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Lemon Brownies Recipe: Best Easy Moist Bars for Spring Baking

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These ultra moist, zesty lemon brownies are dense, fudgy, and bursting with bright citrus flavor. Quick to make and perfect for spring, they’re a crowd-pleasing treat for brunches, potlucks, or any time you need a sweet pick-me-up.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/4 cup (60 mL) fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • For the Lemon Glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 mL) fresh lemon juice
  • 1 teaspoon lemon zest (optional, for topping)
  • 1–2 teaspoons milk or cream (if needed, to thin glaze)

Instructions

  1. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang. Preheat oven to 350°F (175°C). Zest and juice your lemons before starting.
  2. In a medium bowl, whisk together melted butter, granulated sugar, and eggs until glossy and pale yellow. Add lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gently fold the dry mixture into the wet mixture with a spatula until just combined. Do not over-mix.
  5. Spread the thick batter evenly into the prepared pan and smooth the top.
  6. Bake for 25-28 minutes, or until the edges are light golden and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the brownies cool completely in the pan on a wire rack (about 30 minutes).
  8. For the glaze: In a small bowl, whisk powdered sugar with 2-3 tablespoons lemon juice and optional zest. Add milk or cream a teaspoon at a time if needed to reach a pourable consistency.
  9. Pour glaze over cooled brownies and spread gently. Let set for 10-15 minutes.
  10. Lift brownies out using parchment handles and slice into 16 squares. Wipe knife between cuts for neat bars.

Notes

For best flavor, use fresh lemon zest and juice. Don’t over-mix the batter or overbake the bars for maximum moistness. Let bars cool completely before glazing and slicing. Store in an airtight container in the fridge for up to 5 days or freeze (unglazed) for up to 2 months. For gluten-free or dairy-free versions, use a 1:1 gluten-free flour blend and substitute butter and milk with plant-based alternatives.

Nutrition

Keywords: lemon brownies, lemon bars, spring dessert, easy lemon dessert, moist lemon brownies, citrus bars, lemon glaze, brunch dessert, potluck dessert, fudgy lemon bars

Find it online: https://hungermind.com/lemon-brownies-recipe-best-easy-moist-bars-for-spring-baking/