Fudgy Lemon Brownie Bar Recipe
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
20 mins
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Cooling time
1 hr
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Total Time
30 mins
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Servings
35 bars
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Calories
151 kcal
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Course
Dessert
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Cuisine
Australian
Fudgy Lemon Brownie Bar Recipe
Description
The Fudgy Lemon Brownie Bar Recipe uses a combination of fresh lemon juice and zest in both the batter and the glaze for a pronounced lemon flavor. The batter includes all-purpose flour, butter, eggs, and granulated sugar, mixed gently to maintain a dense and fudgy texture. The batter is baked in a parchment-lined 9x13 pan to form a thick, chewy bar.
The glaze is made from powdered sugar combined with additional lemon juice and zest, applied after the brownies have cooled completely, giving a sharp, sweet finish. The bars offer a mix of sweetness and tartness with a dense, moist crumb structure, balancing the citrus and buttery components.
The recipe suggests adjusting the amount of lemon juice and zest depending on the size of your lemons, and also recommends handling the glaze consistency by thinning with lemon juice or thickening with powdered sugar as needed. Parchment paper helps with easy removal and clean slicing.
Using a wooden spoon rather than an electric mixer helps preserve the desired fudgy consistency. The brownies should cool fully before glazing for best results.
Ingredients
For the lemon brownies
- 2-3 lemon see note 1, plural
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup butter
- 3 egg
- 1 ½ cup granulated sugar
For the glaze (see note 4)
- 3 cup powdered sugar
- 2 lemon see note 1, plural
Instructions
- Preheat the oven to 350ºF/175ºC, then lower your shelf so it sits in the lower third of the oven.
- Line a 9x13 pan with baking parchment. (See note 2)
- Zest and juice the lemons - You will need 5 tablespoons of lemon juice and 2 tablespoons of zest. Set this aside until needed.
- Add the flour, salt and lemon zest to a large mixing bowl and stir to mix. (see note 3)
- Melt the butter in a small pan or in the microwave.
- Add the lemon juice to the melted butter and then stir this into the dry ingredients. Stir gently until just combined.
- Add the eggs to the mixture one at a time, stirring gently between eggs.
- Once the eggs are combined, gently stir in the sugar.
- Scrap the lemon brownie batter into the prepared 9x13 pan and bake in the oven for 20 minutes.
- Remove the brownies from the oven and allow them to cool in the pan, for an hour, on a wire rack. After the hour use the parchment paper to remove the brownie and allow it to cool completely before glazing.
To prepare the glaze (see note 4)
- Zest and juice the lemon - You will need 3-4 tablespoons of lemon juice and 1 tablespoon of zest.
- Sift the powdered sugar into a bowl and then add the lemon juice and lemon zest. Stir continuously until it is thick, smooth and creamy. (see note 5)
- Once the brownie has cooled pour the glaze evenly over the top.
- Allow the glaze to set, then cut the brownie into thin bars and store in an airtight container in the refrigerator.
Notes
- The number of lemons needed varies by size; approximately 2 large lemons yield enough juice and zest for the batter, with 3-4 tablespoons juice and 1 tablespoon zest for the glaze.
- Overhanging parchment paper in the pan makes it easier to lift out the brownies after cooling.
- Mix the batter gently using a wooden spoon to preserve fudgy texture; avoid electric mixers.
- Adjust glaze thickness by adding lemon juice to thin or powdered sugar to thicken according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35bars
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 151kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 102mg | 4% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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