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Tangy Lemon Brownies!!!


If you’re a fan of lemony desserts but haven’t experienced the delight of lemon brownies, then this recipe is an absolute must-try. Prepare to be amazed by these quick and easy treats that are bursting with lemon flavor!

Iced lemon brownies on a blue plate. In the background, a blue and white patterned tea towel, two whole lemons, and a half of a lemon can be seen.

A few years ago, we made the decision to plant a couple of lemon trees in pots since we were constantly buying lemons from the supermarket. Now, fast forward to today, and we find ourselves practically swimming in lemons! But hey, we’re not complaining because lemon-based recipes are always a hit around here.

Today, I’m excited to share a recipe for these incredibly easy and delicious lemon brownies. However, I must warn you, these Tangy Lemon Brownies are not for the faint of heart when it comes to lemon flavor. No, these brownies are for the die-hard lemon enthusiasts. This recipe is your go-to when you’re hit with an intense lemon craving. Just one bite, and you’ll find yourself in a lemony paradise—I know I did!

Eight iced lemon brownies, arranged in two rows of four on a blue plate. In the background, a blue and white patterned tea towel, two whole lemons, and a half of a lemon can be seen.

I stumbled upon the original recipe by The Domestic Rebel, and since then, I’ve made it several times. It’s incredibly simple to prepare, and the results are always fantastic. I made a small tweak by reducing the amount of salt since I used salted butter. If you opt for unsalted butter, you can double the salt again to suit your taste preferences.


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For the brownies:

2/3 cup softened salted butter (160 g or 5 oz)
1 cup of sugar (225 g or 7 oz)
2 large eggs
4 tablespoons of fresh lemon juice
zest from 2 lemons
1/4 teaspoon of salt
1 1/4 cups of plain flour (190 g or 6 1/4 oz)

For the Icing:

1 cup of icing/powdered sugar (150 g or 4 3/4 oz)
2 tablespoons of fresh lemon juice


To make brownies:

Line a 20 cm (8 inch) or 22cm (9 inch) square cake tin with baking paper and preheat oven to 180 °C (350 °F).
Place the butter and sugar into a large mixing bowl and stir till combined.
Mix in the eggs one at a time until just combined – do not overmix.
Add lemon juice, lemon zest, salt, and flour and stir to combine.
Transfer the batter to the prepared tin and smooth the top.
Bake for 20 -25 minutes or until lightly golden and a cake tester/toothpick inserted into the middle comes out clean.
Allow to cool completely before icing.

To make icing:

Combine the icing sugar and lemon juice in a small bowl until smooth and spreadable. If too thick add more lemon juice 1 -2 drops at a time, if too runny add more icing sugar 1 tablespoon at a time.
Spread over uncut brownies and top with lemon zest.
Allow the icing to set for a few minutes and then slice and serve.


Serving Size: 59gCalories: 217Sugar: 23gSodium: 110mgFat: 8.8gSaturated Fat: 5.4gTrans Fat: 0.3gCarbohydrates: 33gFiber: 1gProtein: 2gCholesterol: 45mg

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