Lemon Bar Brownie Pie with Raspberry Swirl

This Lemon Bar Pie with Brownie Swirl is a fantastic springtime dessert recipe! Especially for Easter, it checks all the boxes! Lemon (check!) Chocolate (check!) and Raspberry (check!).

Oh, and the best part is you can make them ahead of time, and refrigerate and all you have to do is garnish and serve! (Double Check!) 

Lemon Bar Filling and Brownie Bottom Dessert in a white ramekin

Recipe Pairing Ideas:

Raspberry Swirl Lemon Bar with Brownie Bottoms

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This video also includes recipes for my Rose Pamplemousse Cocktails, my Roasted Beet Hummus, and my Artichoke and Spinach Chicken Bake

The Best Flavor Mates

What makes these pies so delicious is the combination of flavors. Between the delicate, custardy lemon bar filling and the rich and fudgy brownie below, and the tart raspberry swirl just gives you a touch of welcomed tartness! It's really a fantastic flavor sensation. 

a spoon taking a bite of a lemon bar dessert with brownie bottom

Baking in Two Stages

This dessert bakes in two stages. First, the brownie bottom bakes at 350F, and then you'll lower the temperature to 325F for the lemon bars. The lemon bars need a gentler heat to allow them to set without cracking.

To get a beautifully set lemon bar filling and pretty raspberry swirl, be sure to allow the brownies to cool before adding the lemon topping and baking it. Otherwise, the lemon bar filling starts to cook the eggs before it's in the even, and the texture would be as nice and smooth. 

White Ramekin filled with a baked lemon bar filling and brownie bottom

Serving is Easy! 

This dessert is "paid" up front. Meaning there's more work at the front end, but it will be worth it after you've cooked up a big Easter lunch to have dessert all ready to serve just waiting for you in the fridge.

I typically wait until serving to dust the powdered sugar on the raspberries and add the mint sprig so that the powdered sugar doesn't melt and the mint doesn't wilt. Hope you enjoy! 

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Lemon Bar Brownie Pie topped with a raspberry Garnish and Mint

Lemon Bar Brownie Pie Recipe with Raspberry Swirl

Yield: 6
Prep Time: 1 hour
Cook Time: 45 minutes
Additional Time: 4 hours
Total Time: 5 hours 45 minutes

The most delicious combination of delicate lemon bar filling and rich decadent brownie topped with a tart raspberry swirl! A wonderful dessert for Easter or Mother's Day!


Brownie Batter:

  • 7 tablespoon (105g) Butter
  • ½ cup (75g) semi-sweet chocolate chips
  • ½ cup (75g) dark chocolate chips
  • ⅓ cup sugar (65g)
  • 1 egg
  • 1 ½ teaspoon (7.5ml) vanilla extract
  • ½ cup (60g) flour
  • ¼ teaspoon (1.25ml) baking soda
  • pinch of salt

Lemon Bar Batter:

  • 6 eggs
  • ¾ cup (150g) sugar
  • 2 teaspoon (10ml) lemon zest
  • ½ cup (120ml) lemon juice
  • ¼ teaspoon (1.25ml) salt
  • ¼ cup (30g) flour

Raspberry Swirl:

  • ½ cup (75g) of raspberries


  • 6 Raspberries
  • Powdered Sugar
  • Fresh Mint Sprigs


  1. Spray 4x4 (10cm x10cm) (6.0z) ramekins or 9" (23cm) pie plate with baking spray. Place on a sheet pan lined with parchment paper.
  2. Melt butter and chocolate chips in a microwave-safe bowl at :30 intervals until melted. Add sugar, egg, vanilla. Stir to combine. Whisk together flour, baking soda, and salt. Then add the dry ingredients to the wet ingredients and portion out into ramekins or pie plate. Bake at 350F (175C) for 15 minutes or until set. Allow to cool.
  3. Puree the raspberries into juice by working them through a fine-mesh sieve with a spoon placed over a bowl. Set juice aside.
  4. Then combine all ingredients for lemon bar batter and whisk to combine. Ladle the lemon filling over the cooled brownie. Spoon small dollops of raspberry juice over the lemon filling, run a skewer through the dollops to create swirls. Bake at 325F (162C) for 30 mins or until set.
  5. Refrigerate once cooled.
  6. Remove from the refrigerator 30 minutes before serving. Top with a fresh raspberry dusted with powdered sugar and a fresh mint sprig.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 217mgSodium: 119mgCarbohydrates: 40gFiber: 1gSugar: 39gProtein: 8g

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  1. The ingredient list for the brownie batter includes 1/3 cup of sugar, but there is no mention of when to use it - is it with the dry ingredients? I hope so - mine is in the oven now. Thanks

  2. Made this yesterday came out horrible it took longer than 15min. For the chocolate pudding to cook, and when everything was completed it was hard??? Have HECK YEAH!! Idea why, I obviously did something wrong? Just can’t think what?? But they looked really good! I was so disappointed, and all those eggs!! What a waste! Don’t think I will try again 🐣