FUDGY LEMON BROWNIE BAR RECIPE

These are my favourite summer treats – bright and fresh Fudgy Lemon Brownies! Incredibly easy to whip up using just pantry essentials. Plus, these bars have the best texture. They’re soft and chewy with a sweet yet tart glaze.

Ingredients

Lemon brownies:

1 c. butter

1 ¾ c. all-purpose flour

2-3 lemons

3 Eggs

1 ½ c. granulated sugar

¾ tsp salt

Glaze:

2 lemons

3 c. powdered sugar

How to make Fudgy Lemon Brownie Bar

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Position the oven rack to the lower third shelf of the oven.

Step 2: Using baking parchment paper, line a 9 x 13-inch pan.

Step 3: Zest the lemons, then juice to make 5 tbsp lemon juice and 2 tbsp zest. Keep them aside for now.

Step 4: To a large mixing bowl, combine the flour, salt, and lemon zest.

Step 5: In a small pan, melt the butter. Alternately, you can do this in the microwave. Once the butter has melted, add the lemon juice, then whisk this gently stir this into the dry ingredients until just combined. Now, add the eggs a piece at a time, gently beating every after each addition. Lastly, stir in the sugar.

Step 6: Into the prepared pan, pour the batter into an even layer. Place in the preheated oven and bake the lemon brownie batter for about 20 minutes.

Step 7: When done, take the brownies from the oven and onto a wire rack. Let the brownie cool for about an hour in the pan. Using the parchment paper, remove the brownie from the pan and let it cool completely before glazing.

Glaze:

Step 8: Meanwhile, sift the powdered sugar in a bowl. Add the lemon juice and lemon zest. Keep stirring until the mixture is thick, smooth, and creamy.

Step 9: Evenly pour the glaze over the cooled brownie. Let the glaze set, then slice the brownie into thin bars. Place the pieces in an airtight container and store them in the fridge.

Notes:

To make the brownie, you need 5 tbsp lemon juice and 2 tbsp zest.

To make the glaze, you need 3 to 4 tbsp lemon juice and a tbsp zest.

To make it easier to take the brownie out of the pan, make sure to leave an overhang when lining the pan with parchment.

To achieve the correct brownie consistency, I would recommend using a mixing bowl and a wooden spoon rather than a stand mixer or electric mixer.

If you prefer thinner glaze consistency, feel free to half the glaze ingredients.

Add more lemon juice if the gaze turned out too thick. Or more sifted powdered sugar if it is too thin.

Nutrition Facts: