Lemonies Recipe
The best lemon brownies (aka Lemonies) lemon dessert recipe!
There’s something about Spring that makes me want more lemon flavor in my life, especially a good lemon dessert recipe! Bright, fresh, and delicious! The texture of the lemonies is what will make you think of brownies when you eat them. They are dense and slightly chewy, just like a good brownie, but full of sweet lemon flavor.
Of course, I’m not opposed to eating lemon treats year-round. If it isn’t Spring and you are wanting to make these, by all means, go ahead…and you can bring me a plate of them too, while you’re at it! 😉
The egg yolks in there are a big part of that wonderful chewy texture in the end product. And of course, the lemon flavor is from the fresh lemon juice and lemon zest.
Feel free to make only half of this lemon dessert recipe for an 8×8 pan. The 9×13 pan size (as the recipe is written) is nice for larger groups, if you want to share with friends or neighbors, or if you just want to have some leftover. Yes, please! Leftovers are especially delicious chilled, straight from the fridge.
I like just a thin layer of the sweet, lemon glaze, so it doesn’t overpower the brownie, but still compliments it well. A beautiful partnership.
As noted in the recipe, you will probably need between 4 and 6 lemons to get all of the fresh lemon juice and lemon zest needed for the batter and the glaze. This is my favorite zester, in case you’re looking for a good one!
If you love lemon dessert recipes, then I’m sure you will love these lemonies! Enjoy!
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You might also like this Lemon Poppy Seed Zucchini Bread recipe! See more lemon recipes.
Lemonies Recipe
Equipment
- 9x13-inch pan
- Large bowl
Ingredients
- 2 cups all-purpose flour 10 ounces
- 1 ½ cups sugar 11 ounces
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoons lemon zest
- 1 cup butter melted and cooled
- 4 large eggs
- 2 large egg yolks
- 6 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Glaze:
- 1 ½ cup powdered sugar 5.5 ounces
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F/175°C. Line a 9x13 pan with foil and allow foil to hang over the edges to form a sling. Lightly coat the foil with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest.
- In a separate bowl or large liquid measuring cup, whisk together the butter, eggs, egg yolks, lemon juice, and vanilla.
- Add the wet ingredients to the flour mixture and stir until combined. Pour the batter into the prepared pan and spread evenly.
- Bake for 25-28 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs, and the top of the brownies springs back lightly when gently pressed. Don't overbake or they will be dry.
- For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth and combined.
- Let the bars cool completely in the pan, then drizzle the glaze over the top and use an offset spatula to spread evenly. Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan, using the foil as a sling. Cut into small squares and serve. (These are best chilled, but can also be served at room temperature.)
Recipe Notes
Nutrition
Recipe Adapted From: Mel's Kitchen Cafe
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I made these exactly as instructed, and they are the opposite of chewy. They are super cakey. I’m really annoyed that I wasted my time on this recipe, as I was looking for something chewy.
That sounds frustrating, Ali. I’m sorry they didn’t turn out as you had hoped. Thank you for giving it a try.
Eggs give a cakier texture. For chewy, try reducing the eggs to only 1 or 2 and replacing their volume with milk, buttermilk or sour cream. Also replace the baking powder with baking soda, which doesn’t give as much rise as baking powder. You can find conversion/replacement charts online to see how much soda to use vs powder.
We have a very prolific lemon tree so I am always looking for lemon recipes. I tried making these for a function recently. They were easy to make, used lots of lemons (a plus for me), and were very well received. I thought they were wonderfully yummy. Thanks for sharing the recipe.
Fantastic! A little jealous of the lemon tree. 😉 Thank you for commenting, Terry!
🙂
Just a suggestion: the zester linked is rather expensive. I have been using a humble $10 Ped-Egg (dedicated to kitchen use only!) for a decade or so-less and it is a third of the price of the linked zester. No mess and my arthritic thumbs don’t hurt!
* haven’t tried the recipe yet
Just made these for a second time since everyone loved them so much the first time! They’re amazing right out of the oven or after cooling in the fridge overnight. So easy to make and so delicious! I didn’t have any lemons the first time I made these, so no lemon zest and only store-bought lemon juice. Worked so well, I did the same this time. I mixed the icing sugar with water instead of lemon juice because I don’t like lemon flavour overload. Thanks for the recipe! A family fave!
Excellent, Robin! Thank you for sharing your adaptations and review. I’m so glad this lemonie recipe worked out well for you. 🙂
I just made these lemon brownies , oh my gosh they are so good . I did make them with gluten free flour ( pamelas ) and they turned out really good . I think a little too good ! Hopefully I won’t eat them all . Actually made them for my husband who loves lemon. Thank you for your recipe!
Wonderful! I’m glad to know they turned out well with gluten-free flour. Thank you for your comment and review!
Delicious Thank you!! The icing didn’t come out white, more clear, and kind of got absorbed into the cake. But still yummy and will make again!
Thank you for your comment and review, Keshia!
So delicious! I am a lemon lover and this was exactly what I was hoping for. Moist, a slight chew in the bar and that extreme lemon flavor. Oh, let’s not forget the lemon glaze, yum. Thanks for the recipe!
So glad you loved it, Sharon! Thanks for your comment!
So delicious! I am a lemon lover and this was exactly what I was hoping for. Moist, a slight chew in the bar and that extreme lemon flavor. Oh, let’s not forget the lemon glaze, yum. Thanks for the recipe!
Just made these—delectable! We couldn’t wait for them to cool completely before trying and no regrets. Bravo!
Very cakey, not chewy like I was hoping. They tasted good, but it was more of a lemon pound cake than a lemon brownie.
Absolutely delicious. I had used another lemonies recipe and loved it so much I made it several times. I decided to make some to kick off the summer and couldn’t find the recipe. Yours popped up and it sounded very much like the one I was using so I figured I’d try…especially because you had the recipe set up for a 9×12 which I wanted to try anyway by doubling. There were a couple of small differences to the recipe but it came out WONDERFULLY. I am a lover of all things delicious and dense and perfect and this was that. Slightly chewy, partly cake like, sweet yet tart and ohhhh so very “hide from everyone else” worthy. Just watching somebody taste one for the first time makes me have to join them for yet another. Thank you so much for this great recipe.
Thank you so much, Kimberly, for the positive review and feedback! So glad to hear you loved it! Happy summer 🌞