Lemon Brownies

Lemon brownies are big on flavor and easy to make—though without the chocolate, these bar cookies are more blondie than brownie. You’ll use a combination of lemon extract and lemon zest for punchy flavor, and four eggs to give the batter a rich density.

Bar cookies are always a good idea for potlucks and parties, school bake sales or weekday snacks. They store well, they freeze well, and they’re crowd-pleasers, too. For extra fun, make these lemon brownies along with a few different cookie bars and arrange them on a platter to highlight a variety of colors and flavors.

Ingredients for Lemon Brownies

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• Butter: You can use salted or unsalted butter in this recipe. Either way, make sure to bring the butter to room temperature so that it’s easy to mix with the sugar.
• Sugars: Granulated sugar goes in the brownie batter, and confectioners’ sugar can be sprinkled on top for a decorative touch.
• Flour and salt: All-purpose flour and salt are the backbones of the recipe, and you probably already have them in your cupboard!
• Eggs: Eggs give this treat its dense, chewy texture. Use large Grade A eggs or the equivalent from your favorite farm stand or farmers’ market. Like the butter, it’s preferable that the eggs are at room temperature before you start with your mixing.
• Lemon extract: Lemon extract offers bold citrus flavor without the sourness of lemon juice. Real lemon extract is made by soaking lemon peels in alcohol. Imitation lemon extract isn’t made from fruit, and thus, has less complexity. As with its cousin, vanilla, try to find the “real” version. Here are some excellent lemon extract recipes to help you use up the rest of the bottle.
• Grated lemon zest: Although lemon extract is made with the same citrus oils found in lemon zest, zesting a lemon will give the cookie bar batter a nice yellow color, and just a hint of extra texture.

Directions

Step 1: Make the batter

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Preheat the oven to 350°F. In a large bowl, cream the butter and sugar until they’re light and fluffy, five to seven minutes. Beat in the eggs and lemon extract. In a separate bowl, combine the flour and salt. Gradually add them to the creamed mixture and mix well. Stir in the lemon zest.

Step 2: Bake the lemon brownies

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Spread the batter into a greased 13×9-inch baking pan. Bake the lemon brownies until the center is set and the edges are golden brown, 18 to 22 minutes. Let them cool completely. For extra sweetness and an impressive visual, dust the top with confectioners’ sugar.

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Lemon Brownies Variations

• Make the most of mix-ins: Chocolate chips, blueberries or your favorite nuts would be great additions to these blondie bars. Try cashews, slivered almonds or pistachios.
• Add a topping: Bar cookies hold up well to toppings, so don’t hesitate to slather on your favorite frosting or icing. If the word “brownie” makes you crave cacao, try some easy chocolate frosting. If you want to amp up the citrus even further and add a little acidity, go for some lemon glaze.
• Try a gluten-free version: Cooking for folks with celiac disease or a gluten intolerance? Here are some of the best gluten-free flour blends. Use any of these in place of the all-purpose flour in this lemon brownies recipe.

How to Store Lemon Brownies

Let the cookies cool completely and stash them in an airtight container on the counter. You can also keep them in a zip-top storage bag. If you’re stacking the blondies and they’re sticky, put strips of parchment paper between them.

How long do lemon brownies last?

On the counter, lemon brownies can last for up to two weeks. If you pop them into the fridge, they’ll last two or even three months.

Can you freeze lemon brownies?

Lemon brownies freeze beautifully. Cut the cooled brownies, and stack them in a freezer-safe container or in a zip-top freezer bag with pieces of parchment between the layers. Freeze them for up to 12 months. (A frozen blondie makes a great base for ice cream sundaes and banana splits.)

Lemon Brownies Tips

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What’s the best way to zest a lemon?

A rasp-style grater does a great job of zesting citrus fruit, but you could also use a purpose-made citrus zester. Another option is employing a box grater or vegetable peeler with a delicate hand. The goal of zesting is to remove as much of the colorful skin as you can, while leaving behind the bitter white pith.

How do you avoid tough lemon brownies?

Firstly, use the ingredient amounts called for in the instructions. Secondly, don’t mix any more than you need to in order to combine the ingredients. When flour and water are stirred together, a protein called gluten is formed. Gluten is stretchy and dense, and it makes baked goods chewy. It’s great for some things, but not for bar cookies.