Introduction

These lemon brownies offer a bright, tangy twist on a classic treat. With a soft, cakey texture and a zesty lemon glaze, they’re perfect for anyone craving a refreshing dessert. Vegan-friendly and bursting with citrus flavor, they make an excellent choice for spring or summer gatherings.

The image shows a stack of three lemon bars placed on crinkled parchment paper over a white marbled surface. Each lemon bar has two layers: a thick, golden-yellow base with a crumbly texture, topped by a smooth, creamy white icing layer with small bits of bright yellow lemon zest scattered on top. The lemon bar on the top of the stack has a small bite taken out of one corner, revealing the soft, chewy texture of the base layer. Around the stack, there are several lemon slices in a bright yellow color, adding a fresh and vibrant feel to the composition. Photo taken with an iphone --ar 4:5 --v 7

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
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)

Instructions

Step 1: Preheat the oven to 350 degrees F. Lightly grease a 9×9 or 8×8 inch baking pan, or line it with parchment paper for easy removal.
Step 2: In a stand mixer bowl with a paddle attachment or using a handheld mixer, beat the softened vegan butter and granulated sugar until creamy.
Step 3: Add the vanilla extract, lemon extract, lemon zest, lemon juice, and optional yellow food coloring. Mix until combined, scraping the sides and bottom of the bowl as needed.
Step 4: Stop the mixer and add the flour, cornstarch, baking soda, and salt. Mix on low speed until just combined.
Step 5: Spread the thick batter evenly into the prepared pan using an offset spatula or your hands.
Step 6: Bake for 25 minutes or until just set in the center. Avoid overbaking to keep the brownies moist.
Step 7: Let the brownies cool in the pan for 15 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely.
Step 8: In a small bowl, mix the powdered sugar and lemon juice to make a thick but pourable glaze. Add more powdered sugar if needed.
Step 9: Spread the glaze over the cooled brownies. Allow it to harden before slicing and serving. Optionally, sprinkle extra lemon zest on top.

Tips & Variations

For a brighter yellow color, add a few extra drops of yellow food coloring or use natural turmeric powder sparingly.
Swap fresh lemon juice with lime juice for a different citrus twist.
If you prefer a fudgier texture, reduce the flour by 2 tablespoons and slightly increase the lemon glaze for added moisture.

Storage

Store the lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. When ready to eat, let refrigerated or frozen brownies come to room temperature. If desired, reheat briefly in the microwave to soften the glaze.

How to Serve

Three square lemon bars stacked on top of each other on a wrinkled parchment paper, each with a thick, crumbly light yellow base and a smooth, pale yellow icing layer on top. The middle bar has a drip of icing falling down one side. There are small bits of lemon zest sprinkled on the icing and surrounding the stack. To the right and behind the stack are halves and slices of bright yellow lemons with white seeds visible, all set on a white marbled surface. The background is a soft out-of-focus gray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you are not vegan. The texture and flavor will remain delicious.

How do I know when the brownies are done baking?

The brownies are done when the center is just set and a toothpick inserted comes out with a few moist crumbs. Avoid overbaking to keep them moist and tender.