Lemonies (Lemon Brownies)

Recipe Notes:

  1. Don't be tempted to add lemon juice to the buttercream frosting, as the acid can cause the butter to curdle.  Only add the lemon zest and lemon extract, and thin with a little milk if it's too thick.
  2. These would also be great with just a dusting of powdered sugar, or a simple tart glaze made of lemon juice and powdered sugar.


  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • zest and juice from 1 small lemon (about 3 tablespoons juice and 1 tablespoon zest)
  • 3/4 cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla


  • 3/4 cup unsalted butter, softened to room temperature
  • 1 1/2 cups powdered sugar
  • zest of 1 small lemon
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla

Preheat the oven to 350 and spray an 8x8 square baking dish with non-stick spray.

In a bowl, whisk together the flour, sugar, salt and baking powder.  Add the lemon zest, juice, melted butter, eggs and vanilla, and whisk the batter until smooth.  Pour into the pan, smooth out the top, and bake for about 25 minutes, until a toothpick in the center comes out clean.  Cool completely in the pan on a wire rack before cutting.

For the frosting, beat the butter, powdered sugar, lemon zest, lemon extract and vanilla on medium speed for 4-5 minutes until very light and fluffy.  Frost or pipe onto the cooled lemonies.

Yields 16 lemonies

Recipe from Curly Girl Kitchen