Bright, zesty, and bursting with fresh citrus flavor, these lemon brownies are a refreshing twist on a classic treat. The use of boxed cake mix and instant pudding makes them incredibly easy to prepare, while the fresh lemon juice and zest infuse them with bold, tangy notes. Moist, dense, and sweet—but never cloying—these bars strike the perfect balance between a brownie and a lemon bar.
The texture of these lemon brownies is soft and tender, with a richness that feels indulgent but light enough for spring and summer gatherings. The tangy glaze adds another layer of lemony brightness, soaking slightly into the top of the brownie and creating a shiny, flavorful finish. They’re a crowd-pleaser for picnics, potlucks, baby showers, or even just a midweek treat.
If you enjoy citrus-forward desserts, this recipe is for you. Unlike traditional lemon bars that require more steps and a separate crust, this version simplifies things by combining everything in a single bowl—perfect for novice bakers or anyone in a hurry. And thanks to the pudding mix, the crumb stays moist for days.
These lemon brownies are also highly customizable. You can amp up the zest, add poppy seeds, or even swap the glaze for a light dusting of powdered sugar if you prefer a less intense finish. Best of all, they keep well in the fridge, and some argue they taste even better the next day.
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Servings: 9–12 squares
Total Time: 36 minutes
Ingredients :
For the brownies:
- 1 (15.25 oz) box yellow cake mix (e.g., Betty Crocker)
- 1 (3.4 oz) box lemon instant pudding mix
- 1/3 cup fresh lemon juice
- 3 large eggs
- 1 teaspoon lemon zest
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice (more as needed for consistency)
- Lemon zest, for garnish (optional)
Instructions:
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