One Bowl Lemon Brownies
I want to share with you my favorite recipe, which has completely won me over. These One-Bowl Lemon Brownies are tender, decadent, and chewy, with a beautiful, refreshing lemon flavor that makes each bite feel lighter. The recipe takes just 10 minutes to prepare and 25 minutes to bake.
This One Bowl Lemon Brownies will win you over with their simplicity, short list of ingredients, and bright lemon taste that cuts through the richness of buttery texture. I love traditional brownies, such as chocolate mousse brownies or peanut butter brownies, but I’m also a huge fan of citrusy desserts. Hence, these combine the moist and fudgy texture of traditional brownies and the sweet and tangy flavor of a light lemon dessert.
Table of contents
If you’re looking for a fuss-free dessert that’s budget-friendly, easy to make, and bursting with flavor, using just a few basic ingredients, then you must try these. Additionally, they are the perfect dessert to prepare a few days in advance, and they always stand out at potlucks! They are ideal for church gatherings, Sunday brunches, and picnics, and they are easy enough to make for a weeknight family treat.
Why you will love this recipe
- Few ingredients: This is the type of recipe that you can make without a special run to the supermarket. If you have lemons on hand, all you need are just a few basic ingredients that you probably already have.
- One-bowl recipe: I love recipes that don’t make my sink full of dishes. Hence, you will only use one bowl to mix the ingredients and a pan to bake the brownies.
- Easy to make: This recipe takes only about 10 minutes to prepare and then about 25 minutes in the oven. With just a few ingredients, minimal cleanup, and fuss-free preparation, I can confidently declare this one a stress-free recipe!
- A crowd-pleaser: The brownies are delicious, loaded with refreshing zesty lemon flavor. I added lemon zest and juice to both the batter and the glaze. Plus, the texture is so smooth and rich that these are always a crowd-pleaser.
What you will need
- Dry ingredients: This is a very easy recipe made with just a few ingredients. You will need all-purpose flour, sugar, salt, and lemon zest for the dry ingredients.
- Wet ingredients: All the ingredients are combined in a bowl with butter, eggs, and lemon juice.
- For the glaze: The glaze is sweet and refreshing and made with powdered sugar, lemon juice, and lemon zest.
How to make
Prep: I start by preheating the oven to 350 degrees and preparing a 9×9-inch pan by lining it with parchment paper and lightly greasing it with butter.
Beat: After that, I beat the butter, flour, and sugar in a bowl until light and fluffy.
Combine: Next, I add the salt, eggs, lemon juice, and lemon zest.
Bake: I beat the mixture until smooth, then transfer it to the prepared pan and bake for 25 minutes in a preheated oven.
Glaze: After the lemon brownies have been baked, I let them fully cool before topping them with the glaze. I mix the glaze ingredients in a bowl until they are thoroughly combined and smooth, and then pour the glaze on top and spread it evenly.
Serve: I let the glaze set and then sliced the brownies and served them topped with a lemon slice.
Expert tip
Getting the best lemon aroma
For the best lemon flavor in these brownies, I recommend zesting and juicing fresh lemons instead of using bottled juice. The bottled lemon juice won’t add the same brightness and intense lemon aroma. Also, avoid the white pith when zesting the lemon. It has a bitter taste. And I have one more great tip: rub the lemon zest into a bit of sugar before adding it to the batter. This helps release the natural oils and intensifies the lemon aroma!
More tips to consider
- Always use room-temperature ingredients; this helps the batter blend smoothly and evenly.
- Mix the ingredients just until combined and smooth; overmixing may cause the brownies to be tough instead of tender.
- If possible, use a light metal or glass pan instead of a dark one. Dark pans absorb more heat, causing the edges to overbake.
- Avoid slicing the brownies while they are still hot; let them cool completely for even slices.
Recipe variations
- Another citrus option: This versatile recipe can also be made with oranges, grapefruit, or limes.
- Add chocolate: Lemon and white chocolate pair perfectly together. Add 1/3 cup of white chocolate chips to the batter.
- Intense lemon flavor: To further intensify the lemon aroma, add 1/4 teaspoon of lemon extract to the batter.
- Summery lavender: Lemon and lavender is such an irresistible combo; add just a bit of lavender extract to the batter. 1/4 teaspoon is enough, and garnish the brownies with fresh lavender.
- No glaze: These brownies are also delicious with just powdered sugar on top.
How to serve
I enjoy making these lemon brownies for potlucks and barbecue parties. They are so light and refreshing that they pair well with almost anything. For brunch, I serve these with vanilla ice cream, a dollop of homemade whipped cream, and a drizzle of blueberry sauce. Pineapple lemonade and blueberry margaritas are a must at any brunch gathering!
These brownies are so easy to make that they can be a weeknight treat after a leisurely dinner, such as lemon tilapia or lemon pepper shrimp. I highly recommend making this lemon mousse as well; it’s so delicious. I also enjoy packing them for a picnic with this salmon Greek salad.
How to store leftovers
- At room temperature: They can be stored in an airtight container for up to 3 days in the pantry.
- Refrigerate: You can also refrigerate them for up to 5 days.
- Freeze: First, cool the lemon brownies completely, and if possible, refrain from glazing them. Thoroughly 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: Thaw overnight in the fridge before serving.
Frequently Asked Questions
These brownies can be easily made ahead of time and stored at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days.
These can be easily made gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend.
Not really. They are called brownies because of their tender and chewy texture that resembles traditional brownies, but they have an intense, bright, and refreshing lemon flavor.
More lemon-flavored recipes to try:
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One Bowl Lemon Brownies
Ingredients
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
Instructions
- Preheat oven to 350 degrees F.
- Line a 9×9-inch 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 the 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 a preheated oven for approximately 25 minutes. Begin checking for doneness after 20 minutes of baking. A toothpick inserted into the center should come out clean, the sides of the cake should be golden brown, and the center should be set.
- Remove the cake from the oven and let it cool in the baking dish for 10 minutes. After that, transfer the cake to a cooling rack to 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 confectioner sugar, 1/4 cup at a time. If the mixture is too thick, add more lemon juice, one tablespoon at a time, until it reaches the desired consistency.
- 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 5 days.
Video
Notes
Getting the best lemon aroma
For the best lemon flavor in these brownies, I recommend zesting and juicing fresh lemons instead of using bottled juice. The bottled lemon juice won’t add the same brightness and intense lemon aroma. Also, avoid the white pith when zesting the lemon. It has a bitter taste. And I have one more great tip: rub the lemon zest into a bit of sugar before adding it to the batter. This helps release the natural oils and intensifies the lemon aroma!More tips to consider
- Always use room-temperature ingredients; this helps the batter blend smoothly and evenly.
- Mix the ingredients just until combined and smooth; overmixing may cause the brownies to be tough instead of tender.
- If possible, use a light metal or glass pan instead of a dark one. Dark pans absorb more heat, causing the edges to overbake.
- Avoid slicing the brownies while they are still hot; let them cool completely for even slices.