Bright, buttery, and bursting with citrus flavor, Little Lemonies {Lemon Brownies} are the ultimate treat for lemon lovers and dessert enthusiasts alike. Each square is a zesty bite of sunshine.
With their fudgy texture, rich lemon glaze, and golden crumb, these lemon brownies are far from your average bar dessert. They’re easy to make, irresistibly tangy, and perfect for spring and summer gatherings.
Zesty Stars of the Show: Ingredients for Little Lemonies
- All-purpose flour – Provides the perfect soft, tender structure to these blondie-style brownies.
- Granulated sugar – Adds balanced sweetness to complement the tang of lemon.
- Lemon zest – Infuses intense citrus aroma and bright flavor throughout each bite.
- Fresh lemon juice – Delivers that signature zing and tart punch in both the batter and glaze.
- Salted butter – Adds richness and moisture while enhancing the lemon’s natural brightness.
- Eggs + egg yolk – Create a dense, fudgy texture that sets these apart from traditional cakes.
- Vanilla extract – Rounds out the flavors with warmth and depth.
- Powdered sugar – Whisked into the glaze for a silky finish that melts on your tongue.
How to Make These Sweet and Sunny Squares
Begin by prepping your pan and oven—line with parchment, grease lightly, and preheat to 350°F.
Whisk dry ingredients together: flour, sugar, baking powder, salt, and lemon zest. In a separate bowl, blend butter, eggs, yolk, lemon juice, and vanilla until smooth.
Combine the wet and dry mixtures just until fully incorporated, then spread the batter into your pan. Bake for about 20 minutes until gently springy.
While the brownies cool completely, prepare a simple glaze with powdered sugar, lemon juice, and zest. Once cool, spread the glaze in a thin layer over the top, then refrigerate to set before slicing into perfect squares.
Tips & Twists: Make These Lemonies Your Own
For a twist on tradition, consider adding white chocolate chips or poppy seeds to the batter for extra texture and visual appeal. If you prefer a sharper lemon flavor, increase the zest or swap in Meyer lemons for a floral edge.
Chilling is key—not just for glaze setting, but also to intensify the lemon flavor and enhance the dense, brownie-like texture. These bars are best served cold, making them an ideal make-ahead dessert.
Sweet Storage: How to Keep Your Lemon Brownies Fresh
To keep Little Lemonies tasting their best, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, they freeze beautifully—just layer between parchment and seal tightly.
Thaw in the fridge or at room temperature, and enjoy chilled for that perfect fudgy bite every time.
Little Lemonies (Lemon Brownies)
Ingredients
Lemon Batter:
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest from 1 large lemon
- ¾ cup 159 g granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup 142 g all-purpose flour
- ½ cup 113 g salted butter, melted and cooled
Lemon Glaze:
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¾ cup 86 g powdered sugar
Instructions
- Preheat the oven to 350°F. Prepare an 8×8-inch baking dish by lining it with parchment paper, allowing the paper to overhang on two sides for easier removal. Lightly coat the bottom and sides with nonstick spray. Set the pan aside.
- In a large mixing bowl, combine the flour, granulated sugar, lemon zest, baking powder, and salt by whisking thoroughly.
- In a separate bowl or large measuring cup, whisk together the melted butter, eggs, egg yolk, lemon juice, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and stir just until the batter is fully incorporated.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 18 to 20 minutes, or until the surface springs back gently when touched. Allow the bars to cool completely in the pan.
- To prepare the glaze, mix the powdered sugar, lemon juice, and lemon zest in a small bowl until the consistency is smooth and even.
- Once the bars have cooled entirely, spread the glaze over the top using an offset spatula or a knife, smoothing it into a thin layer.
- Refrigerate for 1 to 2 hours to let the glaze firm up. Use the parchment overhang to lift the bars from the pan and cut into squares. Keep chilled until ready to serve.
