Lemon Brownies

5 from 2 ratings

These aren’t cakey lemon bars or wannabe blondies—they’re true lemon brownies with a soft, chewy bite and bold citrus flavor.

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Keyword: lemon brownies

Servings: brownies

Author: Beth

Preheat the oven to 350°F (175°C). Line an 8x8 or 9x9-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