Lemon Raspberry Brownies
I call these Lemon Raspberry Brownies the perfect Spring dessert (even if it is not Spring!) They are like little bites of sunshine. The base is a dense and thick lemon brownie and the glaze is super simple. If you want them even MORE lemon-y you can add in a bit more lemon zest, but that is up to you. The entire recipe comes together in less than 30 minutes!
Now yes, I know that this lemon brownie is not a “brownie” but there really is no other way to describe the texture of this treat. It is not dry like a shortbread or cakey like a muffin. Instead, it is dense and thick like a brownie!
These are a fun and unique twist on traditional brownies. They are bursting with citrusy flavor and topped with a zesty glaze. Plus, they’re incredibly simple to make, requiring just a few basic ingredients. Let’s dive into this delightful recipe!
What Makes Lemon Brownies Special?
Unlike their chocolate counterparts, lemon brownies (sometimes called “yellowies” or “lemonies”) feature a dense, moist texture with bright citrus notes. The combination of fresh lemon juice, zest, and a sweet glaze creates a perfectly balanced dessert that’s both indulgent and refreshing.
Perfect Lemon Glaze
While your brownies are cooling, prepare the glaze by whisking together powdered sugar and lemon juice until smooth. The glaze should be pourable but thick enough to set. Pour it over the cooled brownies and spread evenly. Let the glaze set before cutting into squares. If you wish to make lemon raspberry glaze, this is where you would add 1 tablespoon of freeze-dried raspberry powder.
Tips for the Best Easy Lemon Brownies
- Use fresh lemons for the most vibrant flavor. Bottled juice won’t provide the same bright taste.
- Room temperature ingredients mix more easily and create a better texture.
- Don’t overbake! The center should be set but still moist for that perfect brownie texture.
Make-Ahead and Storage
These easy lemon brownies actually taste better the day of baking but they are still delicious if you prepare them ahead of time. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a 5 days.
Lemon Raspberry Brownies
Ingredients
- 1 cup granulated sugar 200 grams
- 1/2 cup unsalted butter, melted 8 Tbsp
- 2 large eggs at room temperature
- Zest of 1 large lemon
- 5 Tbsp fresh lemon juice about the juice of one lemon
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup fresh raspberries
Glaze
- 1 1/2 cup confection sugars
- 3-4 tablespoons lemon juice
Instructions
- Line an 8X8 pan with parchment paper and preheat oven to 350F
- In a large bowl combine cooled melted butter and granulated sugar. Mix using a non-stick spatula
- Add in eggs, lemon juice, and lemon zest
- Mix again until homogenous
- Add in salt and flour and mix until just combined
- Pour batter (it will be thick!) into the prepared pan and spread into an even layer
- Place raspberries on top of the batter and gently press them into the dough
- Bake for 20 minutes until edges are set. A toothpick should come out clean from the center of the dough
- Let rest while you make the glaze
- In a small bowl combine glaze ingredients. Mix until the glaze is smooth and the desired consistency. If you would like a thicker glaze, use less lemon juice! If you prefer a thinner glaze, add in more lemon juice!
- Pour glaze on top of cooled brownies. Let glaze set for at least 20 minutes. Slice and enjoy!
I made this recipe. Mine didn’t bake a thick as the photo. I also noticed that the recipe didn’t include baking powder or baking soda. Is that correct?
These are good, and perhaps as importantly, come together with incredible ease, speed, and minimal ingredients. When I’m willing to put in more time and effort, though, I find Lilypcrumb’s strawberry lemon bars to be the superior lemon dessert, elevating good to divine.
These are, hands down, one of the best things that I have ever made! It’s like a lemon bar, but with a texture somewhere between a brownie and pound cake. They are so tangy and delicious and so, SO easy to make!! I made them early this afternoon, it is now 4:00 and between my mom and I, we’ve eaten half the pan! This recipe is definitely a keeper <3
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[…] This recipe is inspired by this one that I found on instagram. […]
Could you substitute blueberries for the raspberries?