Lemon Brownie Bars
Happy hump day friends! I made these lemon brownie bars for our family's Easter lunch last weekend and I couldn't not share. These bars are a lemon lovers dream! Different from a typical lemon bar, the bottom layer is a soft sweet brownie topped with the usual tart lemon filling. So sweet, so tart, so good!
LEMON BROWNIE BARS
1 cup all-purpose flour
¾ cup sugar
¼ teaspoon salt
¼ teaspoon baking powder
1 tablespoon lemon zest (from 1 large lemon)
1 stick (8 tablespoons) butter, melted and cooled
2 large eggs
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 and ½ cups granulated sugar
¼ cup all-purpose flour
4 large eggs
½ cup fresh lemon juice
Preheat the oven to 350 degrees. Line an 8x8-inch baking pan with parchment so that it hangs over two of the edges and lightly coat the pan and parchment with nonstick cooking spray (or grease very well with nonstick cooking spray). In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest. In a separate bowl whisk together the butter, eggs, egg yolk, lemon juice, and vanilla. Stir the wet ingredients into the flour mixture and mix until combined. Spread the batter into the prepared pan evenly. Bake for 5-10 minutes until they are thickened up enough to hold the lemon filling. In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the crust and return to the oven. Bake at 350 degrees for 18-22 minutes or until the lemon filling is set. Remove from the oven and allow to cool for 1 hour, cover tightly, and refrigerate for at least two hours. Slice into bars, top with lemon slice, raspberries, and enjoy!
These bars can be stored in an airtight container in the refrigerator for up to four days. Perfect for baking ahead.
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Lemon Brownie Bars
- Yield: 12-15 bars 1x
Ingredients
- 1 cup all-purpose flour
- ¾ cup Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Baking powder
- 1 tablespoon lemon zest
- 8 tablespoons Butter (melted & cooled)
- 2 large Eggs
- 1 large egg yolk
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups Sugar
- ¼ cup all-purpose flour
- 4 large Eggs
- ½ cup fresh lemon juice
Instructions
- Preheat the oven to 350 degrees. Line an 8x8-inch baking pan with parchment so that it hangs over two of the edges and lightly coat the pan and parchment with nonstick cooking spray (or grease very well with nonstick cooking spray).
- In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
- In a separate bowl whisk together the butter, eggs, egg yolk, lemon juice, and vanilla.
- Stir the wet ingredients into the flour mixture and mix until combined.
- Spread the batter into the prepared pan evenly. Bake for 5-10 minutes until they are thickened up enough to hold the lemon filling.
- In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined.
- Pour the lemon filling over the crust and return to the oven. Bake at 350 degrees for 18-22 minutes or until the lemon filling is set.
- Remove from the oven and allow to cool for 1 hour, cover tightly, and refrigerate for at least two hours. Slice into bars, top with lemon slice, raspberries, and enjoy!
Notes
These bars can be stored in an airtight container in the refrigerator for up to four days. Perfect for baking ahead!