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.
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
For the glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
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.
Notes
Add white chocolate chips for a creamy twist.
Swap lemon with orange zest and juice for a different citrus flavor.
Use cream cheese frosting instead of glaze for a richer version.
Double the zest in the glaze for extra tang.
Store at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can be frozen for up to 2 months—wrap tightly and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
