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.
I made these gluten free and they were delicious!
Can I use coconut oil or avocado oil instead of vegan butter?
I haven’t tested it, but it would probably work okay. They might be greasier and would miss that buttery flavor.
I am not a vegan. Can I use regular butter, or what else do you suggest?
Yes, you can. I hope you enjoy them!
I completely forgot to give the 5-star rating with my comment.
Another superb, mouthwatering recipe from you. Thank you Nora for sharing your talents with us.
These were amazing, easy, and delicious! I doubled the recipe and baked in a 9×13.
Though the color wasn’t as yellow as seen, this is Absolutely delicious! Even better the next day from the fridge. I highly recommend!
Would you recommend a 9×13 for the doubled recipe? Going to make these now. Thank you Nora!
Yes, and bake a bit longer. Enjoy!
You and Nisha from rainbowplantlife are all I need recipewise, your lemon muffins are my most baked recipe ever and this one is fantastic, too! Lemon sweets are so underrated generally!
I agree, lemon sweets are amazing! I just love them! Thanks for your fun and wonderful feedback and review! Glad you are loving my recipes! Happy cooking!
I just got finished making these amazing lemon brownies and have already eaten two of them! They are simply amazing and the recipe is perfect exactly as it is written. Nora, you never cease to amaze me with your delicious recipes, thank you!! And for dinner tonight, I will be making your skillet enchiladas which my whole family loves:) Thanks to you, Nora, we are all happily eating and look forward to all your culinary adventures!
Oh yay and you made them so fast after I posted them! They really are easy to whip up. 🙂 I am so happy you enjoyed the lemon brownies, and thank you for your kind comments! I make those skillet enchiladas a lot for my family too.