Hey there! If you’re anything like me, you know there’s something magical about a dessert that combines the tangy goodness of lemon with the rich, comforting texture of brownies. But here’s the kicker: these aren’t just any brownies. These are vegan lemon brownies. Yep, they’re dairy-free, egg-free, and just as delicious (if not more!) as the traditional ones.
I decided to try this recipe after craving something light, refreshing, and a little sweet. Plus, I love baking for people with different dietary needs, so making a vegan treat was the perfect challenge.
In this post, I’ll walk you through making these vegan lemon brownies that everyone will love, whether they’re vegan or not. You’ll get the inside scoop on the best ingredients to use, step-by-step instructions, and my tips for perfecting them. Let’s dive in!
Why Choose Lemon Brownies?
At first, you might wonder: Why make lemon brownies vegan? Is it really worth it? Well, let me tell you—I was skeptical, too, at first. But once I took that first bite, I was hooked. Here’s why I think you should give these vegan lemon brownies a try.
Vegan Diet Benefits
For me, making a dessert vegan is not just about doing so for the sake of it. I actually started experimenting with vegan baking because it’s surprisingly healthy! Vegan desserts often use less processed ingredients and tend to be lower in saturated fat and cholesterol. So, not only do you get an incredibly delicious dessert, but it’s also a bit easier on your body. It’s a win-win in my book.
Healthier Ingredients
When I first went vegan, I was amazed by how easy it was to substitute traditional ingredients. For instance, I replaced the butter with coconut oil and the eggs with a flax egg for these brownies (don’t worry—I’ll explain how to make that later!). The result? A super rich, moist brownie without any dairy or eggs. Plus, I can feel good knowing I’m using plant-based, nourishing ingredients instead of heavy animal products.
Perfect for Special Diets
Maybe you’re making these brownies because you want a treat that everyone can enjoy. You may have friends who are lactose intolerant, or you want to try something different. Either way, these vegan lemon brownies are perfect for anyone with dietary restrictions, whether they’re vegan, gluten-free, or avoiding dairy. They’re so delicious that no one will even notice they’re “special diet” brownies. (I promise!)
The Best Ingredients for Lemon Brownies
Now, I’m going to be honest with you—there’s nothing worse than getting halfway through a recipe and realizing you’re missing a crucial ingredient. So, let’s go over the best ingredients to use for these vegan lemon brownies so you can be fully prepared.
Lemon – The Star Ingredient
Okay, I don’t know about you, but I’m absolutely obsessed with lemons. They’re bright and fresh, and they give these brownies that refreshing zing that’s totally addictive. For this recipe, you’ll want both the zest and juice from fresh lemons. The zest adds a punch of flavor, while the juice balances out the sweetness.
Whenever I bake with lemons, I always use organic ones. It just feels better knowing I’m not eating any unwanted pesticides, and they seem to have a stronger flavor. Trust me, it makes a difference.
Vegan Substitutes
Now, let’s discuss what you’ll use in place of butter and eggs. For the butter, I like to use vegan butter or coconut oil. Coconut oil adds a slight coconut flavor, which is super yummy with the lemon, but you can definitely stick to vegan butter if you prefer something more neutral.
For the eggs, I use a flax egg (which is just ground flaxseed and water) to give the brownies that perfect texture. It holds everything together just like eggs would, and you wouldn’t even know the difference. If you don’t have flaxseeds, chia seeds work just as well, and I always have both on hand in my pantry.
Sweeteners
For sweeteners, I’m all about keeping it natural. I love using maple syrup or coconut sugar because they’re vegan-friendly and taste amazing in baked goods. They bring a rich sweetness to the brownies without being too overpowering, and the coconut sugar even adds a little caramel-like flavor. Plus, you can control the sweetness a lot better than with regular refined sugar.
Gluten-Free Options
And if you’re gluten-free, don’t worry! You can easily swap the regular flour for a gluten-free flour blend. Just make sure to choose one that’s designed for baking to get that nice, fluffy texture. Honestly, I’ve made these brownies with gluten-free flour several times, and no one ever knows the difference.
How to Make Easy Lemon Brownies
Okay, now that we’ve got the ingredients down, it’s time to get to the fun part: making the brownies. The best part is, it’s really easy! I’m all about simple recipes that don’t take hours, and this one definitely delivers.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and get your baking pan ready. I like to use an 8×8-inch pan, greased or lined with parchment paper. This makes cleanup a breeze.
In a big bowl, combine the dry ingredients: flour (or gluten-free flour), baking powder, and a little bit of salt. Stir quickly to combine everything evenly.
- In another bowl, whisk together your wet ingredients: melted vegan butter or coconut oil, lemon juice, lemon zest, and your chosen sweetener. This is where the magic happens—your kitchen will smell amazing right now!
- Add in your flax egg (or chia egg) and mix it all together until the batter looks nice and thick. If it’s too thick, add a tablespoon of plant-based milk to loosen it up.
- Pour the batter into your prepared pan and gently spread it out to make it even.
- Then pop it in the oven for 25-30 minutes, or until a toothpick comes out clean.
- Let the brownies cool for about 10 minutes before transferring them to a wire rack. Once they’re thoroughly cooled, it’s time to slice them into perfect squares!
Tips for Perfect Texture
One thing I learned the hard way is to don’t overmix the batter. If you do, the brownies will be too dense, and we want them nice and chewy. Simply stir everything together until it’s well mixed, and you’re all set!
Also, let them cool completely before cutting. They firm up as they cool, giving them that perfect texture.
Common Mistakes to Avoid
- Overbaking: Watch the brownies while they bake! If you bake them too long, they’ll dry out, and that’s not what we want.
- Not cooling enough: I know, I know, it’s tempting to dig in right away,but give them a little time to chill for that perfect texture.
Adding a Lemon Glaze to Your Brownies
I’ve got a little secret for you: if you want to make these brownies even better, add a lemon glaze. It’s like the cherry on top—but, you know, lemony and totally vegan.
Lemon Glaze Recipe
Making the glaze is super simple. All you need is powdered sugar (or coconut powdered sugar for a healthier option) and a little lemon juice. Whisk them together until you get the perfect glaze consistency. If you like it thicker, add more powdered sugar. If you want it runnier, add more lemon juice.
How the Glaze Complements the Brownies
The glaze adds that extra lemon zing that makes these brownies so addictive. Plus, it gives them a beautiful, glossy finish that’s totally Instagram-worthy. Trust me, it’s totally worth it.
Tips for Storing and Serving Your Lemon Brownies
If you have any leftovers (though that doesn’t usually happen in my house), here’s the best way to store them:
Storing
Keep your vegan lemon brownies in an airtight container at room temperature, and they’ll stay fresh for up to 3 days. If you need to store them for a bit longer, just place them in the fridge. When you’re ready to enjoy them again, let them come to room temperature, and they’ll be just as delicious as the day you made them.
Freezing
Here’s a fun tip: freeze them! If you want to prep ahead for a party or save them for later, freeze the brownies individually wrapped in plastic wrap. When you’re ready to enjoy them, just let them thaw on the counter for a few hours.
Serving Suggestions
Serve these brownies with a cup of herbal tea, or if you’re feeling indulgent, add a scoop of dairy-free ice cream on the side. You can even top them with a dollop of whipped coconut cream. Now that’s what I call dessert!
Frequently Asked Questions About Lemon Brownies
Can I make these vegan lemon brownies gluten-free?
Yes, absolutely! You can easily make these brownies gluten-free by substituting the regular flour with a gluten-free flour blend. Be sure to choose one that’s designed for baking so you get the best texture. I’ve made these with gluten-free flour myself, and they turn out just as delicious!
Is it possible to swap maple syrup for another sweetener?
Definitely! If you prefer a different sweetener, you can use agave nectar, coconut sugar, or even date syrup instead of maple syrup. Each of these sweeteners has a unique flavor, but they all work wonderfully in this recipe. Just remember to adjust the quantity depending on the sweetness of your chosen alternative!
What’s the best way to store leftover lemon brownies?
Lucky you if you have leftovers! Store your vegan lemon brownies in an airtight container at room temperature, and they’ll stay fresh for up to 3 days. If you’d like to keep them fresh longer, just store them in the fridge. When you’re ready to enjoy them, just let them come to room temperature for the perfect texture. You can also freeze them for up to 3 months, individually wrapped for easy access.
Can I use a store-bought egg replacer?
Yes! If you don’t have flaxseeds or chia seeds on hand, you can use a store-bought egg replacer like Ener-G or Bob’s Red Mill. Simply follow the package instructions for swapping eggs in your baking recipes.
I’ve tried store-bought egg replacers before, and they work just as well as homemade flax or chia eggs.
Conclusion For Lemon Brownies
And there you have it—vegan lemon brownies that are absolutely delicious, easy to make, and perfect for almost any occasion. I really hope you give this recipe a try because once you do, I think you’ll fall in love with it just as much as I did. They’re zesty, chewy, and just the right amount of sweet. Plus, they’re an excellent option for anyone with dietary restrictions!
Now, I want to hear from you! Have you made these brownies before? Have you tried the recipe yet, or are you planning to?I’d love to know what you think—leave a comment below!
Lemon Brownies
Ingredients
For the Lemon Brownies:
- 1 cup 2 sticks unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest freshly grated
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest optional, for extra zing
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper for easy cleanup.
- In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and stir to mix. Let the mixture rest for approximately 5 minutes, allowing it to thicken and develop a gel-like texture.
- In a spacious mixing bowl, combine the flour, baking powder, and salt, whisking until well blended.
- In a different bowl, whisk together the melted coconut oil (or vegan butter), maple syrup, lemon juice, lemon zest, and vanilla extract until everything is fully blended.
- Pour the wet ingredients into the dry mixture and stir until everything is just incorporated. Add in the flax egg and stir until fully incorporated.
- Transfer the batter into the prepared pan, smoothing it into an even layer across the bottom.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Let the brownies sit in the pan for about 10 minutes to cool slightly, then gently move them to a wire rack to cool completely.
- Once cooled, cut into squares. Optionally, dust with powdered sugar or drizzle with vegan lemon glaze for extra flavor!
Notes
- If you prefer a gluten-free version, swap the flour with a gluten-free flour blend.
- For added lemony flavor, you can increase the amount of lemon zest or juice to taste.
- Keep any leftovers in an airtight container at room temperature for up to 3 days, or store them in the fridge for up to a week.
- For freezer storage, wrap each brownie tightly in plastic wrap and place them in an airtight container. You can store them in the freezer for as long as 3 months.