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A lemon brownie square topped with a white glaze and lemon zest sitting in a white muffin liner.

Little Lemonies {Lemon Brownies}

Yield: 24 small squares
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes

Ingredients

Lemon Batter:

  • 1 cup (142 g) all-purpose flour
  • ¾ cup (159 g) granulated sugar
  • 1 tablespoon lemon zest, from 1 large lemon
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) salted butter, melted and cooled
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Lemon Glaze:

  • ¾ cup (86 g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest

Instructions 

  • Preheat the oven to 350 degrees F. Line an 8X8-inch baking pan with parchment so that it extends over two opposite sides to help remove the bars after baking and cooling. Lightly grease the bottom and sides of the pan with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together the flour, sugar, lemon zest, baking powder and salt.
  • In a separate bowl or in a large liquid measuring cup, 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 evenly in the prepared pan.
  • Bake for 18-20 minutes until the top springs back lightly to the touch. Let the bars cool completely in the pan.
  • For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
  • After the bars have cooled completely in the pan, drizzle the glaze over the top and use an offset spatula or knife to spread into a thin, even layer.
  • Refrigerate for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. Chill until ready to serve.

Notes

Glaze: the glaze recipe makes a very thin, light layer of sweet, lemony glaze on top of the soft, chewy lemony brownies. If you want more glaze, consider doubling the recipe (just make sure the glaze doesn't overpower!).
Lemons: altogether, you probably need 2-3 large lemons for the recipe to get the 4 tablespoons juice and 1 tablespoon (plus 1/2 teaspoon) zest.
Serving the Bars: these bars are delicious at room temperature but try them chilled and you may never go back.