From Pantry to Picnic: A Sweet Slice of Sunshine
Picture this:
The late afternoon sun streams through the kitchen window. Your apron is dusted with flour. A zing of lemon dances in the air. That’s the heart of this recipe—a simple joy baked into golden, citrusy squares.
These lemon brownies bring me right back to my childhood summers, when my mom would slice bright yellow lemons straight from our backyard tree. We’d squeeze them until our hands were sticky, and the scent alone meant dessert was coming.
This recipe is for those of you who love that fresh, sunlit feeling—and need something quick, easy, and rewarding.
And yes, we’re using Early Bird’s Organic All-Purpose Flour—it gives these bars that soft, pillowy crumb every good brownie needs.
And the glaze? It’s sweet and tart, like sunshine on your tongue.
As baker and author Joy Wilson (Joy the Baker) once said,
“A good lemon dessert makes the world feel a little lighter.”
Let’s bring that light into your kitchen.
What You’ll Need for Sabrina’s Lemon Brownies
Dry Ingredients
- 1 cup Organic All-Purpose Flour
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice (adjust to your liking)
Optional Add-ins
- A handful of white chocolate chips
- 1/4 teaspoon lemon extract for extra zing
Tools
- Mixing bowls
- Hand or stand mixer
- Zester or microplane
- 8×8-inch baking pan
A Step-by-Step Guide
Step 1: Prep your pan and oven
Preheat your oven to 350°F (175°C).
Grease an 8×8-inch baking pan and line it with parchment paper for easy lifting.
Step 2: Whisk the dry stuff
In a large bowl, whisk together:
- 1 cup of Early Bird’s Organic All-Purpose Flour
- 1/2 tsp salt
- 3/4 cup sugar
Step 3: Mix your wet ingredients
In another bowl, lightly beat your 2 eggs.
Stir in the melted butter, fresh lemon juice, lemon zest, and vanilla.
Step 4: Combine the bowls
Pour the wet ingredients into the dry and mix until just combined.
Don’t overmix—gentle is the name of the game here.
Step 5: Into the pan
Scrape the batter into your prepared pan. Smooth it out and give the pan a gentle tap to level things.
Step 6: Bake
Slide the pan into the oven and bake for 22–25 minutes.
A toothpick should come out mostly clean with just a few moist crumbs.
Step 7: Glaze while they cool
While your brownies are cooling, stir together powdered sugar and lemon juice.
Start with 1 tablespoon and add more if needed until it drizzles like honey.
Step 8: Finish with flair
Drizzle the glaze over cooled brownies and let it set. Then slice into 9 squares and admire your work.
Sunshine in Every Bite
When these lemon brownies come out of the oven, the top should look lightly golden with tiny citrus freckles from the zest. The edges firm up just a bit while the center stays soft and tender—like a cross between cake and blondie.
That glaze?
It should shimmer slightly, pooling in the cracks like sunlight through tree leaves.
Pro Tips for Beginner Bakers
- Zest before juicing. It’s easier and keeps the zest from getting mushy.
- For fudgier brownies, chill them for 30 minutes before serving. They firm up beautifully without losing moisture.
- Want extra lemony punch? A few drops of lemon extract in the glaze can give it that gourmet edge.
The dough should feel soft and smooth—think the texture of chilled frosting before it sets. If it’s too thick, check your flour measurements. A light hand is always best.
Easy Summer Dessert Recipes: Lemon Brownies FAQs
For a tender and moist crumb, all-purpose flour is ideal. Using a high-quality organic all-purpose flour ensures consistent results and a wholesome flavor.
Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs, they’re ready. The edges should be set and slightly pulled away from the pan, while the center remains soft.
Absolutely! You can substitute each egg with a flaxseed mixture: combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for a few minutes until it gels, and use it as you would an egg.
Why These Lemon Brownies Belong in Every Easy Summer Dessert Recipe Collection
These lemon brownies are more than just a quick treat—they’re a little celebration of what summer baking is all about.
Light, fresh, and full of citrusy joy, they’re the kind of dessert that brings smiles with the first bite.
They’re simple enough for beginners and special enough to bring to a summer potluck or picnic. Made with organic, stone-milled flour and bright lemon juice, they’re wholesome without being fussy. Exactly what I love to bake when I want something fast, pretty, and filled with flavor.
Give them a try, and let your kitchen smell like sunshine.
We love to see your baking masterpieces! Share your photos and tag us on Instagram with #EarlyBirdFarm.
Celebrate your creations with a community that treasures goodness, inside and out.
Happy Baking!
Lemon Brownies
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- 8×8 Baking Pan
- Zester or Microplane
Ingredients
Dry Ingredients
- 1 cup Organic All-Purpose Flour Feature ingredient
- 1/2 tsp salt
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1 lemon zest only
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Lemon Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice adjust for desired consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
- In a mixing bowl, whisk together flour, salt, and sugar.
- In a separate bowl, beat the eggs lightly. Add melted butter, lemon zest, lemon juice, and vanilla. Mix well.
- Combine the wet and dry ingredients just until smooth. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick comes out clean.
- While the brownies are cooling, mix powdered sugar and lemon juice to make the glaze. Adjust with more juice for desired thickness.
- Drizzle the glaze over the cooled brownies. Let it set before slicing into squares.
