There’s something incredibly satisfying about finding that perfect balance between tart and sweet, and that’s exactly what I love most about these Lemon Brownie Bars. The first time I made them, it was one of those spontaneous kitchen moments where I just wanted something zesty and different from the usual chocolate brownie. What came out of the oven was pure magic—moist, chewy, dense like a brownie, yet bursting with that citrusy brightness only fresh lemons can offer. Since then, they’ve become a go-to recipe in my kitchen, especially during spring and summer months when I’m craving something lighter but still indulgent.
You’re going to fall in love with this recipe for so many reasons. First, these bars are unbelievably easy to make, yet they come out looking and tasting like a bakery-quality treat. You don’t need any fancy equipment—just a bowl, a whisk, and a few pantry staples. The texture is what sets them apart. They have that classic brownie chew but with a vibrant lemon flavor that wakes up your palate with every bite.
One of the best things about Lemon Brownie Bars is their versatility. They work beautifully as a dessert, a sweet snack, or even part of a brunch spread. I’ve served them at everything from baby showers to casual coffee dates, and they’re always a hit. You can even switch things up with a lemon glaze or a dusting of powdered sugar depending on the occasion.
Affordability is another huge plus. The ingredients are simple, inexpensive, and easy to find in any grocery store. Lemons, butter, eggs, sugar, flour—nothing fancy, just good quality basics that come together into something amazing. You’re not going to break the bank making these, and the payoff in flavor and presentation is well worth every cent.
Ingredients for the recipe:
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1 cup (2 sticks) unsalted butter, melted
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1 ½ cups granulated sugar
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2 large eggs
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2 tablespoons lemon zest (from 2 lemons)
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¼ cup freshly squeezed lemon juice
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1 ½ cups all-purpose flour
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½ teaspoon salt
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½ teaspoon baking powder
Optional Glaze:
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1 cup powdered sugar
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2–3 tablespoons lemon juice
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½ teaspoon lemon zest
How to Prepare This Recipe
Making these Lemon Brownie Bars is one of the easiest and most rewarding baking projects I’ve taken on. They require minimal effort but deliver maximum flavor. I always start by preheating my oven and gathering all my ingredients—organization is key when baking something so simple yet precise.
Step-by-Step Instructions for Preparation
Step 1: Prepare your baking pan
First, preheat your oven to 175°C (350°F). Then, line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a bit of overhang on the sides. This makes it easier to lift the bars out later. Lightly grease the paper with butter or non-stick spray for extra insurance.
Step 2: Melt the butter
In a large mixing bowl, pour in the melted butter. I like to melt it gently on the stovetop or in the microwave. Let it cool slightly before continuing. Warm, not hot, butter helps create that dense, chewy brownie texture without scrambling the eggs.
Step 3: Whisk in the sugar and eggs
Add the granulated sugar to the melted butter and whisk until smooth and glossy. Then, crack in the eggs one at a time, whisking well after each addition. This step is important because the eggs add structure and help create that rich, fudgy consistency.
Step 4: Add lemon zest and juice
Stir in the freshly grated lemon zest and lemon juice. I always recommend using fresh lemons—bottled lemon juice just doesn’t have the same brightness or depth of flavor. The zest adds an extra layer of citrusy intensity that really brings the whole dessert to life.
Step 5: Combine the dry ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Slowly add this dry mixture into the wet ingredients. Stir just until combined—don’t overmix. Overmixing can lead to tough, rubbery bars instead of soft and chewy ones.
Step 6: Transfer the batter to the pan
Pour the batter into your prepared baking pan and smooth the top with a spatula. You’ll notice it’s a fairly thick batter—that’s exactly what you want. Spread it evenly into the corners so it bakes uniformly.
Step 7: Bake to perfection
Place the pan in the preheated oven and bake for 25–30 minutes. The top should look set and slightly golden, but not browned. You can check for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but not wet batter.
Step 8: Cool completely
Let the bars cool in the pan for at least 15–20 minutes. Then lift them out using the parchment overhang and place them on a wire rack to cool completely. This step is essential for achieving clean slices and that perfect texture.
Step 9: Optional lemon glaze
If you’d like to take the lemon flavor even further, make a simple glaze. Just mix powdered sugar, lemon juice, and a touch of zest until smooth. Drizzle it over the cooled bars and let it set for 10–15 minutes before slicing. It adds a bright, sweet finish that complements the tartness beautifully.
Quick and Easy
These bars truly live up to their promise of being quick and easy. From start to finish, they come together in under an hour, including baking and cooling time. With no mixers or special tools required, you can whip them up on a whim—perfect for last-minute guests or a sudden sweet craving.
Customizable
What I also love is how customizable they are. You can add white chocolate chips for extra sweetness, or swirl in a spoonful of lemon curd before baking for more tang. Prefer a lighter texture? Replace half the flour with almond flour for a nutty note. If you’re feeling adventurous, a bit of crushed freeze-dried raspberries on top gives a pop of color and flavor that’s perfect for special occasions.
Popular With Many People
Whenever I serve these Lemon Brownie Bars, they’re gone within minutes. Kids love them for the sweet, lemony flavor. Adults appreciate the sophisticated balance of citrus and buttery richness. They work at picnics, potlucks, and parties—and I’ve even seen people wrap them up as gifts or sell them at bake sales.
Whether you’re a seasoned baker or a beginner, this recipe is practically foolproof. Each time I bake a batch, I’m reminded that simple ingredients and clear steps are often all you need to create something truly delightful.
PrintLemon Brownie Bars Recipe
These Lemon Brownie Bars are chewy, moist, and bursting with vibrant citrus flavor. Unlike traditional brownies, they don’t contain chocolate but deliver the same fudgy texture with a refreshing twist. Perfect for brunches, tea parties, or anytime you want a zesty sweet treat.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
For the bars:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (from 2 lemons)
- ¼ cup freshly squeezed lemon juice
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Optional lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- Melt the butter and let it cool slightly. Pour it into a large mixing bowl.
- Add the granulated sugar to the melted butter. Whisk until smooth.
- Add the eggs one at a time, whisking thoroughly after each addition.
- Stir in the lemon zest and lemon juice. Mix until fully combined.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry mixture to the wet mixture. Stir just until no streaks of flour remain.
- Pour the batter into the prepared pan. Spread it evenly into all corners using a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the bars cool in the pan for 15–20 minutes, then lift them out and transfer to a wire rack to cool completely.
- For the glaze (optional): Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled bars and allow it to set before slicing.
Notes
Always use fresh lemon juice for the best flavor.
Do not overmix the batter to keep the bars tender.
For a decorative touch, sprinkle extra zest on top of the glaze.
If desired, you can cut the bars into squares or rectangles depending on presentation.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended because it gives the bars a bright, vibrant flavor. Bottled lemon juice tends to taste flat or slightly bitter. If fresh lemons aren’t available, try to use a high-quality, organic bottled lemon juice as a last resort.
How do I store these Lemon Brownie Bars?
These bars store very well. Once cooled, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 7 days. You can also freeze them for up to 2 months—just layer parchment between each bar to prevent sticking.
Can I double the recipe for a larger batch?
Yes, absolutely. You can double the recipe and bake it in a 9×13-inch pan. You may need to add a few more minutes to the baking time—check for doneness using the toothpick method.
Why are they called “brownies” if there’s no chocolate?
These bars have the dense, chewy texture of traditional brownies but with a lemon twist. That’s why they’re often referred to as “lemon brownies” or “lemon blondies.”
Can I make them gluten-free?
Yes, a 1:1 gluten-free flour blend works well in this recipe. Make sure it contains xanthan gum for proper texture.