If you are a lover of lemon desserts but have never indulged in lemon brownies, then this is the recipe for you. It is quick and easy, and the brownies are oh so lemony!
A few years back we decided to plant a couple of lemon trees in pots as we were buying a lot from the supermarket. Fast forward to now and we’ve got lemons coming out of our ears almost! Not that we’re complaining because lemon recipes are very popular around here.
Easy Lemon Brownies
The lemon recipe that I’m sharing today is for some easy and delicious lemon brownies. I must warn you thought, these Tangy Lemon Brownies are not for those that like a hint of lemon. Oh no these brownies are for serious lemon lovers. This is the recipe you go to when you have a strong lemon craving. One bite and you will be in lemon heaven – I know I was!
The original recipe was found at The Domestic Rebel, and I have made it a few times now. It is very easy to prepare, and it always turns out beautifully. I didn’t change much, just halved the amount of salt because I was using salted butter. You could double the salt again if you are using unsalted butter.
I had never made a lemon brownie before finding this recipe. Chocolate was what I used to associate with a brownie, but that has changed now. I love that they have a dense fudgy brownie consistency but with a strong lemon tang.
I cut my brownies into smallish pieces and enjoy them as a snack, but bigger portions would make a great dessert. They would also be popular at a get together, I don’t think they would last too long. You might have to make a double batch!
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Tangy Lemon Brownies
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 16
- Category: Brownies
- Method: Easy Recipe
- Cuisine: Dessert
Description
If you love lemon desserts then you need this Lemon Brownie Recipe. It is quick and easy, and the brownies are oh so lemony! These brownies are great as a snack or enjoy them as a luscious lemon dessert!
Ingredients
For the brownies:
- 2/3 cup softened salted butter (160 g or 5 oz)
- 1 cup of sugar (225 g or 7 oz)
- 2 large eggs
- 4 tablespoons of fresh lemon juice
- zest from 2 lemons
- 1/4 teaspoon of salt
- 1 1/4 cups of plain flour (190 g or 6 1/4 oz)
For the Icing:
- 1 cup of icing/powdered sugar (150 g or 4 3/4 oz)
- 2 tablespoons of fresh lemon juice
- zest of one lemon for decoration
Instructions
Line a 20 cm (8 inch) or 22cm (9 inch) square cake tin with baking paper and preheat oven to 180 °C (350 °F).
Place the butter and sugar into a large mixing bowl and stir till combined.
Mix in the eggs one at a time until just combined – do not overmix.
Add lemon juice, lemon zest, salt, and flour and stir to combine.
Transfer the batter to the prepared tin and smooth the top.
Bake for 20 -25 minutes or until lightly golden and a cake tester/toothpick inserted into the middle comes out clean.
Allow to cool completely before icing.
Combine the icing sugar and lemon juice in a small bowl until smooth and spreadable. If too thick add more lemon juice 1 -2 drops at a time, if too runny add more icing sugar 1 tablespoon at a time.
Spread over uncut brownies and top with lemon zest.
Allow the icing to set for a few minutes and then slice and serve.
Nutrition
- Serving Size: 59g
- Calories: 217
- Sugar: 23g
- Sodium: 110mg
- Fat: 8.8g
- Saturated Fat: 5.4g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Hi, I'm Kaylene, and I'm a keen gardener,budding baker and wannabe DIYer!
Haven’t tried them yet, but really flat only a quarter of and inch thick
Hi Catherine, I have just checked the recipe again and I found a typo! The amount of butter should read 2/3 cup (160g or 5oz). The weight measurements are correct but the cup measurement was wrong. If you used 1/3 cup of butter, which was listed, this might be why the recipe didn’t turn out correctly. I have now corrected the mistake and I am very sorry if my typo caused your bake to be less than perfect. I hope that they were edible and tasty at least!
I give it a 5 star now that I tasted them along with my coworkers. Excellent, fudgy and so lemony!!!
Thanks for updating your rating Catherine!
We have so many lemons on our tree, so was very happy to see this recipe. I also saw your plum recipe which I will try as well. Our two plum trees just didn’t stop last year producing plums, so I’m always on the look out for new ways to use them. Thank you so much. Cheers Nita
Glad to hear that you liked the lemon brownies Nita! Our lemons are ready now so I’ll be making some more soon.
With regards to plums, I like to slice up and freeze some of mine so that I can use them over winter. My plum crumble, plum cake, and plum muffins all work well with either fresh or frozen plums. I hope you enjoy them if you do give them a try!
OMG. You’ve created a lemon monster! These are absolutely the best ever. Sorry I can’t rate them 10 starts instead of 5. Everyone requests them when we get together. They are really good with a raspberry swirl as well. Thank you so much for sharing.
I’m glad you liked them Shelby. I’m a lemon lover and I was in heaven too when I first tried these! I’ll have to try adding a raspberry swirl next time I make them, thanks for the suggestion!
When you say plain flour, is that all purpose flour? I can’t wait to make them.
Thank you!
Hi Cheryl, yes we call all purpose flour “plain flour” here in Australia. I hope you enjoy them!
Could you double the recipe and use a 9×13 pan?
I haven’t tried doubling the recipe Elizabeth, but I’m pretty sure it would work if you use a 9×13 pan.