Tangy Lemon Brownies

9 months ago 1.6 K

If you are a lover of lemon desserts but have never indulged in lemon brownies, then this is the recipe for you. It is quick and easy, and the brownies are oh so lemony!

A few years back we decided to plant a couple of lemon trees in pots as we were buying a lot from the supermarket. Fast forward to now and we’ve got lemons coming out of our ears almost! Not that we’re complaining because lemon recipes are very popular around here.

Easy Lemon Brownies
The lemon recipe that I’m sharing today is for some easy and delicious lemon brownies. I must warn you thought, these Tangy Lemon Brownies are not for those that like a hint of lemon. Oh no these brownies are for serious lemon lovers. This is the recipe you go to when you have a strong lemon craving. One bite and you will be in lemon heaven – I know I was!

Eight iced lemon brownies, arranged in two rows of four on a blue plate. A blue and white patterned tea towel, two whole lemons, and a half of a lemon can be seen in the background.

The original recipe was found at The Domestic Rebel, and I have made it a few times now. It is very easy to prepare, and it always turns out beautifully. I didn’t change much, just halved the amount of salt because I was using salted butter. You could double the salt again if you are using unsalted butter.

I had never made a lemon brownie before finding this recipe. Chocolate was what I used to associate with a brownie, but that has changed now. I love that they have a dense fudgy brownie consistency but with a strong lemon tang.

Close up, overhead view of iced lemon brownies on a blue plate.

I cut my brownies into smallish pieces and enjoy them as a snack, but bigger portions would make a great dessert. They would also be popular at a get together, I don’t think they would last too long. You might have to make a double batch!


For the brownies:

  • 2/3 cup softened salted butter (160 g or 5 oz)
  • 1 cup of sugar (225 g or 7 oz)
  • 2 large eggs
  • 4 tablespoons of fresh lemon juice
  • zest from 2 lemons
  • 1/4 teaspoon of salt
  • 1 1/4 cups of plain flour (190 g or 6 1/4 oz)

For the Icing:

  • 1 cup of icing/powdered sugar (150 g or 4 3/4 oz)
  • 2 tablespoons of fresh lemon juice
  • zest of one lemon for decoration


To make brownies:

  • Line a 20 cm (8 inch) or 22cm (9 inch) square cake tin with baking paper and preheat oven to 180 °C (350 °F).
  • Place the butter and sugar into a large mixing bowl and stir till combined.
  • Mix in the eggs one at a time until just combined – do not overmix.
  • Add lemon juice, lemon zest, salt, and flour and stir to combine.
  • Transfer the batter to the prepared tin and smooth the top.
  • Bake for 20 -25 minutes or until lightly golden and a cake tester/toothpick inserted into the middle comes out clean.
  • Allow to cool completely before icing.

To make icing:

  • Combine the icing sugar and lemon juice in a small bowl until smooth and spreadable. If too thick add more lemon juice 1 -2 drops at a time, if too runny add more icing sugar 1 tablespoon at a time.
  • Spread over uncut brownies and top with lemon zest.
  • Allow the icing to set for a few minutes and then slice and serve.


  • Serving Size: 59g
  • Calories: 217
  • Sugar: 23g
  • Sodium: 110mg
  • Fat: 8.8g
  • Saturated Fat: 5.4g
  • Trans Fat: 0.3g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 45mg
Credit: Everyday Recipes