Mint Chocolate Lemon Bars
Prep
20 mins
Cook
25 mins
Servings
9
Difficulty
Easy
My favorite way to use up fresh lemons is in these incredible Mint Chocolate Lemon Bars. The bright citrus paired with cool peppermint and rich dark chocolate creates something truly special, and honestly, they come together faster than you'd expect. Dark chocolate contains powerful antioxidants that make these bars feel a bit more virtuous, and the whole recipe takes under an hour from start to finish. The beauty of these bars is that they use simple pantry staples, so you probably have most of the ingredients on hand already. They're perfect for afternoon tea or when you want something homemade without spending half your day in the kitchen.
Ella x
Ingredients
- 250 gall-purpose flour
- 120 gunsalted butter
- 200 ggranulated sugar
- 100 gbrown sugar
- 2 eggegg
- 60 mlfreshly squeezed lemon juice
- 20 glemon zest
- 10 mlpeppermint extract
- 12 gbaking powder
- 6 gsalt
- 50 gunsweetened cocoa powder
- 250 gmelted dark chocolate
- 100 gconfectioners sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line an 18x20cm baking tray with parchment paper.
Tip: Optional: To ensure even baking, rotate the tray halfway through the cooking time.
- 2
In a large mixing bowl, whisk together flour, baking powder, and salt.
Tip: Make sure to sift the flour to remove any lumps.
- 3
In a separate bowl, cream together butter and sugars until light and fluffy.
Tip: Use an electric mixer for a faster result.
- 4
Beat in the egg and lemon juice until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add the lemon zest, peppermint extract, and cocoa powder. Mix until just combined.
Tip: Don't overmix, or the batter will become tough.
- 6
Pour the batter into the prepared baking tray and smooth the top.
Tip: Use a spatula to create a uniform layer.
- 7
Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Don't overbake, or the bars will become dry.
- 8
Let the bars cool completely in the tray before cutting into squares.
Tip: Let them cool completely to ensure they set properly.
- 9
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments.
Tip: Stir between each heating until smooth.
- 10
Drizzle the melted chocolate over the cooled bars.
Tip: Use a spatula to create a clean line.
- 11
Sprinkle confectioners sugar over the top of the chocolate.
Tip: Use a spatula to create a uniform layer.
- 12
Cut the bars into squares and serve.
Tip: Optional: Serve with whipped cream or a scoop of ice cream for an extra-special treat.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.