These gooey and fudgy Lemon Brownies feel like classic brownies but have the same bright and zesty flavors as lemon bars. A simple lemon glaze on top adds a burst of sweet lemon flavor to every bite!
If you love lemon desserts as much as I do, then you’ll definitely want to check out my Lemon Cupcakes, Lemon Blueberry Bread, Lemon Crinkle Cookies, and Lavender Lemon Bars!
Gooey vegan brownies + zesty lemon bars + chewy blondies = these irresistible vegan lemon brownies!
This easy vegan lemon brownie recipe is perfect for spring. Just like classic brownies and blondies, they’re rich and chewy but are bursting with bright and refreshing lemon flavors! A simple lemon glaze on top is the perfect finishing touch, adding just the right amount of sweetness to every bite.
If you can’t stand the thought of brownies without chocolate, then fine, call them lemon cookie bars. 😉
Why you’ll love these lemon brownies
- A brownie-lemon bar hybrid – With a moist, gooey, and fudgy texture and a fresh lemon flavor, these brownie-lemon bar hybrids are a unique and delicious dessert!
- Bright and zesty – Fresh lemon juice, lemon zest, lemon extract, and a 2-ingredient lemon glaze fill these glazed lemon brownies with bright and refreshing flavors.
- A treat for spring – While I love gooey eggless brownies year-round, these lemon blondies are a perfectly refreshing treat for spring!
Frequently asked questions
It hasn’t been tested, but you can experiment with this recipe by folding ½ cup to ¾ cup of vegan white chocolate chips or fresh blueberries, 1 to 2 teaspoons of dried culinary lavender, or up to 2 tablespoons of poppy seeds into the batter.
Instead of the lemon glaze, decorate the brownies with a dusting of powdered sugar, spread a layer of my Whipped Lemon Buttercream or Vegan Cream Cheese Frosting on top, replace it with a simple vanilla glaze instead (replace the lemon extract with vanilla extract), or add a few dollops of my Vegan Lemon Curd on top for double the lemon goodness!
Yes! Just replace the all-purpose flour with a quality gluten-free flour blend.
The brownies keep well for up to 3 days when stored in an airtight container at room temperature. They can also be stored for up to 1 week in the refrigerator.
I haven’t tried it, but the brownies should freeze well for about 2 to 3 months in an airtight container.
Lemon Brownies
Ingredients
- 1/2 cup vegan butter softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 3 teaspoons fresh grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 drops yellow food coloring optional
- 1 3/4 cups all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×9 (or 8×8) inch baking pan. Or line it with parchment paper for easy removal.
- In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugar until creamy.
- Add the vanilla, lemon extract, lemon zest, juice and optional yellow food coloring. Mix until combined, scraping the sides and bottom of the bowl as needed.
- Stop the mixer and add the flour, followed by the cornstarch, baking soda and salt. Turn the mixer on low speed and mix until just combined.
- Spread in the prepared pan, using an offset spatula. The dough is thick, like cookie dough, so be patient and get it as even as possible with either your hands or the spatula.
- Bake for 25 minutes, until just set in the center. Don't over bake, or they will be dry.
- Let them cool in the pan for about 15 minutes, then lift out using the parchment paper (if using) and let cool completely on a wire rack.
- In a small bowl, mix the powdered sugar and lemon juice until thick but pourable. Add additional powdered sugar if needed. Spread over the cooled brownies.
- Let the glaze harden before slicing and serving. Enjoy! You can sprinkle a little extra lemon zest on top, if you want.
Notes
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Leftover lemon brownies will keep for up to a week in the refrigerator, or about 3 days on the countertop in a covered container.
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Gluten free? Substitute a gluten free flour.
Served these to my luncheon ladies group (I’m the only vegan) and they were a hit! Everyone asked for the recipe.
Hi Tanya. How awesome that the lemon brownies were a hit at the ladies group! Thank you for using my recipe, and for taking time to share your fantastic review! Wishing you happy cooking!
AMAZING!!! These were everything I wanted them to be and more! Like if a lemon bar and blondie brownie had a baby. I am vegan-ish and will eat non-vegan desserts but anytime I’ve had a lemon bar I feel ick that I can taste the yolk. This now this satisfies that lemon bar itch plus is a new type of dessert to add to the repertoire, which is always exciting when you find one that’s such a keeper! I came to leave a review because my excitement.
Yum so easy and tasty! I’m normally a chocolate dessert person, but these lemony treats were a nice change of pace. I had pure lemon oil on hand, so I used that instead of lemon extract, and left out the zest—since lemon oil is so potent. Love how they get golden along the exterior and are nice and soft inside. Would make again, thank you!
I Love and others love these brownies
I made this recipe last night and it was so delicious! The texture and the taste were delightful. Who ever heard of a lemon brownie?!? What a fun idea for the non-chocolate people.
I agree with a comment above about making a half recipe for the glaze. I didn’t use the entire amount and even still, it was more glaze than I’d prefer. It doesn’t really need the extra sweetness.
Also, I think you said this in the recipe (maybe I got too excited and couldn’t wait!), but wait for them to cool entirely before putting the glaze on.
Hi Sonya. I’m so glad that you loved the lemon brownies! It is fun having a different flavor option! I do let the brownies cool completely before putting the glaze on. Thank you for sharing your terrific feedback!
Your website/ recipes look amazing! I am new to baking with GF flours. When you say all purpose, GF flour, does it need to have xanthan gum in it? Or do I need to add if my flour does not have it? I am wanting to make the above bars this weekend and am just trying to save myself a redo!
Thank you!
I would use a GF flour with xanthan gum in it for best results, yes. I really like King Arthur Measure for Measure flour, but I love Better Batter for GF baking. Thanks! Hope you enjoy the lemon brownies.
I would like to mention, that Nora Cooks is ALWAYS who I go to first, no matter what I will be making. Thanks Nora, you have the most practical reliable recipes!!
Hi Lisa. Your encouraging words and support for my recipes is awesome! I am thrilled that you are loving my recipes! Wishing you lots of happy cooking!
Delicious, I didn’t add lemon extract or yellow coloring, but the chew on these is excellent. Will probably halve the icing recipe next time though just to have less sugar and the brownie itself is delicious enough I don’t think it will be missed. Keeper recipe!
Love the recipe! Can I replace the butter for coconut oil or regular oil?
In my country there isn’t vegan butter :/
Hi Uku. I haven’t tested this recipe with coconut oil, but it would probably work okay. They might be greasier. I’m glad you are loving the recipe, and I appreciate your wonderful review! Happy cooking!
I wish I could relive the first bite. These are fantastic. I’ve never left a review on a recipe before. God bless youuu
Thank you, Megan! I am very encouraged by your terrific review, and appreciate you taking your time to share with me about the recipe! Wishing you lots of happy cooking!
I just made these to bring to a party – I didn’t have lemon extract but decided to throw in 3/4 cup of frozen raspberries at the very end and gently mixed them in. Once they were baked & cooled off, I frosted them with the lemon glaze (I added the zest of one lemon to it). Omgosh, these were SOOOO delicious!!! They will definitely be in my rotation for yummy baked desserts!
Hi Kelly. I love your idea of adding raspberries! Sounds delicious! Thanks for sharing your stellar review and great ideas! I’m thrilled you loved the brownies!
My daughter made these to sell at our neighborhood garage sale, and they were a huge hit. We don’t have an 8×8, but used a quarter sheet pan and it worked out just fine. She made one batch with gluten free flour and you really couldn’t tell the difference. Love that my 12 year old can whip these recipes up without much help!!
Hi Lori. I love your story! How awesome your daughter is loving baking with my recipes! Thanks for your stellar review and fun feedback! Happy cooking to you and your daughter!
Do you think you could swirl some strawberry jam into the batter to make Strawberry Lemon Bars?
Yes, you could! Enjoy.
Will these be OK without lemon extract? Thanks Nora 🙂
They won’t be quite as lemony flavored, but it will work pretty well. Enjoy!