Triple Lemon Brownies


The combination of chocolate brownies and tart lemon bars to create lemon brownies is fantastic. These lusciously moist triple-lemon bars are a great springtime treat.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


  • 1 cup granulated sugar
  • 8 Tbsp unsalted butter
  • 4 Tbsp fresh lemon juice
  • 2 large eggs
  • zest of 1 large lemon
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • glaze
  • 1 1/4 cup sifted confectioner’s sugar
  • 2-3 Tbsp lemon juice



  1. Set the oven to 350 degrees. Butter or lightly spray your 8x8x9 baking pan. It’s not required, but I prefer to line it with parchment paper to make it easier to remove the brownies for glazing and slicing.
  2. In a mixing dish, combine the butter and sugar and beat until frothy.
  3.  One at a time, stir in the eggs.
  4. Add the lemon zest and juice. Note: The batter could appear curdled at this point, but don’t worry, that’s normal, and it will straighten up when you incorporate the flour.
  5. Fold in the flour after adding the salt, swirling just long enough to combine everything without over-mixing.
  6. With an offset spatula, spread the mixture into the prepared pan. Bake for 25 to 30 minutes, or until the middle is barely set.
  7. Allow the pan to cool for about 20 minutes before using the parchment paper as a “sling” to remove the brownies out and finish cooling on a rack. Allow the brownies to cool in the pan on a rack if you didn’t use parchment paper.
  8. Make a thick but pourable glaze by combining sugar and just enough lemon juice. Spread on top of the brownies when they have fully cooled. If desired, garnish with a little lemon zest. Slice when the glaze has had time to set.


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