These Blonde Lemon Brownies are tangy, sweet, and moist dessert bars. They have a dense, fudgy texture and are finished with a creamy lemon icing for an irresistible citrus treat.
Spring may still be a ways off, but citrus desserts bring a bright lift any time of year. After making the popular Blonde Orange Brownies years ago, I wanted a lemon version — light, bright, and rich. These bars deliver: a buttery, dense base infused with fresh lemon zest and juice, topped with a silky cream cheese lemon icing.
Lemon Brownies
Technically these are blondies rather than traditional chocolate brownies because of their light color, but they have the thick, moist, and fudgy mouthfeel you’d expect from a dense brownie. The recipe uses only eggs for leavening, so the bars remain compact instead of cake-like.
Lemon zest and freshly squeezed juice in both the batter and icing give these bars a bright, refreshing tang that balances the sweetness. The cream cheese icing is smooth and slightly tangy, creating a perfect complement to the rich blondie base.
The icing spreads easily over cooled bars, creating a sticky, creamy layer that enhances every bite. If you enjoy citrus desserts, this recipe is a must-try.
Blonde Lemon Brownies
Ingredients
Lemon Brownies:
- 1 cup (226 g) unsalted butter, (2 sticks) softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp lemon zest
- 2–3 Tbsp freshly squeezed lemon juice
- 1 tsp salt
- 1 cup (120 g) all-purpose flour (stir, spoon & level)
Lemon Cream Cheese Icing:
- 8 oz (226 g) cream cheese, softened
- 4 Tbsp (57 g) unsalted butter, softened
- 2 tsp lemon zest
- 1–2 Tbsp freshly squeezed lemon juice
- 2 cups (240 g) powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan and set aside.
- For the brownies: Cream the softened butter and granulated sugar until smooth. Add the eggs and beat until combined. Mix in the lemon zest and lemon juice, scraping the bowl as needed.
- Whisk the salt and flour together, then add the dry ingredients to the wet mixture and stir until just combined.
- Spread the batter evenly in the prepared pan and bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly browned.
- For the icing: With an electric mixer, beat the softened cream cheese and butter until smooth. Add lemon zest, 1 Tbsp lemon juice, and the powdered sugar. Mix until incorporated. If needed, add up to 1 more Tbsp lemon juice, 1 tsp at a time, to reach the desired flavor and consistency.
- Allow the brownies to cool completely, then spread the lemon cream cheese icing over the top. Cut into bars and serve. Store at room temperature or refrigerated, as preferred.
Notes
*One lemon yields about 1 tsp zest and 2–3 Tbsp juice.
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