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These aren’t cakey lemon bars or wannabe blondies—they’re true lemon brownies with a soft, chewy bite and bold citrus flavor.
I used expert techniques like adjusting fat ratios, adding extra egg yolk for moisture, and dialing back the leavening to create the dense, brownie-like texture you expect. Every element was tested and refined, so you can bake these with confidence and get bakery-worthy results in your own kitchen.
Lemon Brownies Made Perfect
When I set out to create a lemon brownie recipe, I didn’t start from scratch, I started from strength. My lemon sugar cookies have been loved by thousands of bakers over the years, so I used that recipe as my foundation. Then I began the work of transforming a cookie into something denser, fudgier, and richer, the perfect lemon brownie.
To get that signature brownie texture, I adjusted the fat ratio, increasing the butter to make the base softer and more tender. I also added more moisture by incorporating an extra egg and an additional egg yolk. This small tweak makes a big difference: the yolk adds richness and chew while helping the brownies stay moist for days.
Next, I reduced the leavening to keep the texture dense and tight-crumbed, because these aren’t lemon cake bars or blondies. They’re brownies, and they should eat like one. I tested different combinations until I landed on the right balance: bright lemon flavor, chewy edges, and a soft, melt-in-your-mouth center.
This recipe is proof that when you understand the science of baking, how fat, eggs, and leavening work together, you can confidently develop a dessert that’s both familiar and brand new. Whether you’re a new baker or a seasoned one, you can trust that these lemon brownies are fully tested, thoughtfully developed, and ready for your kitchen.
Ingredients for Lemon Brownies
- All-purpose flour
- Cornstarch: Just a teaspoon helps soften the flour’s gluten structure, resulting in a more tender, slightly chewier brownie. It’s a small but effective trick for bakery-style texture.
- Salt
- Baking powder
- Unsalted butter: Using softened butter (not melted) lets us cream it with the sugar for just enough lift—while still keeping that dense brownie bite.
- Granulated sugar
- Lemon zest and Lemon juice: We use both for bold, layered citrus flavor. The zest brings intense lemon oil from the peel, while the juice adds brightness and tang without thinning the batter too much.
- Eggs
- Egg yolk: Adding an extra yolk boosts moisture and chew. It also adds richness, helping the brownies stay soft and dense rather than cakey.
How to Make Lemon Brownies
Regular brownies, move aside! Once you try these delicious lemon brownies your entire family will be hooked. Here is the step-by-step guide that even the most novice baker can follow with success:
- Prep oven and pan. Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, allowing some hangover for easy removal. Set aside.
- Combine dry ingredients. In a small bowl, whisk together the flour, cornstarch, salt, and baking powder. Set aside.
- Cream butter and sugar. In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Combine wet ingredients. Add the lemon zest, lemon juice, eggs and egg yolk, mixing to combine.
- Mix in dry ingredients. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Bake and cool. Pour the batter into the prepared baking pan and smooth the top. Bake for 30–40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool completely in the pan.
- Optional glaze: In a small bowl, whisk together 2 tablespoons of lemon juice and 1 cup of powdered sugar until smooth. Drizzle over the cooled lemon brownies, then let the glaze set before slicing.
Lemon Brownie Storage
Store leftover brownies in an airtight container in the refrigerator for up to 5 days. Let the brownies completely cool before wrapping or closing in a container. If you use the glaze, store them in a single layer so they don’t stick together as the glaze begins to harden. You could also put parchment paper between the brownies. They will still stick to the paper but easily peel off.
You can also freeze these brownies! To freeze, let them cool completely and then wrap each square individually in plastic wrap. Store them in a freezer-safe airtight container or ziploc bag for up to three months. When you’re ready to eat them, thaw in the refrigerator over night or on your counter at room temp.
More Brownie Recipes
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Lemon Brownies
Ingredients
- 1 cup (120g) all-purpose flour
- 1 tsp cornstarch
- ½ tsp salt
- ¼ tsp baking powder
- ½ cup (113g) unsalted butter, room temperature
- 1 ¼ cups (248g) granulated sugar
- 2 Tbsp lemon zest
- 2 Tbsp lemon juice
- 2 large eggs
- 1 large egg yolk
Lemon Glaze
- 2 Tbsp lemon juice
- 1 cup (113g) powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, allowing some hangover for easy removal. Set aside.
- In a small bowl, whisk together the flour, cornstarch, salt, and baking powder. Set aside.1 cup (120g) all-purpose flour, 1 tsp cornstarch, ½ tsp salt, ¼ tsp baking powder
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes.½ cup (113g) unsalted butter, 1 ¼ cups (248g) granulated sugar
- Add the lemon zest, lemon juice, eggs and egg yolk, mixing to combine.2 Tbsp lemon zest, 2 Tbsp lemon juice, 2 large eggs, 1 large egg yolk
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool completely in the pan.
- Optional glaze: In a small bowl, whisk together 2 tablespoons of lemon juice and 1 cup of powdered sugar until smooth. Drizzle over the cooled lemon brownies, then let the glaze set before slicing.2 Tbsp lemon juice, 1 cup (113g) powdered sugar
