Easy Lemon Brownies You’ll Love (Made From Cake Mix)
Folks rave over these moist, dense, lemon brownies made from a cake mix and drizzled with a fresh lemon juice glaze. Easy and delicious!!!
If you are a lemon lover (that would be me), this recipe will become one of your go-to easy sweet treats! When you need to take a dessert to a party, picnic or small group, make these! They travel well (much easier than cake), can be eaten by hand (no utensils needed), and look lovely on a platter or dessert tray.
When I shared this strawberry brownies recipe years ago, it went viral. It has been pinned over 2 million times and is a brownie recipe fave. This lemon version (in my opinion) is just as good as the strawberry one IF lemon is your jam:-) But my thinking is~why not make BOTH? In fact, I often make a batch of each to take to parties so that folks can sample both:-).
What do lemon brownies from cake mix taste like?
These lemon brownies have the texture of brownies~cake like with a dense, moist middle. The glaze dries to a crackle on top, giving them a bit of “glazed doughnut” flair. They are intensely lemony, especially with the lemon glaze.
How do you make lemon brownies from cake mix?
You make lemon brownies easily from cake mix by using the following ingredients:
- lemon cake mix (I love Duncan Hines)
- 2 large eggs
- 1/3 cup oil
- 1/2 tsp lemon extract (optional but increases lemon flavor)
How do you make glaze for cake mix brownies?
You can glaze these brownies for added flavor and a lovely exterior. My go to glaze is as follows:
- 1 cup powdered sugar
- 1-2 TB lemon juice or water
- 1/2 tsp lemon extract (if using water; this adds more lemon flavor)
Can lemon brownies be made ahead and frozen?
Lemon brownies can be made ahead and frozen in a ziplock freezer bag (for up to 3 weeks). Simply thaw at room temperature an hour or more before serving.
What tools are helpful in making lemon brownies?
I share below some of the kitchen tools and gadgets that I use for these brownies (and other baked goods). These are my favorites for measuring, timing, baking, glazing, etc….
So for a quick dessert to take to someone or serve on a dessert table, strawberry or lemon brownies are both savvy options! Whichever flavor you choose, don’t skip the glaze; it takes them over the top. Watch in the video below how quick and easy it is to glaze these.
I’d love to hear from any of you who try these brownies. Thanks so very much for visiting my site. As always, be blessed, and stay savvy!
Lemon Cake Mix Brownies
These glazed lemon brownies from cake mix will get raves from friends and family!
Ingredients
- BROWNIES:
- 1 box lemon cake mix
- 2 eggs
- 1/2 tsp lemon extract (optional)
- 1/3 cup oil
- GLAZE:
- 1 cup powdered sugar
- 1-2 TB fresh lemon juice (to desired consistency)
Instructions
- Preheat oven to 350 degrees.
- Line an 8" square baking pan with parchment paper; spray with cooking spray.
- Mix cake mix, eggs, oil and extract with a mixer until well combined.
- Spread batter evenly into pan.
- Bake for 15 minutes or until brownies just begin to set, being careful not to overcook.
- When done allow brownies to cool before lifting from pan with parchment paper
- Set brownies aside to cool.
- Mix lemon juice and powdered sugar until smooth.
- Spread lemon glaze on top of brownies.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 178Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 220mgCarbohydrates 30gFiber 0gSugar 19gProtein 2g
I love this idea and will be trying this next time!!! Yes, the different pans make thickness different. I like mine thinner:-)
Just finished making your lemon brownie recipe. Tried one and they are delicious. I had read some said that the batter was very stiff. So I added a tablespoon of fresh lemon juice to batter. Turned out perfect. Will make again and put some in freezer. I did bake in 9 x9 pan. But think the 8 inch pan would be little thicker.
Thanks for a great recipe.
Hi Linda, I always use the “watch method” when doubling. I look at them to see when the surface gets cracks and begins to pull away!! Insert a toothpick in the center until it comes out clean!!
If I double the recipe and bake it in a 13 by 9 pan do I increase the baking time? Please respond ASAP. Thanks!!
Katrina, your comments are SO helpful!!! I love it when readers share such practical tips for others. You are super savvy in the kitchen. You need your own blog!!! Best to you, my friend!!! XoXo
I just made this recipe for my mom (who is a Lemon Freak) for Mother’s Day. It is exactly what I was looking for, a tangy, lemony bar packed with punch! I just wanted to offer a few comments to those who are having trouble with this recipe.
1. I did use Duncan Hines brand only because that is what I had on the shelf.
2. It is a VERY stiff batter, so be prepared. I used a hand mixer.
3. I combined the wet ingredients first. I went with two teaspoons of lemon extract for my mom’s taste. Then I added half the dry cake mix. Once incorporated I added the other half. That is when you need some muscle to hold onto the mixer.
4. I sprayed the 8 X 8 pan then lined it with parchment paper. The spray helped the paper stay in place.
5. Once I was able to remove all the batter from the beaters it was hard to actually spread the batter evenly. I wet the back of a tablespoon with water and it spread like a dream. I had to wet the spoon several times til the batter was evenly spread throughout the pan.
6. I baked it at 350 for 15 minutes and then turned the heat back to 320 for about another 5 minutes til it got golden brown on top. Then I let it rest on top of the stove in the heat of the pan because I was afraid of the “googy” center possibility.
7. After slightly cooled, I lifted the parchment out on to a cutting board, spread the glaze and trimmed off all the edges. I made a little extra glaze so the entire top was glazed, not just drizzled, again for my mom’s liking. I cut 2” squares and placed them in cupcake liners. All 9 squares fit perfect into my clear container. I wish I had taken a picture. They looked like something from an expensive bake shop. Tied it up with a big golden bow and made one mom very happy!
I usually don’t write reviews but this was such a success that I wanted to give some inspiration to those who might have had trouble.
I would like to try the strawberry version for myself and drizzle some dark chocolate on top. They really do look impressive. Thank you, Jamie
So happy you enjoyed it, Sophia!!!!
I had a nice experience with this recipe. Simple. Fun. Tasty.