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Lemon Brownie Bars

Lemon Brownie Bars

Bright, tangy, and irresistibly soft, these Lemon Brownie Bars combine the chewy texture of brownies with the refreshing flavor of lemons. Baked in a 9x13 pan, this simple lemon squares recipe is perfect for potlucks, parties, or whenever you crave a burst of sunshine on your dessert plate.
If you love easy lemon desserts and crave something unique yet simple, this is one of the best lemon dessert recipes you’ll ever try!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bars
Ingredients Method Notes

Ingredients
  

  • For the Lemon Brownies:
  • 1 cup unsalted butter melted
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest about 2 lemons
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 –3 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest optional, for extra flavor

Method
 

  1. Preheat Oven:
  2. Preheat your oven to 350°F (175°C). Line a 9x13 pan with parchment paper or lightly grease it for easy removal.
  3. Mix Wet Ingredients:
  4. In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  5. Add Dry Ingredients:
  6. In another bowl, combine flour, baking powder, and salt. Gradually fold into the wet ingredients until just mixed — do not overbeat.
  7. Bake:
  8. Pour batter evenly into the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan.
  9. Prepare the Glaze:
  10. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency to your liking — add more sugar for thickness or more juice to thin it out.
  11. Glaze and Slice:
  12. Pour the glaze over cooled brownies, spreading evenly. Let set for 15–20 minutes, then cut into squares or bars.

Notes

  • Fresh lemons only: Fresh juice and zest give the best flavor — bottled juice won’t do these bars justice.
  • For thicker bars: Use an 8x8 pan and increase baking time by 5 minutes.
  • Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.
  • Freezing: Freeze (unglazed) bars for up to 2 months. Add glaze after thawing.
  • Optional toppings: Dust with powdered sugar or top with a few candied lemon slices for decoration.