Lemon Brownies

Lemon Brownies


Lemon Brownies

I’ve noticed that lots of people have been tweeting about new buds on their fruit trees and slightly warmer temperatures, so I now feel comfortable offering spring time desserts. If you are still in freezing weather, make these, take a bite and close your eyes. You will immediately start seeing green grass, tulips, and spring.


I found this recipe at Rita’s Recipes. It is hands down THE BEST lemon dessert I have ever had. To top it off, they are incredibly easy to make. The lemon flavor is intense yet delicate at the same time. They are not overly tart. As my husband’s co-worker described them, “once they start to taste tart, they immediately turn sweet.” The consistency is of a moist cake like brownie. Topped with a silky cream cheese frosting, these brownies will knock your socks off.

Delicious Lemon Brownies

Make them, you will not regret it. In fact, double the recipe and give them out. These bars will turn anyone’s day from mediocre to life changing, and bring a smile to everyone’s face.

Lemon Brownies with Tart Frosting


Lemon Brownies


    Lemon Brownies
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 2 1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • Cream Cheese Frosting
  • 4 tbsp unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon lemon zest
  • 1 tbsp milk


    Lemon Brownies
  1. Beat butter and sugar until light and fluffy.
  2. Add eggs, one at a time until completely incorporated.
  3. Add lemon juice and zest, mix until incorporated.
  4. With a wooden spoon, mix in flour and salt.
  5. Pour into a greased or line 8x8 inch brownie pan and bake at 350 degrees for 25 minutes.
  6. Remove and cool completely.
  7. Cream Cheese Frosting
  8. Cream cream cheese and butter together until fluffy.
  9. Turn mixer to low and beat in powdered sugar, add milk and zest.
  10. Beat on high for 5 minutes.
  11. Pour glaze over brownies and allow to set for 30 minutes before cutting. Enjoy!



Lemon Brownie with Smooth Cream  Cheese Frosting

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21 Responses to Lemon Brownies

  1. June G. February 24, 2013 at 11:12 am #

    These look so yummy! How do they differ from normal lemon bars? Besides the frosting;)

    • The Seaside Baker February 24, 2013 at 11:53 am #

      Hi June! These are more cake-like than lemon bars. And much easier to make!

  2. Kathy February 24, 2013 at 11:24 am #

    These look so yummy! I’m going to try making these– Thanks for sharing 🙂

  3. June G. February 24, 2013 at 11:30 am #

    Oops to above;) are these similar to a lemon bar? With frosting? They look delicious:)

  4. Sam February 24, 2013 at 2:57 pm #

    Oh wow I am definitely going to make these yum!

    • The Seaside Baker February 26, 2013 at 11:22 am #

      They are so quick and delicious, please let me know how they turn out!

  5. dishinwithdidi February 26, 2013 at 4:47 am #

    These look dazzling!! How pretty they would be for Easter!! Thank you!

  6. foodfromautumn March 1, 2013 at 3:04 pm #

    I am going to make these right now… So exited!

  7. Sam May 30, 2013 at 3:53 pm #

    Will these work with a 9×9 pan?? That’s all I have at the moment and really wanna make these for a bake sale!

    • The Seaside Baker May 30, 2013 at 8:56 pm #

      Yes, they will just be a bit thicker and may take a couple more minutes of cooking time.

  8. Renee October 18, 2013 at 6:01 pm #

    Hi! I tried these today and they tasted amazing, but they turned out a bit more cake consistency rather than denser (fudgier?) consistency. Is there something I did wrong in the mixing? Any advice? Thanks!

    • theseasidebaker October 20, 2013 at 8:02 am #

      Yes this is correct, they are a bit more cakey. It is the chocolate in regular brownies that gives the brownie the extreme dense-ness (is that a word?) If anything, try cooking them a few minutes less and make sure not to overmix. Thanks for commenting!

  9. rimickie March 30, 2014 at 12:30 pm #

    I made these with one exception, I substituted 1/2 of the butter in the batter with greek yogurt, mine came out nice and chewy like a brownie. However, the recipe for the frosting would be enough for 3 more batches, I used about 1/4 of it, and had no use for the rest.

  10. Marcianne Wilkes July 7, 2014 at 6:44 am #

    I made these for a 4th of July picnic! I used organic lemons and I think it made a real difference. I doubled the recipe and baked in a 9 x 13 pan. Refreshing!! Everyone liked them. I used less than half the amount of confectioner sugar and found that it made a fluffier frosting. Although I did this for my Dad who has type 2 diabetes, I think it tasted better than the sweeter version frosting. See what you think.

  11. D July 8, 2015 at 8:06 am #

    Hello, how far in advanced can I make these? I am thinking of making and putting the glaze on 3 days in advanced.. will they be ok hanging out in the fridge?

  12. Suzanne April 18, 2017 at 7:41 pm #

    These were the perfect sweet and tart dessert to bake ! Mine turned out perfect.
    I had a lot of frosting leftover. I’m storing it in a baggie for dipping graham crackers !


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