Fudgy Lemon Brownies

A lemon-y twist on an old classic!

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The days are getting longer, the weather is warming up, and I’m ready for summer! Along with the sun and heat, lemon desserts are a sign that summer is here! Now, lemon and fudge might sound like an odd mix but trust me when I say you’ll fall in love with this recipe!

The “fudge” simply refers to how dense and moist these lemon squares are. They aren’t exactly cake-like nor are they that traditional lemon bar consistency. The only way I could think to describe them is “fudgy brownie.” You know the kind I’m talking about. Yeah. Imagine that, only bursting with sweet, sour, perfectly lemon-y flavor!

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Start by lining a 9×9 pan with foil, then spray it down. This will make for easy removal of the lemon brownies later. Next, whip up the batter and pour it into the pan. The batter will be extra thick, almost like a paste – hence the fudge!

While that is baking, mix together powdered sugar, lemon juice, and lemon zest. Pour that sweet, sweet glaze over the brownies, letting it seep into the little squares.

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Once the brownies are cooled, cut them up and serve with your favorite summertime drink. Lemonade, anyone?

These are the perfect summer treat if you’re in the mood for a dessert that’s a little bit different. get the recipe below!

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Fudgy Lemon Brownies

Makes 9 brownies; 10 minutes prep, 25 minutes cook time

Brownie Batter
  • 2/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 4 tablespoons lemon juice
  • Zest of two lemons
  • 1/2 tsp salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • Zest of one lemon
Preheat oven to 350 °. Line 9x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  1. In a large bowl, stir together butter and sugar until combined. Add in the eggs one at a time and stir until just barely combined.
  2. In a large bowl, stir together butter and sugar until combined. Add in the eggs one at a time and stir until just barely combined.
  3. Mix in the lemon juice, lemon zest, salt, vanilla extract, and flour until a soft batter forms.
  4. Mix in the lemon juice, lemon zest, salt, vanilla extract, and flour until a soft batter forms.
  5. Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, or until the top is set and lightly golden brown. Cool completely.
  6. Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, or until the top is set and lightly golden brown. Cool completely.
  7. To make the glaze, whisk together the powdered sugar and lemon juice. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.
  8. To make the glaze, whisk together the powdered sugar and lemon juice. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.

Recipe adapted from The Domestic Rebel.