Fudgy Lemon Brownie Bars
The ultimate comfort food, Fudgy Lemon Brownie Bars are a rich and tangy treat that will satisfy your sweet tooth! With a fudgy texture and a zesty lemon glaze, these bars are perfect for any occasion. Easy to make and bursting with flavor, why not whip up a batch tonight?
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Baking Sheet
- Oven
Ingredients
- 2-3 lemons lemons Freshly zested and juiced
- 1¾ cups all-purpose flour Forms the backbone of the brownie
- ¾ teaspoon salt Enhances flavor
- 1 cup butter Creates a rich, moist base
- 3 eggs eggs Lightens the texture
- 1½ cups granulated sugar Main sweetener
- 3 cups powdered sugar Used for the glaze
Instructions
- Preheat your oven to 350ºF (175ºC). Make sure to lower your shelf so that it sits in the lower third of the oven; this will help the brownies bake evenly.
- Line a 9x13 inch pan with baking parchment for easy removal later. Overhanging some of the paper is a clever trick to make lifting the brownies out easier once they’ve cooled.
- Zest and juice the lemons. You’ll need about 5 tablespoons of lemon juice and 2 tablespoons of zest for the brownie batter. Set these aside for later use.
- In a large mixing bowl, combine the flour, salt, and the lemon zest, stirring them together to mix well.
- Melt the butter in a small pan or microwave until completely melted. Allow it to cool slightly.
- Add the lemon juice to the melted butter and stir to combine. Pour this mixture into your dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your brownies.
- Crack in the eggs, one at a time, stirring gently between each addition. This process ensures that your brownies will turn out light and fluffy.
- Once all the eggs are incorporated, gently fold in the sugar until the mixture is well combined. Take your time with this step to ensure a smooth batter.
- Pour the brownie batter into the prepared 9x13 inch pan, spreading it evenly to ensure uniform baking. Place it in the preheated oven and bake for about 20 minutes. The edges should look set while the center remains slightly soft.
- Remove the brownies from the oven and allow them to cool in the pan for an hour on a wire rack. This cooling step is crucial to maintain their fudgy texture.
- Once cooled, use the parchment paper to lift the brownies out of the pan and allow them to cool completely on the wire rack.
- For the glaze, zest and juice another 2 lemons, yielding about 3-4 tablespoons of juice and 1 tablespoon of zest.
- Sift the powdered sugar into a bowl, then pour in the lemon juice and zest. Stir continuously until the mixture is thick, smooth, and creamy.
- Once the brownies are completely cool, pour the glaze evenly over the top and allow it to set for a few minutes.
- Finally, cut the brownies into thin bars and store them in an airtight container in the refrigerator. Enjoy your delicious Fudgy Lemon Brownie Bars!
Notes
- Tip 1: The number of lemons you will need depends on the size of your lemons as they vary so much in size. Be guided by your lemons.
- Tip 2: Use a mixing bowl and a wooden spoon for this rather than your stand mixer or electric mixer. The mixture doesn't need much mixing.
- Tip 3: We like a thick layer of glaze; if you want just a thin layer, you can half the ingredients.
- Tip 4: If the glaze is too thick, thin it with more lemon juice. If it is too thin, add more sifted powdered sugar.
- Tip 5: When lining your pan with parchment, if you overhang some of the paper on either side, it makes it much easier to remove the brownies from the pan once cooled.