Easy Lemon Brownies Bars

These bright lemon brownies deliver everything you love about lemon desserts in a thick fudgy square with a citrus punch and a tangy glaze that melts right into each bite. The zesty aroma fills the kitchen and one pan is never enough whenever I bring these to potlucks.

When I first made these lemon brownies on a whim one Saturday morning the whole house smelled like a lemon orchard and my family hovered until they could grab seconds straight from the pan.

Ingredients

• All purpose flour: brings structure without making the bars cakey A high quality unbleached flour gives best results
• Granulated sugar: keeps the brownies tender and balances the tart lemon notes Go for superfine if you can find it
• Salt: subtly heightens all the lemony flavors Use fine sea salt for a clean taste
• Unsalted butter: adds moisture and richness Softened butter blends evenly and avoids greasy spots
• Eggs: bind the batter and add the classic fudgy brownie texture Room temperature eggs incorporate more smoothly
• Lemon zest: provides the fragrant oils that make the lemon flavor pop Always zest before juicing your lemons
• Fresh lemon juice: brings brightness and tang Choose plump thin skinned lemons for the juiciest option
• Vanilla extract: nudges everything toward a bakery finish Try to use pure vanilla for a natural aroma
• Powdered sugar: makes the glaze ultra velvety Sift it first to avoid lumpy topping

Step-by-Step Instructions

Prep the Pan:

Line your 9x13 inch pan with parchment paper letting the edges overhang for easy lifting Lightly grease the paper with soft butter or spray for perfect release later

Mix the Dry Ingredients:

In a medium bowl whisk together flour and salt until well combined This ensures even distribution so the brownies bake up uniform and without salty pockets

Cream Butter and Sugar:

In a large mixing bowl use an electric mixer to cream the softened butter and sugar together Mix them for at least three to four minutes until pale and fluffy This step makes the finished brownies light yet dense

Add Eggs and Lemon:

Mix in the eggs one at a time beating well after each Then fold in the lemon zest fresh lemon juice and vanilla extract Scrape down the bowl to make sure everything is mixed and the zest is evenly distributed

Combine Wet and Dry:

Switch to a spatula and gently fold the flour mixture into the wet batter until just combined Overmixing here can make the brownies tough so stop when there are only a few streaks of flour visible

Bake the Brownies:

Pour the thick batter into your prepared pan smoothing the top with your spatula Bake at 350 degrees for twenty five to thirty minutes The edges should be lightly golden but the center will look slightly soft A toothpick inserted should come out with just a few moist crumbs Closer to underbaked than overdone is best

Cool Thoroughly:

Let the brownies cool completely in the pan on a wire rack before moving on to the glaze Cooling prevents melting the glaze and helps the brownies set fully

Make and Apply the Glaze:

In a small bowl whisk together powdered sugar and fresh lemon juice until smooth and pourable Add the extra lemon zest for even more zing Pour evenly over the cooled brownies using your spatula to nudge to the edges Let the glaze set at least thirty minutes before slicing

Pin

Lemon zest is my favorite part since it releases oils that create an aroma no bottle can match Every time I zest a lemon for these brownies I remember my son sneaking pieces of warm bar off the rack while the glaze was still barely set

Storage Tips

Cover leftover lemon brownies tightly in the pan or transfer sliced squares to an airtight container They store well at room temperature for up to three days Beyond that keep them refrigerated for extra freshness The glaze keeps its shine best uncovered for a few hours then lightly covered with foil or wax paper Use parchment between stacked slices to avoid sticking and smooshing

Ingredient Substitutions

If you are out of fresh lemons bottled lemon juice will work in a pinch but add extra zest to boost the flavor For a dairy free version use a quality vegan butter substitute Almond extract can sub in for vanilla if you love a nuttier taste For gluten free needs a cup for cup GF flour blend keeps texture close to the original

Serving Suggestions

Serve chilled for a firmer bite or room temperature for that soft fudgy texture I love topping with a dollop of whipped cream and extra lemon zest for parties Chopped fresh berries make a festive summer tray or try dusting with extra powdered sugar before serving for pretty presentation

A Touch of Lemon Brownies History

Lemon brownies are a uniquely American twist on bar desserts with roots that trace back to lemonade stands and classic lemon bars This recipe skips the meringue and focuses on a brownie like texture instead of a crumb crust The result is a sunny treat loved by both kids and adults They have become my favorite sweet to bring for spring celebrations and family brunches

Recipe FAQs

→ What gives these brownies their intense lemon flavor?

Fresh lemon juice and zest are added to the batter, infusing each square with bright, natural citrus notes.

→ How do I know when the brownies are done baking?

Insert a toothpick in the center; it should come out with moist crumbs, not raw batter. Avoid overbaking for the best texture.

→ Should I use salted or unsalted butter?

Unsalted butter is recommended to control the overall saltiness and let the lemon taste shine.

→ Can I make these brownies ahead of time?

Yes, they keep well in an airtight container for several days, and the glaze sets perfectly if made in advance.

→ Can I freeze lemon brownies?

These bars can be frozen after glazing; just separate layers with parchment paper and thaw before serving.