Louise’s Lemon Brownies

Louise’s Lemon Brownies are fudgy like brownies and citrusy like lemon bars. The lemon glaze makes them taste like sunshine! These Lemon Brownies are so delicious, it’s difficult to take just one bite!!!

I’ve been making Louise’s Lemon Brownies for over 20 years. When I worked as a Pastry Chef, I would make dessert catering trays with a combination of small square cut Lemon Brownies, Chocolate Brownies, and my Key Lime Bars. I would see people try one of each to compare and no one could believe the texture of the Lemon Brownies. They are dense, fudgy, and packed with just enough lemon flavor. At bake sales that I’ve joined my Louise’s Lemon Brownies would be the first to sell out every time and this is has been one of my most requested recipe. 

INGREDIENTS FOR MAKING LOUISE’S LEMON BROWNIES

• All-purpose flour
• Granulated sugar
• Kosher salt
• Unsalted butter (room temperature)
• Eggs (room temperature)
• Lemon zest
• Lemon juice

LEMON ICING GLAZE INGREDIENTS

• Powdered sugar
• Lemon zest
• Lemon juice

HOW TO MAKE LOUISE’S LEMON BROWNIES

• Let the butter and eggs sit at room temperature.
• Preheat oven to 350°F and lightly grease a 9 x 9-inch baking pan with cooking spray or butter.
• Cut and lay a piece of parchment in the pan overhanging a few inches on each side.
• Using the electric stand mixer with the paddle attachment or a hand held mixer and a large bowl, stir together the flour, sugar, and salt.
• Add the butter and mix until well combined on medium-low speed, beating at high speed will incorporate too much air.
• In a separate small bowl, whisk the eggs, lemon zest and juice together.
• Pour into the butter-flour mixture.
• On low speed mix until well blended and smooth, scraping down the sides of the bowl with a rubber spatula. (Do not mix on high speed because this will add too much air).
• Pour mixture into prepared baking pan and smooth the top.
• Bake for 25 minutes, until golden brown around the edges and firm to the touch in the center. (Don’t overbake or the brownies will be dry).
• Transfer to a wire rack to cool for at least an hour.
• In a medium bowl, whisk together confectioner’s sugar, lemon juice and zest until smooth and creamy.
• Pour glaze over cooled brownies and put in refrigerator to set before removing from pan and cutting, at least an hour or overnight.

QUICK TIPS FOR MAKING LEMON BROWNIES

• Room temperature -It’s Important to have butter and eggs at room temperature. 
• Follow recipe -this recipe uses the reverse creaming method and very important not to beat at high speed which will add too much air. This would create a drier, cakey texture. Think fudgy! 
• Baking time -DO NOT overbake; they will become dry.
• Doubling -If doubling the recipe, use a parchment-lined and greased 13 x 9-inch pan. Start with baking for 25-30 minutes, making sure not to overbake.
• Storing -I prefer to store these in an airtight container in the refrigerator because of the icing with melt. Refrigerate for up to 1 week.
• Freeze -Freeze for up to 3 months. Thaw in the refrigerator. 

OTHER DELICIOUS RECIPES TO TRY:

• Key Lime Bars
• Lemon Bars
• Macaroon Brownie Cupcakes
• The BEST Brownies
• Easy Brownies
• Kisses Peanut Butter Blossoms
• Coconut Macaroons

Print Recipe

5 from 2 votes

Louise’s Lemon Brownies

Louise's Lemon Brownies are fudgy like brownies and citrusy like lemon bars. The lemon glaze makes them taste like sunshine! These Lemon Brownies are so delicious, it's difficult to take just one bite!!!

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Brownies, Dessert

Cuisine: American

Keyword: brownies, citrus, citrusy, fudgy, lemon

Servings: 9 squares

Author: Louise Rio

Equipment

• Parchment paper-lined and greased 9 x 9-inch baking pan

Ingredients

• 1 cup unbleached all-purpose flour
• 1 cup granulated sugar
• ½ tsp salt
• ⅔ cup unsalted butter, softened to room temperature
• 2 large + 1 large egg white, room temperature
• 1 Tbsp + ½ tsp freshly grated lemon zest
• 2 Tbsp + 2 tsp freshly squeezed lemon juice

Lemon Icing Glaze

• ¾ cup confectioner’s sugar, sifted
• 1 Tbsp + 1 tsp freshly squeezed lemon juice
• 2 ½ tsp freshly grated lemon zest

Instructions

• Let the butter and eggs sit at room temperature. Preheat oven to 350°F and lightly grease a 9 x 9-inch baking pan with cooking spray or butter. Cut and lay a piece of parchment in the pan overhanging a few inches on each side.
• Using the electric stand mixer with the paddle attachment or a hand held mixer and a large bowl, stir together the flour, sugar, and salt. Add the butter and mix until well combined on medium-low speed, beating at high speed will incorporate too much air.
• In a separate small bowl, whisk the eggs, lemon zest and juice together. Pour into the butter-flour mixture. On low speed mix until well blended and smooth, scraping down the sides of the bowl with a rubber spatula. (Do not mix on high speed because this will add too much air).
• Pour mixture into prepared baking pan and smooth the top. Bake for 25 minutes, until golden brown around the edges and firm to the touch in the center. (Don’t overbake or the brownies will be dry). Transfer to a wire rack to cool for at least an hour.
• In a medium bowl, whisk together confectioner’s sugar, lemon juice and zest until smooth and creamy. Pour glaze over cooled brownies and put in refrigerator to set before removing from pan and cutting, at least an hour or overnight.

Notes

• Important to have butter and eggs at room temperature. 
• DO NOT overbake; they will become dry.
• Double the recipe: If doubling the recipe, start with baking for 25-30 minutes. 
• I prefer to store these in the refrigerator because the icing with melt. Refrigerate for up to 1 week.
• Freeze for up to 3 months. Thaw in refrigerator.