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    Home > Desserts > Moist Fudgy Lemon Brownies

    Moist Fudgy Lemon Brownies

    Last updated May 26, 2021. Originally posted May 26, 2021 By Jyothi Rajesh Leave a Comment

    Recipe Video Print
    moist fudgy lemon brownies stacked up with mint leaves with text overlay
    moist fudgy lemon brownies stacked up with mint leaves with text overlay

    Lemon brownies has everything that you would expect in a brownie it’s moist, fudgy and chewy but with a refreshingly bright lemony tart sweetness in it. The glorious lemon glaze on top makes these brownies top notch.

    2 slices of lemon brownies stacked up
    Jump to:
    • About fudgy lemon brownies recipe
    • Ingredients you’ll need:
    • How to make lemon brownies
    • FAQS
    • 📋Moist Fudgy Lemon Brownies

    About fudgy lemon brownies recipe

    1. Lemon brownies has everything a brownie would be – moist, fudgy, chewy.
    2. Lemon brownies are refreshingly lemony tart and sweet which comes from fresh lemon juice, lemon zest and smooth lemon glaze on top of the brownies.
    3. The best part of the brownies is definitely the glorious smooth lemon glaze added on top. The glaze is sweet with a hint of tartness in it that comes from fresh lemon juice and loads of lemon zest.
    4. This brownie is definitely one of the most favorite summer treat to make when lemons are available in plentiful.
    5. A great dessert for potluck, picnics, and every other celebration that you hold during summer. A great treat for farewell to summer parties as well.
    6. Bright like sunshine lemon brownies are fantastic treat that entire family will agree upon!
    7. It’s easy to make dessert and you’ll need basic pantry ingredients to make it. Bet you have all ingredients necessary in your pantry already! Let’s get going.

    Ingredients you’ll need:

    • ⅔ cup butter, softened to room temperature
    • 1 ¼ cup sugar
    • 2 tablespoon lemon juice, freshly squeezed
    • 2 tablespoon lemon zest
    • 4 large eggs, room temperature
    • 1 ½ cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    all ingredients for lemon brownies

    FOR GLAZE:

    • 1 cup powdered sugar
    • 2-3 tablespoon lemon juice, freshly squeezed
    • 4 tablespoon lemon zest
    all ingredients for lemon brownies lemon glaze

    Do not substitute fresh lemon juice with bottled juice. You have to use fresh lemon juice and lemon zest for making lemon brownies.

    You can use a mix of butter and canola oil to measure together to ⅔ cup and use it to make brownie batter.

    While granulated sugar can’t be substituted with brown sugar. Brown sugar will change the color and texture of the brownies.

    Ingredients additions and substitutions:

    1. Feel free to add extra tablespoon of lemon juice or extra lemon zest to brownie batter and glaze if you love lemony tart flavored lemon brownies. Do this step with caution. It’s only for those who love extra tart flavors!
    2. Poppy seeds go very well with lemon desserts. I don’t see why you can’t add 1 to 2 tablespoon of poppy seeds to the brownie batter if you like the combination.
    3. Feeling crazy adventurous? Try adding chocolate chips either to the batter or on top of the brownie instead of lemon glaze!

    How to make lemon brownies

    Pre-heat oven at 350° F. Line a 9×9 or 8×8 baking pan with aluminium foil with sides of the foil extended over the pan for easy removal of the brownies. Grease aluminium foil with cooking oil or butter.

    • In a bowl sieve all-purpose flour, baking powder and salt together.
    • Beat softened butter, granulated sugar, freshly squeezed lemon juice and lemon zest in large bowl. Keep scraping the edges of the bowl while you beat. Beat until butter and sugar is creamy.
    • Crack 1 egg into the butter mix at a time and beat for 10-15 seconds until incorporated.
    • Tip: do not over mix it will result in tougher brownies. Over mixing will also result in butter and eggs getting separated and the mix will look split.
    • Finally add flour into the bowl and mix until ingredients are incorporated.
    step by step picture collage of lemon brownies
    • Transfer brownie batter into baking pan lined with aluminium foil.
    • Bake in pre-heated oven at 350° F for 20 to 22 minutes or until the top of the brownie looks set and is lightly golden brown.
    • Pro-Tip: Do not bake for longer than mentioned time.
    • Allow brownie to cool for 15 to 20 minutes before you remove and transfer to another tray to add glaze.
    step by step picture collage of lemon brownies

    While brownie cools make lemon glaze.

    For lemon glaze whisk together powdered sugar, lemon zest and start with 1 tablespoon of lemon juice first. Add more lemon juice only if needed to adjust the consistency of glaze. It should be thick but pourable/spreadable consistency.

    step by step picture collage of lemon brownies

    Once brownies have cooled, carefully lift it off the tray place it on a large plate or tray.

    Spread lemon glaze evenly over the brownies.

    Allow the glaze to set.

    Cut lemon brownies into squares and serve.

    slices of lemon brownies on baking tray

    FAQS

    Can I use store bought cake mix to make lemon brownies?

    Yes you can. Use yellow cake mix and lemon extract to get lemon flavors. You’ll need 1 box of yellow cake mix, ½ teaspoon of lemon extract, eggs, lemon juice and lemon zest to make the brownies.
    Don’t forget to add lemon glaze on top once you bake brownies from yellow cake mix.

    What can I substitute for eggs?

    Option 1: replace egg with water+baking powder+oil mix.
    2 tablespoons water + 2 teaspoon baking powder + 1 teaspoon vegetable oil = 1 large egg
    Option 2 (not a vegan option): use yogurt in place of egg. Use ⅔ cup yogurt in the recipe.
    Options 3: unsweetened apple sauce is one of most popular substitute for eggs in all baking recipes.
    ¼ cup unsweetened apple sauce = 1 large egg. Note apple sauce might change the color of the brownies. I personally never liked the results while replacing eggs with applesauce for these brownies!

    Can I make it ahead of time?

    Yes, you can bake lemon brownies ahead. Once glaze is completely set store covered in air tight container on the counter for a day or two after that store in refrigerator.
    To store longer, you can freeze lemon brownies in air tight freezer safe container. Hold the glaze if you want to freeze.
    To serve frozen lemon brownies, thaw at room temperature for 1 to 2 hours and then serve. Add glaze after thawing the brownies.

    My brownie batter curdled!

    When you add cold eggs or any cold ingredients while making the batter, the batter can curdle or split. Make sure to bring all ingredients to room temperature before starting.
    Curdled batter doesn’t matter most times, don’t chuck it away. Go ahead and bake it, it will bake just fine.

    What can I use to substitute powdered sugar?

    Glaze needs to be made with powdered sugar. You can try making your own powdered sugar using 1 cup regular sugar and 1 tablespoon corn starch in blender and process until fine powder is formed.
    Note – I haven’t tried this, but I know a lot of people suggest this if you don’t have powdered sugar.

    close up of 2 slices of lemon brownies stacked up

    MORE LEMON DESSERTS

    Easy lemon pudding

    Lemon crinkle cookies

    Lemon curd

    OTHER LEMON RECIPES TO TRY:

    Chinese lemon chicken

    Lemon garlic shrimp

    Lemon pepper chicken

    Greek lemon potatoes

    Lemon butter sauce for fish

    Lemon iced tea

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    2 slices of lemon brownies stacked up
    2 slices of lemon brownies stacked up

    📋Moist Fudgy Lemon Brownies

    Lemon brownies has everything that you would expect in a brownie it’s moist, fudgy and chewy but with a refreshingly bright lemony tart sweetness in it. The glorious lemon glaze on top makes these brownies top notch.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Chill Time: 20 minutes
    Servings: 9 servings
    Calories: 388kcal
    Author: Jyothi Rajesh

    Ingredients

    • ⅔ cup butter softened to room temperature
    • 1 ¼ cup sugar
    • 2 tablespoon lemon juice freshly squeezed
    • 2 tablespoon lemon zest
    • 4 eggs room temperature
    • 1 ½ cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    FOR GLAZE:

    • 1 cup powdered sugar
    • 2-3 tablespoon lemon juice freshly squeezed
    • 4 tablespoon lemon zest

    Instructions

    • Pre-heat oven at 350° F. Line a 9×9 or 8×8 baking pan with aluminum foil with sides of the foil extended over the pan for easy removal of the brownies. Grease aluminum foil with cooking oil or butter.
    • In a bowl sieve all-purpose flour, baking powder and salt together.
    • Beat softened butter, granulated sugar, freshly squeezed lemon juice and lemon zest in large bowl. Keep scraping the edges of the bowl while you beat. Beat until butter and sugar is creamy.
    • Crack 1 egg into the butter mix at a time and beat for 10-15 seconds until incorporated.
      Tip: do not over mix it will result in tougher brownies. Over mixing will also result in butter and eggs getting separated and the mix will look split.
    • Finally add flour into the bowl and mix until ingredients are incorporated.
    • Transfer brownie batter into baking pan lined with aluminum foil.
    • Bake in pre-heated oven at 350° F for 20 to 22 minutes or until the top of the brownie looks set and is lightly golden brown.
      Pro-Tip: Do not bake for longer than mentioned time.
    • Allow brownie to cool for 15 to 20 minutes before you remove and transfer to another tray to add glaze.
    • While brownie cools make lemon glaze.
    • For lemon glaze whisk together powdered sugar, lemon zest and start with 1 tablespoon of lemon juice first. Add more lemon juice only if needed to adjust the consistency of glaze. It should be thick but pourable/spreadable consistency.
    • Once brownies have cooled, carefully lift it off the tray place it on a large plate or tray.
    • Spread lemon glaze evenly over the brownies.
    • Allow the glaze to set.
    • Cut lemon brownies into squares and serve.

    Video

    Notes

    1. Do not substitute fresh lemon juice with bottled juice. You have to use fresh lemon juice and lemon zest for making lemon brownies.
    2. You can use a mix of butter and canola oil to measure together to ⅔ cup and use it to make brownie batter.
    3. While granulated sugar can’t be substituted with brown sugar. Brown sugar will change the color and texture of the brownies.
    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 388kcal | Carbohydrates: 58g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 279mg | Potassium: 112mg | Fiber: 1g | Sugar: 41g | Vitamin A: 528IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!
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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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