If you love lemon and you love brownies, you’re going to love these Lemon Brownies. With the classic texture of brownies, this dessert adds an extra zing of lemon as a twist. A soft and lemony treat that basically screams summer in a pan.
These Meyer Lemon Brownies are definitely a recipe I’m proud of. If classic lemon bars married brownies and then the lemon bars had an affair with cheesecake, these lemon cream cheese brownies would be the resulting love child. They’ve been a huge hit across my family, friends, coworkers, etc. Plus, they’re extremely easy to toss together while still resulting in a jaw-dropping delicious and impressive dessert.
I adapted this recipe from Rita’s Recipes because the first time I tried it, I melted. I was seriously impressed with how easy the Meyer lemon bar recipe was, but how mind-blowing they turned out. There are many factors that make these lemon cream cheese brownies perfect however, the most noticeable aspect is that the tartness isn’t overwhelming. Some lemon desserts can really hit you in the face when the tartness hits. These lemon brownies have plenty of lemon flavor, but it’s so light at the same time that it’s addicting.
How to Make Lemon Brownies
Brownies:
In a bowl, beat butter and sugar until fluffy. Add one egg at a time to the mixture and fully mix in each egg until all eggs have been incorporated. Add the lemon juice and zest to the mixture and stir until combined. Mix in flour and salt and stir until fully combined. Pour into a greased brownie pan (9x9) and bake for 20-25 minutes at 350 degrees. Remove from oven and let cool completely.
Frosting:
In a bowl, mix together cream cheese and butter until it’s nice and fluffy. Beat in powdered sugar, milk, and lemon zest. Beat the mixture for about 5 minutes. Pour the mixture over the top of the cooled brownies and let stand for at least 30 minutes.
Tips for Making Lemon Brownies
This recipe can be mixed by hand however, it’s easier if you have a stand mixer, as the ingredients will come together much quicker that way.
If you’re not a huge frosting fan, you can skip the frosting altogether since this meyer lemon brownie recipe is delicious without it as well.
Be sure to let your Meyer lemon brownies cool fully before adding the frosting over the top. Not only will it take longer for the frosting to setup, but it will make it extra runny or thin. This results in a very thin frosting. They will still taste good, the frosting just won’t be as thick as seen in the photos.
Common Questions About Lemon Brownies
Do I Need to Refrigerate Lemon Brownies?
You shouldn’t have to refrigerate these Meyer lemon brownies. However, if you want them to last longer, you can definitely store them in the fridge. Due to the specific ingredients they contain, storing them in a cool place will definitely allow them to stay fresh longer. I wouldn’t suggest freezing these bars. Based on their components, they most likely would come out soggy with an altered texture.
Should Brownies Be Gooey in the Middle?
Depending on your brownie recipe, some brownie recipes may be slightly gooey. This is especially common with extra fudgy brownies. However, in general, your brownies really shouldn’t be gooey. If they’re specifically gooey in the middle, odds are, they’re underbaked and need to be put back in the oven for a few minutes. The best way to check to see if most brownie recipes are done is to insert a toothpick in the middle and if it comes out clean, you’re set to go.
If you’re in love with the flavors of lemon and summer, you’re sure to love these Lemon Brownies and so will your friends and family.
More Brownie Recipes You’ll Love:
- Peanut Butter Cream Cheese Brownies
- Cherry Cream Cheese Brownies
- Espresso Cream Cheese Brownies
- Beer Brownies
If you love lemon and you love brownies, you’re going to love these Lemon Brownies. With the classic texture of brownies, this dessert adds an extra zing of lemon as a twist.
- cup unsalted butter room temperature
- 1 ½ cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 4 tablespoons lemon juice
- 1 ¼ cup all-purpose flour
- ⅓ teaspoon salt
- 4 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
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Preheat oven to 350 degrees. Line an 9x9 inch pan with parchment paper or spray with non-stick cooking spray.
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In a large bowl, beat butter and sugar until light and fluffy.
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Add eggs, one at a time until completely incorporated.
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Add lemon juice and zest, mix until incorporated.
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With a wooden spoon, mix in flour and salt.
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Pour into pan and bake for 22-25 minutes.
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Remove and cool completely.
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Cream cream cheese and butter together until fluffy.
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Turn mixer to low and beat in powdered sugar, lemon juice and zest.
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Beat on high for 5 minutes.
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Pour glaze over brownies and allow to set for 30 minutes before cutting. Enjoy!
June G.
These look so yummy! How do they differ from normal lemon bars? Besides the frosting;)
The Seaside Baker
Hi June! These are more cake-like than lemon bars. And much easier to make!
Kathy
These look so yummy! I'm going to try making these-- Thanks for sharing 🙂
The Seaside Baker
Anytime 🙂
June G.
Oops to above;) are these similar to a lemon bar? With frosting? They look delicious:)
Sam
Oh wow I am definitely going to make these yum!
The Seaside Baker
They are so quick and delicious, please let me know how they turn out!
dishinwithdidi
These look dazzling!! How pretty they would be for Easter!! Thank you!
The Seaside Baker
Thank you Didi! They will be on my Easter menu too!
foodfromautumn
I am going to make these right now... So exited!
Sam
Will these work with a 9x9 pan?? That's all I have at the moment and really wanna make these for a bake sale!
The Seaside Baker
Yes, they will just be a bit thicker and may take a couple more minutes of cooking time.
Renee
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
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!
rimickie
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.
Marcianne Wilkes
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.
D
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?
Suzanne
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 !