One Bowl Lemon Brownies [Video]

Catalina Castravet
By Catalina Castravet
4.88 from 8 reviews

Brownies and Bars

Cook time Cook time: 25 minutes

Last updated on June 18th, 2021 at 06:34 pm

 One Bowl Lemon Brownies are so buttery and full of fresh lemon flavor. They are easy to make with fresh lemon juice, lemon zest, and topped with lemon glaze.

I love making delicious and rich lemon desserts like my popular Blueberry Lemon Muffin, Lemon Cherry Danish, and Meyer Lemon Cheesecake.

One Bowl Lemon Brownies

I am a huge lemon fan, I love the freshness and tartness, especially in desserts when its balanced with something sweet. These Lemon Brownies are so rich, fudgy and tender, and the best part is that they are bursting with lemon flavor.

If you never had Lemon Brownies you should make some as soon as possible. First, they are so incredibly easy to make and require only a handful of ingredients that you most likely already have on hand. Second, I love one-bowl desserts, and this is one of those, fewer dishes to clean, that’s always a plus! Last, but not least, they taste amazing!

Buttery, tender and rich, with the most amazing lemon flavor. Top them with a sweet and zesty lemon glaze or just dust them with confectioners sugar.

Looking for more Lemon Desserts? Check these out:

What do you need to make Lemon Brownies?

The recipe is very basic, with easy to find and budget friend ingredients. Here is what you need:

What do you need to make Lemon Glaze?

Lemon Glaze is done easily by combining lemon juice, lemon zest and confectioners sugar. You have to stir the mixture until fully combined and smooth.

How to make Lemon Zest?

Follow the easy steps below:

  • Rinse the lemon.
  • Set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
  • Grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
  • Rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.

Can you freeze the Lemon Brownie Bars?

Cool the Lemon Brownies completely and do not glaze them. Fully wrap the bars in plastic wrap, tightly. After that wrap in aluminum foil or place in freezer bags. Freeze for up to 3 months. Defrost before serving.

Easy to make One Bowl Lemon Brownies are so buttery and full of fresh lemon flavor. Made with fresh lemon juice, lemon zest and topped with lemon glaze.

One Bowl Lemon Brownies

Easy to make One Bowl Lemon Brownies are so buttery and full of fresh lemon flavor. Made with fresh lemon juice, lemon zest and topped with lemon glaze.
4.88 from 8 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 bars
Calories: 344kcal
Author: Catalina Castravet


Lemon Brownies:

  • 1 cup all-purpose flour
  • 1 cup white granulated sugar
  • ½ teaspoon kosher salt
  • 12 tablespoons (3/4 cup) unsalted butter (softened to room temperature)
  • 3 large eggs (room temperature)
  • 2 lemons zested and juiced

Lemon Glaze:

  • 1 cup confectioners sugar
  • 2-3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest (optional)


  • Preheat oven to 350 degrees F.
  • Line a 9x9-inches baking dish with parchment paper and grease it with baking spray or butter, set aside.

Lemon Brownies:

  • In a large bowl, using an electric mixer beat together: flour, sugar and butter until creamy.
  • Add salt, eggs, lemon juice and lemon zest to the flour mix. Beat on medium speed until smooth, about 3 minutes. Stop once to scrape the sides and bottom of the bowl with a spatula. Pour batter into the prepared baking dish.
  • Bake in the preheated oven for about 25 minutes, start checking after 20 minutes of baking. A toothpick inserted in the center should come out clean and the sides of the cake will start to get golden brown, while the center will be settled.
  • Remove from oven and cool in the baking dish for 10 minutes, after that transfer the cake to a cooling rack and continue cooling.

Lemon Glaze:

  • Add all the ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar, 1/4 cup at a time. If the mixture is too thick, add more lemon juice, 1 tablespoon at a time.
  • Spread the glaze over the cooled brownies. Let it settle.
  • Slice into bars and serve.
  • Store in the fridge in an airtight container or wrapped in plastic wrap for up to 4 days.



Serving: 0g | Calories: 344kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 152mg | Potassium: 39mg | Fiber: 0g | Sugar: 35g | Vitamin A: 545IU | Vitamin C: 3.9mg | Calcium: 17mg | Iron: 0.9mg
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I want to make these today but only have an 8x8 or 9x13 baking dish. Which would be best to use? Thank you!


9x13 is too big, go with the 8x8.


Andrea Morse

My lemons are juiced & tested. So when you say 2 lemons juiced, how much juice is that, please?



So darn delicious! I converted this to gluten free and it turned out so good! The kids said they were better than sour patch candy which is a good thing because.....where did they get candy?



Just came back to rate because I forgot. LOL.


Irene Tucker

Wow these look amazing. I love anything with lemon. Definitely going to make these.



the lemons india are quite small so could you please specify how much juice and zest should be used in this recipe



Turned this into a gluten free cake I made this gluten free and it was a hit with everyone, GF and not. Next time will make it with regular flour though. I dont like texture of GF flour so added nuts...see below. I made some modifications. For the brownies: I cut sugar back to 2/3 c Added 1/4 t. Ground cinnamon 1 t vanilla extract 1/2 c finely chopped pecans I baked it in a long 11x17 inch glass baking dish ( added extra half cup flour and 2 T sugar and one more egg due to size of pan. The brownies were about 1 inch thick) When partially cooled I cut the brownies into two large equal pieces. Glaze Made quite thin and runny glaze with lemon juice and lots of zest Spread a thin layer of glaze on one half, let it run over the sides, while still sort of warm Sprinkled with finely chopped pecans Placed the second half of brownies on top and repeated Now I had a two layer lemon cake. Served with a mix of fresh berries and vanilla yoghurt. Went out for the evening. By the time I returned the cake was gone!!


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