Name: One-Bowl Lemon Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 3/4 cup granulated sugar; 2 large eggs; 2 tablespoons lemon zest (from about 2 lemons); 2 tablespoons fresh lemon juice; 1 teaspoon pure vanilla extract; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup powdered sugar; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest

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Moist, zesty, and wonderfully tender, these one-bowl lemon brownies are my go-to citrus twist on the classic chocolate brownie. I love the fudgy texture paired with a tangy lemon glaze—it feels refreshing, light, and perfect for spring or summer baking. Plus, I only need one bowl to make them, which means less mess and more time to enjoy.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, melted

¾ cup granulated sugar

2 large eggs

2 tablespoons lemon zest (from about 2 lemons)

2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

½ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

For the glaze:

½ cup powdered sugar

1 tablespoon lemon juice

½ teaspoon lemon zest

Directions

I preheat my oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper or lightly greasing it.

In one large bowl, I whisk together the melted butter and sugar until smooth.

I add the eggs, lemon zest, lemon juice, and vanilla, mixing until well combined.

Then I stir in the flour, baking powder, and salt, being careful not to overmix.

I pour the batter into the pan, smoothing the top with a spatula.

I bake for 22–25 minutes, until a toothpick inserted in the center comes out with moist crumbs.

While the brownies cool, I make the glaze by whisking powdered sugar, lemon juice, and zest together.

Once cooled, I spread the glaze over the brownies and let it set before slicing into squares.

Servings and timing

This recipe makes 9 servings. It takes me about 10 minutes to prep and 25 minutes to bake, for a total of 35 minutes. Each serving has roughly 180 calories.

Variations

Sometimes I add white chocolate chips to the batter for a creamy twist.

I swap the glaze with a cream cheese frosting when I want something richer.

I use orange zest and juice instead of lemon when I’m craving a softer citrus flavor.

For extra tang, I double the zest in the glaze.

Storage/Reheating

I store my lemon brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 5 days. They also freeze well for up to 2 months—just wrap them tightly and thaw at room temperature before serving. I don’t usually reheat them, but if I want them slightly warm, I microwave for about 10 seconds.

FAQs

Can I make these brownies ahead of time?

Yes, I often bake them a day in advance, glaze them, and store them covered until I’m ready to serve.

Can I double the recipe?

Absolutely. I just use a 9x13-inch pan and adjust the baking time by adding about 5–8 extra minutes.

Do I have to use fresh lemon juice?

I prefer fresh juice for the best flavor, but bottled lemon juice works if that’s what I have on hand.

How do I know when the brownies are done?

I check with a toothpick—it should come out with moist crumbs but not wet batter.

Can I skip the glaze?

Yes, I sometimes leave the glaze off for a less sweet, more subtle lemon flavor.

Conclusion

These one-bowl lemon brownies are one of my favorite easy desserts to whip up when I want something sweet, tangy, and satisfying. I love how quickly they come together, and the glaze makes them feel extra special. Whether I’m baking for a gathering or just for myself, these brownies always brighten the day.

Recipe:

One-Bowl Lemon Brownies

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Author: Cheryl
Total Time: 35 minutes
Yield: 9 brownies
Diet: Vegetarian

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Description

These one-bowl lemon brownies are soft, fudgy, and bursting with fresh citrus flavor. Topped with a tangy lemon glaze, they come together quickly in just one bowl—perfect for easy spring or summer baking.

Instructions

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Stir in flour, baking powder, and salt. Mix just until incorporated—do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
While brownies cool, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest.
Once brownies are cooled, spread the glaze evenly over the top.
Allow the glaze to set, then slice into squares and serve.