Lemon Brownies (Lemonies)

Deliciously zesty lemon brownies with a moist texture and bright flavor
Jump to Recipe

Lemon Brownies (Lemonies)
A soft, sunlit memory — I still think of the first autumn I baked Lemon Brownies (Lemonies) for a chilly porch visit, the steam from a mug of tea curling into the amber air as the citrus scent warmed the kitchen.

Introduction
There’s something wonderfully cozy about a tray of Lemon Brownies (Lemonies) on a cool fall afternoon. These bright, tender bars blend zingy lemon with a brownie-like chew that feels seasonal and unexpected. This recipe has become a reader favorite because it’s easy to make, forgiving for beginners, and perfect for sharing at potlucks or quiet weekend breakfasts. If you love citrus-forward treats, these Lemon Brownies (Lemonies) will quickly become a staple in your baking rotation. For more lemon-inspired dinner ideas that pair well with these treats, check out this lemon garlic butter chicken bites and parmesan linguine recipe that balances bright flavors in a savory way.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup plain yogurt or sour cream
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Step-by-step Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Wet ingredients: In a large bowl, whisk the eggs with granulated and brown sugar until slightly thickened. Add the melted butter, yogurt, lemon zest, lemon juice, and vanilla. Mix until smooth.
  4. Combine: Gently fold the dry ingredients into the wet mixture until no streaks of flour remain — aim for a smooth, slightly thick batter.
  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  6. Cool and finish: Allow the Lemon Brownies (Lemonies) to cool completely in the pan. Use the parchment overhang to lift them out, dust with powdered sugar, and cut into squares.

Tips for Success

  • Room temperature eggs produce a lighter texture — take them out of the fridge 15–20 minutes beforehand.
  • Don’t overmix once the flour is added; overworking develops gluten and can make bars tough.
  • If your lemons are small, use more zest to boost flavor — the zest carries much of the citrus aroma.
  • For even baking, rotate the pan halfway through if your oven has hot spots.
  • If you want a slightly denser bar, try swapping plain yogurt for sour cream for a richer finish and check out alternative bar ideas like this zucchini brownies recipe for inspiration.

Possible Variations

  • Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum, and follow the recipe as written for delicious gluten-free Lemon Brownies (Lemonies).
  • Streusel topping: Mix 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon until crumbly. Sprinkle over batter before baking for a crunchy top.
  • Lemon glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled bars for extra shine and tang.
  • Lighter version: Replace half the butter with unsweetened applesauce for lower fat, or add a handful of poppy seeds to the batter for a classic lemon-poppy combo.
  • Savory pairings: These bars go wonderfully with tea or alongside a lemon-forward dinner like these lemon garlic chickpea dinner bowls for a full citrus-themed meal.

Storage Recommendations

  • Room temperature: Store cooled Lemon Brownies (Lemonies) in an airtight container at room temperature for up to 3 days.
  • Refrigerator: For longer storage, keep in the fridge for up to 7 days; allow them to come to room temperature before serving for the best texture.
  • Freezing: Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before enjoying.

Serving Suggestions
Serve Lemon Brownies (Lemonies) with a dollop of whipped cream, a scoop of vanilla ice cream, or alongside a warm cup of tea or coffee. They’re also lovely packaged in parchment for gifting around the holidays.

Conclusion

If you’re looking for a bright, comforting bar that feels like fall in every bite, these Lemon Brownies (Lemonies) are an easy win. For another trusted recipe idea and a slightly different take on lemon bars, you can explore this delightful Lemon Brownies Recipe (Lemonies) – Dessert for Two which offers helpful tips and variations.

FAQs
Q: Can I make Lemon Brownies (Lemonies) dairy-free?
A: Yes — substitute the butter with a dairy-free margarine or coconut oil and use a dairy-free yogurt option. The texture will be slightly different but still delicious.

Q: How do I prevent my Lemon Brownies (Lemonies) from being too runny in the middle?
A: Bake until a toothpick comes out with a few moist crumbs; if it’s still wet batter, give them a few more minutes. Also ensure your oven is at the correct temperature and don’t under-measure flour.

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice gives the brightest flavor, but bottled can be used in a pinch. If using bottled, taste the batter and add a little extra zest to boost fresh lemon aroma.

Q: Are Lemon Brownies (Lemonies) suitable for meal prep or parties?
A: Absolutely — they store and freeze well, making them great for prepping ahead or serving at gatherings.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Brownies Lemonies 2026 02 17 205331 1

Lemon Brownies (Lemonies)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: mateo
  • Total Time: 43 minutes
  • Yield: 16 servings
  • Diet: Vegetarian
Print Recipe

Description

These bright, tender lemon brownies blend zingy lemon with a brownie-like chew, making them a perfect treat for any occasion.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup plain yogurt or sour cream
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the eggs with granulated and brown sugar until slightly thickened. Add the melted butter, yogurt, lemon zest, lemon juice, and vanilla. Mix until smooth.
  4. Gently fold the dry ingredients into the wet mixture until no streaks of flour remain.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 22–28 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  6. Allow the brownies to cool completely in the pan, dust with powdered sugar, and cut into squares.

Notes

For lighter texture, use room temperature eggs. Rotate the pan halfway through baking for even cooking.

  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star