Little Lemonies {Yummy Lemon Brownies}
These little squares of lemon delight have tons of fresh lemon flavor. They are soft and chewy – like a brownie in lemon form!
The punchy lemon flavor comes through in the sweet-tart glaze and compliments the subtle lemon brownie layer in such a beautiful way.
What is a Lemon Brownie?
Well, it could be argued (and trust me, it has been argued extensively online 😜) that these little lemonies, a.k.a. lemon brownies, have no business being called a brownie since they don’t include chocolate in any form.
However, I will fight to my death that these lemon treats have earned the name “brownie” due to their unique and delicious chewy texture.
That glorious texture is achieved by the following:
- using melted butter in the batter
- incorporating both eggs and egg yolk
- using less flour than a cake or baked bar recipe
Glazed and Chilled
The lemon brownies bake up in a thin layer and are topped with a bright and citrusy lemon glaze that is nothing more than fresh lemon juice + lemon zest + powdered sugar.
The glaze isn’t meant to be overpowering. It forms a perfectly thin, sweet, punchy layer on top of the lemonies.
After the glaze has been spread on top, chill the lemon brownies for several hours. I promise that they will be infinitely more delicious if you do so (and a lot easier to cut into squares).
Bite-Size Squares
A dainty dessert, these lemonies are best cut into 1-inch (or so) squares.
Cutting them this way means they can be popped onto mini muffin liners for a super cute serving presentation.
Although I highly recommend serving these lemon brownies chilled, they do just fine if they are served at a function where they need to sit out for a longer period of time. I made about 100 of these cute little treats to serve at my cousin’s wedding and they did just fine at room temperature for a couple of hours.
Rave Reviews
So you don’t have to take just my word for it. 😉🍋
⭐️⭐️⭐️⭐️⭐️ I am an avid baker and these are beyond delicious! Sometimes I feel like lemon loafs are more of a breakfast thing and lemon bars are just too intense… these brownie things are amazing. The glaze is tart, the “brownie” is firm and chewy. YUM!!! -Tasman
⭐️⭐️⭐️⭐️⭐️ I have made these a countless amount of times now and they turn out amazing everytime!!!! I used Bob Red Mill 1:1 GF flour and it works perfectly. Added chopped strawberries this time and is such a good summer treat. Thank you for this recipe -Laura
⭐️⭐️⭐️⭐️⭐️ OMG! I’ve made these so many times now, I’ve actually lost count. I love this recipe so much. These are perfect for small tea parties, a snack for short trips ( wouldn’t last long on a long trip I imagine lol) gatherings or even picnics. -Lydia
⭐️⭐️⭐️⭐️⭐️ These were so crazy delicious! Definitely a different texture than any other homemade lemon dessert I’ve made but my family thought they tasted exactly like the little lemon cupcakes that Costco sells. I made them exactly as directed except doubled them and used a 9×13 pan. They were gobbled up in a day and now I’m wishing I had hidden more for me -Bonnie
Little Lemonies {Lemon Brownies}
Ingredients
Lemon Batter:
- 1 cup (142 g) all-purpose flour
- ¾ cup (159 g) granulated sugar
- 1 tablespoon lemon zest, from 1 large lemon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) salted butter, melted and cooled
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze:
- ¾ cup (86 g) powdered sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F. Line an 8X8-inch baking pan with parchment so that it extends over two opposite sides to help remove the bars after baking and cooling. Lightly grease the bottom and sides of the pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder and salt.
- In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs, egg yolk, lemon juice and vanilla.
- Stir the wet ingredients into the flour mixture and mix until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 18-20 minutes until the top springs back lightly to the touch. Let the bars cool completely in the pan.
- For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
- After the bars have cooled completely in the pan, drizzle the glaze over the top and use an offset spatula or knife to spread into a thin, even layer.
- Refrigerate for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. Chill until ready to serve.
Notes
Recommended Products
Recipe Source: adapted from Bakerella (cut down the butter, added weight measurements, used an extra egg yolk for super moistness, cut the glaze in half, etc)
Recipe originally published March 2015; updated February 2025 with new photos, recipe notes, etc.
These were a hit! I doubled the recipe for a 9×13 pan and added a layer of lemon cream cheese frosting on top of the glaze.
As you recommended, these were good at room temperature but extra good cold from the fridge.
They did turn out just *slightly* cakier (is that a word?) than I was hoping for. Next time I might try cutting out the baking powder.