Lemon Brownie Bars

Bright, fudgy, sunshine-sweet bars with a silky lemon glaze — summer dessert in one pan

A crackly top gives way to a citrus-rich, chewy crumb; every bite hits that golden balance of sweet, tangy, and melt-in-your-mouth.

Why You’ll Love It

• Summer food dessert energy: Fresh lemon zest + juice for a sunny flavor that screams sweet summer desserts and great summer desserts.
• One bowl, one pan: Stir, bake, glaze — exactly what people want in easy pan dessert recipes.
• Fudgy not cakey: Think brownie texture, but lemon — the perfect semi sweet dessert balance.
• Party-perfect: Clean slices for birthday treat recipes or any celebration table.
• Signature dessert vibes: A simple technique that tastes bakery-level — worthy of your signature desserts list.

Ingredients (notes only)

Lemon Brownie Base

• Unsalted butter, melted — fudgy chew.
• Granulated sugar — crisp top without cloying.
• Eggs — gloss and structure.
• Fresh lemon zest + juice — use both for layered citrus.
• All-purpose flour + cornstarch — tight, brownie-like crumb.
• Fine sea salt + vanilla — round the edges.

Glaze

• Powdered sugar + fresh lemon juice — satiny pour-over that sets shiny.
• Extra zest — confetti sparkle on top.

Step-by-Step

1. Prep: Heat oven to 350°F / 175°C. Line an 8×8-inch pan with parchment (overhang).
2. Mix wet: In a bowl, whisk melted butter and sugar until glossy. Whisk in eggs one at a time, then vanilla, lemon zest, and lemon juice.
3. Add dry: Sift in flour, cornstarch, and salt. Fold just until smooth. Batter will be thick and silky.
4. Bake: Spread into pan. Bake 20–24 minutes until edges are set and the center has a faint jiggle; a tester should come out with a few moist crumbs.
5. Cool: Rest in pan 30 minutes.
6. Glaze: Stir powdered sugar with lemon juice to a pourable glaze. Spread over warm bars; sprinkle zest.
7. Set & slice: Let glaze set 20–30 minutes. Lift and cut into 16 bars with a warm, dry knife.

Pro Tips

• Zest first, then juice: Maximum oils, maximum fragrance.
• Cornstarch = chew: Don’t skip — it keeps the brownie texture.
• Don’t overbake: Pull when the center still looks slightly soft; carryover finishes the job.
• Glaze thickness: Add lemon juice by teaspoons until it ribbons off the spoon and self-levels.
• Ultra glossy top: Whisk sugar and butter for a full minute before adding eggs.

Variations

• Lemon-Raspberry Magic Swirl (magic dessert flair): Dollop ⅓ cup seedless raspberry jam over batter; swirl with a knife.
• Poppy-Seed Signature Bars (signature desserts): Fold in 1 Tbsp poppy seeds; top with candied lemon peel.
• Blueberry Birthday Confetti (birthday treat recipes): Scatter ½ cup tiny blueberries over batter; glaze with lemon-vanilla and add pastel sprinkles.
• Light & Tangy (easy light dessert recipes): Use 25% less sugar in the base and glaze with a thin lemon-yogurt drizzle.

How to Serve

Chilled or room temp with whisper-thin lemon slices, a dust of zest, and fresh berries. For a summer food dessert tray, stack squares with parchment tabs and add sparklers for birthdays.

Make Ahead & Storage

• Room temp: Airtight up to 2 days.
• Fridge: 4–5 days; the glaze stays snappy.
• Freeze: Up to 2 months without glaze; thaw, glaze, and set before serving.

FAQs

Are lemon brownies the same as lemon bars?
No. Lemon bars have a shortbread crust and custard top. These are fudgy blondie-style brownies with lemon and a glaze.

Can I double the recipe?
Yes. Bake in a 9×13 pan 22–26 minutes.

Can I make them dairy-free or gluten-free?
Swap butter for refined coconut oil and use a 1:1 GF flour blend. Texture stays dense and chewy.

Too tart or too sweet?
Adjust with an extra tablespoon of sugar in the base, or a teaspoon more lemon juice in the glaze to re-balance.

Simple Nutrition (estimate per bar, 1 of 16)

Calories 210 • Carbs 30g • Fat 9g • Protein 2g • Sugar 22g • Sodium 85mg

Sarah

Lemon Brownie Bars

Fudgy lemon brownies with a shiny lemon glaze — bright, chewy, and slice-clean. One bowl, one pan, perfect for summer parties and birthdays.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

cool + set 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

• 0.5 cup unsalted butter, melted and slightly cooled (113 g)
• 1 cup granulated sugar (200 g)
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 2 tbsp finely grated lemon zest (from 2–3 lemons)
• 3 tbsp fresh lemon juice
• 1 cup all-purpose flour (125 g)
• 1 tbsp cornstarch
• 0.5 tsp fine sea salt
• 1.5 cups powdered sugar (180 g)
• 2–3 tbsp fresh lemon juice, plus extra as needed
• extra lemon zest, for topping

Equipment

• 8×8-inch baking pan
• Parchment paper
• whisk
• zester

Method

• Heat oven to 350°F / 175°C. Line an 8×8-inch pan with parchment.
• Whisk melted butter and sugar for 60 seconds until glossy.
• Whisk in eggs one at a time, then vanilla, lemon zest, and lemon juice.
• Sift in flour, cornstarch, and salt; fold just until smooth.
• Spread batter in pan; bake 20–24 minutes until edges set and center is just barely jiggly.
• Cool 30 minutes in pan.
• Whisk powdered sugar with lemon juice to a pourable glaze; spread over warm bars. Top with extra zest.
• Set 20–30 minutes until glaze is firm, then lift out and slice into 16 bars.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 85mgPotassium: 40mgSugar: 25gVitamin A: 250IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Double batch: 9×13 pan; bake 22–26 minutes. Add-ins: 1 Tbsp poppy seeds, or swirl ⅓ cup raspberry jam. Lighter option: Reduce base sugar to ¾ cup and glaze to 1 cup powdered sugar. Equipment: 8×8 pan, parchment, whisk, zester.

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