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Lemon Brownie Bars

Lemon Brownie Bars stacked on parchment paper, drizzled with lemon glaze and surrounded by fresh lemon slices.

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These lemon brownie bars are chewy, dense, and bursting with fresh lemon flavor. Topped with a sweet-tart lemon glaze, they offer the perfect citrusy twist on a classic brownie.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups granulated white sugar
  • Zest of 1 lemon
  • 1 whole egg + 2 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • For the glaze:
  • 3/4 cup powdered sugar
  • 1 1/2 tablespoons lemon juice
  • Zest of 1/2 a lemon

Instructions

  1. Preheat the oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper, leaving overhang for easy lifting.
  2. In a medium bowl, whisk together melted butter, sugar, and lemon zest until smooth and well combined.
  3. Add the egg and egg yolks, and whisk until the sugar is fully dissolved and the mixture is smooth.
  4. Stir in 1 tablespoon lemon juice and mix again.
  5. Sift flour, baking powder, and salt over the wet ingredients. Stir together until well combined, about 50 strokes.
  6. Spread the batter evenly in the prepared pan and bake for 25–27 minutes, until the edges are golden and starting to crackle.
  7. Let the brownies cool slightly, then chill in the freezer for 15–20 minutes for cleaner slicing.
  8. In a small bowl, whisk powdered sugar, lemon juice, and zest to make the glaze. Drizzle over cooled brownies and let set before cutting into squares.

Notes

  • Use fresh lemons for best flavor—both zest and juice.
  • Chilling before slicing gives clean, bakery-style edges.
  • You can freeze unglazed or glazed bars for up to 6 months.
  • Optional: Add raspberry or blueberry swirls for variation.
  • Double the glaze for extra tangy topping.

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