Soft Lemon Brownie Bars
A quick and easy lemon brownies recipe perfect for satisfying your citrus cravings. These soft and zesty bars are a delightful twist on the classic brownie.
Equipment
- 1 9x13-inch baking pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup lemon juice freshly squeezed
- Zest of 2 lemons
Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice and zest.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Glazing
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Once the brownies are completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.
Serving
- Slice the brownies into eight even bars and serve them as a delightful dessert or snack.
Storage
- Store leftover brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Notes
Pro Tips: Use fresh lemons for the best flavor. Avoid overmixing the batter to keep the brownies light and fluffy. Ingredient Substitutions: Try using a lemon cake mix for a quicker version. How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the batter ahead of time and store in the refrigerator for up to 24 hours before baking.