaspoon works.
Why doesn’t this recipe have baking powder or baking soda? These brownies bake up fudgy and dense so the only leavening needed is salt.
Can I add in white chocolate chips? Sure, if you’d like. I’ve never added them in so I can’t comment on the taste.
Are lemon brownies healthy? Lemons contain vitamin C, potassium, and fiber which is healthy. However, this brownie would not be considered a healthy dessert.
Can I make these gluten-free? Sure, use your favorite gluten-free flour.
Should lemon brownies be refrigerated? Lemon brownies will last longer if refrigerated.
Can you freeze lemon brownies? Yes, wrap the cooled brownies in plastic wrap and place them in a freezer container.
In the mood for more lemon desserts? Check out my lemon velvet cake!
Get the Recipe: Chewy Glazed Lemon Brownies
Ingredients
- 10 tablespoons unsalted butter, melted
- 1 ¼ cup granulated sugar
- 2 eggs, room temperature
- ¼ cup buttermilk
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 Tablespoons fresh lemon juice
- 1 ½ teaspoon lemon zest, plus more for garnish
- ½ teaspoon natural lemon extract
- LEMON GLAZE
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- lemon zest, for garnish
Instructions
- Preheat the oven to 325. F.
- Line an 8 x 8 glass baking dish with parchment paper. Set aside.
- In a large bowl, combine butter and sugar.
- Mix in eggs and buttermilk. Set aside.
- In a medium-size bowl, whisk together flour and salt.
- Add dry ingredients into wet ingredients, mixing only until the flour is well incorporated.
- Stir in lemon juice, lemon zest, and lemon extract.
- Pour into the prepared dish and spread into an even layer.
- Bake for 30-40 minutes or until the center is set (Be careful not to overbake. Brownies should be a bit fudgy)
- Let brownies cool completely.
- While brownies are cooling, stir together glaze ingredients until silky and smooth.
- Spread glaze onto cooled brownies and sprinkle with lemon zest.
- Once the glaze has hardened, cut brownies into 2-inch cubes.
- Store in an airtight container.
Video
Notes
Red Velvet Brownies
Made as written. Worst recipe ever. Also she doesn’t reply to questions as you can see going back for years there are no replies.
I bought 3 bottles of oil from King Arthur Bakers (lemon, orange, lime). Do you think I could use them in this brownie recipe? If so would you replace the extract, juice, or zest with it? I was thinking I’d make these in all 3 of my flavors; lemon, orange, and lime. To use up these oils amd then not buy something I’m not sure how to use. But I live the 3 flavors and thought I’d find a recipe on King Arthur site, wrong. So I went to the Queen of cooking and baking. Thank you
Thank you!! This turned out great. I didn’t have lemon extract so I just used an extra tablespoon of lemon juice, and it worked out fine!
Can you use regular milk?
I would like to know this answer as well.
My daughter is a lemon head. She loves lemon cookies, lemon cupcakes and I made these and she said this is best. I have been following your recipes for years. I was very impressed by your cooking skills, because I learned are my skills from my granny, great aunt and other old ones when I was 10 yrs old. Coming from Miami I also learn different ethic cooking skills. Continue your journey.
These are amazing. I have to eat gluten free so I used Bob’s Red Mill 1 to 1 baking flour and they turned out perfect. I also have sugar issues so I sweetened them with a combo of allulose, erythritol, and stevia. I used powdered erythritol for the glaze. No one in the family had any idea of the substitutions I used. I will definitely make these again. And, it is true, they are better on day 2 – if you can keep them around that long.