Lemon Brownies Recipe (No Mixer!)

Pieces of glazed lemon brownies on parchment paper with lemon slices surrounding them.

5 from 1 vote

Lemon Brownies Recipe (No Mixer!)

These glazed Lemon Brownies are a fudgy, moist bar dessert packed with fresh citrus flavor, thanks to lemon zest and juice in both the batter and the sweet lemon glaze on top. Made in just one bowl with no mixer required, these are an easy treat that comes together in just minutes!

These lemonies are just one of many lemon recipes we’ve perfected through years of testing. From cakes to cookies and even chicken or pasta, every recipe is packed with flavor plus all the tips & tricks!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: bars

Calories: 195kcal

Author: Danielle

Equipment

Ingredients

Lemon Brownies

½ cup butter
¾ cup sugar
3 tablespoon lemon juice
1 tablespoon lemon zest
2 eggs + 1 yolk
1 teaspoon vanilla
1 cup flour
¼ teaspoon salt
¼ teaspoon baking powder

Lemon Glaze

½ tablespoon butter softened
½ cup powdered sugar
1-2 tablespoon heavy cream or half n half
½ tablespoon lemon zest about 1 large lemon
½ tablespoon lemon juice about 1 large lemon

Instructions

Preheat the oven to 350 F. Spray an 8x8 or 9x9 pan with non-stick baking spray. Line with parchment paper and a sling if you want to easily be able to remove the bars from the pan for serving.
In a large microwave-safe bowl, melt the butter and sugar for 1-1.5 minutes, then whisk to combine. The butter should be fully melted, the sugar starting to dissolve, and the mixture warm.
½ cup butter, ¾ cup sugar
Add the lemon juice, zest, eggs and yolk, and vanilla. Whisk vigorously for 30-40 seconds.
3 tablespoon lemon juice, 1 tablespoon lemon zest, 2 eggs + 1 yolk, 1 teaspoon vanilla
Add the dry ingredients and stir with a rubber spatula until just combined. Don’t overmix.
1 cup flour, ¼ teaspoon salt, ¼ teaspoon baking powder
Pour into the prepared pan and bake for 20-25 minutes, until a toothpick comes out mostly clean. Cool completely.
While cooling, combine the glaze ingredients in a small bowl with a whisk. Once the lemonies are cool, spread with the glaze. Slice and serve.
½ tablespoon butter softened, ½ cup powdered sugar, 1-2 tablespoon heavy cream or half n half, ½ tablespoon lemon zest about 1 large lemon, ½ tablespoon lemon juice about 1 large lemon

Notes

Tips & Tricks

Be careful not to overmix the batter, or they’ll turn out tough instead of perfectly tender.

Use this serrated knife or even a plastic disposable one—both work great for cutting the lemonies!

For those clean, bakery-style cuts, pop them in the fridge or freezer first. They’ll taste amazing either way, but if you’re going for that picture-perfect look, cutting them cold makes it easier!

How to store and freeze

Store in an airtight container at room temperature or in the refrigerator for up to 5 days. If stacking, place a piece of wax or parchment paper in between the layers to prevent sticking.

My favorite way to store them is in the freezer as they thaw quickly. Once cut, lay out in a single layer on a cookie sheet and place in the freezer until solid. Then layer in an airtight container separating the layers with a piece of wax or parchment paper. Store for up to 3 months.

Nutrition