Lemon Brownies

These are the best lemon brownies and are the ideal dessert for any lemon lover! Made with fresh lemon zest and lemon juice, and melted white chocolate. These brownies are mixed up in minutes, and then topped with an easy lemon icing after baking.

 

I love a good brownie. I also love a good blondie. And I have developed quite the love in the last few years for any kind of lemon dessert – such as lemon meringue pie, or this easy lemon pie, my lemon blueberry donuts, or my delicious lemon pound cake. Of course you can’t forget about my most popular recipe on the blog, these glazed lemon cookies! Yes I have a love for lemon desserts. What can I say.

So when a dessert can combine all my loves into one like these this lemon brownie recipe you know I’m a fan. Unlike my traditional lemon bars which have a shortbread crust, this recipe mixes up like a regular brownie recipe. 

These lemon blondies have a fudgy texture like you would expect of a brownie, but with a bright lemon flavor. And like any good brownie we are mixing in chocolate, but white chocolate this time instead of dark chocolate. The white chocolate gives these brownies their fudgy texture and added sweetness.

After baking, I ramped up the lemon flavor and added a delicious lemon glaze made with just 2 ingredients to drizzle on after.

So these easy lemon brownies have the texture of a fudgy brownie but with the flavor of lemons!

Why This Recipe Works

• Made with fresh lemon juice and zest for ultimate fresh lemon flavor
• Quickly mixed up in minutes and ready to bake
• Simple lemon glaze is poured over the top for even more lemon flavor
• Great make ahead dessert that’s easily portable for a get together

Ingredients Needed

• Granulated sugar 
• Lemon zest – Read my full tutorial on how to zest a lemon.
• Unsalted butter
• White chocolate – I recommend using a bar of white baking chocolate, and not white chocolate chips because they don’t always melt smoothly.
• Eggs – Use one room temperature egg.
• Fresh lemon juice – I like to use the juice from fresh lemons for the besot flavor. But you can always use bottled lemon juice.
• All-purpose flour 
• Salt
• Powdered sugar – If you have run out check out my full tutorial on how to make homemade powdered sugar.
  

How To Make Lemon Brownies

Pre-heat the oven to 350ºF (180^oC). Grease and line a 8×8” square pan with parchment paper.

In a large mixing bowl, add the white sugar and the zest to a bowl. Rub the sugar and the zest between your fingers.

Add the chopped white chocolate and the butter to a microwave-safe mixing bowl. Place in the microwave until the chocolate and butter melt together, for 30 second intervals. Whisk smooth.

Add the melted butter and white chocolate mixture to the lemon sugar and, whisk until combined.

Add the eggs and whisk until fully incorporated and smooth.

Whisk in the lemon juice and mix to combine.

With a rubber spatula, or wooden spoon, stir in the flour and salt until a smooth batter is formed and streaks of flour remains.

Pour the batter in the prepared baking pan.

Bake in the pre-heated oven for about 35-40 minutes, or until the top of the brownie is set. A toothpick inserted into the brownies should come out clean or with a few moist crumbs. Cool in the pan on a wire rack down.

In a small mixing bowl whisk together the powdered sugar and lemon juice until smooth. 

Spread the powdered sugar glaze over the cooled brownies into an even layer. Let the glaze set before slicing and serving, should take about 10 or 15 minutes.

Recipe Tips

• Measure your flour correctly. I recommend using a kitchen scale and weighing your flour. If you don’t own one yet, then be sure to spoon the flour into your cup and level it off. Do not scoop directly from the bag as it result in too much flour.
• Use good, quality white chocolate. I recommend a white chocolate bar you need to chop. Not all white chocolate chips are made of pure white chocolate, and don’t always melt smoothly.
• Don’t overmix the brownie batter. Overmixing the brownie batter will make the brownies chewy and tough. Mix just until the last of the flour has been mixed in and then stop mixing. 
• Don’t overbake. The edges should be set but the center should be slightly soft. The brownies will set up more as they cool. Look for moist crumbs on a toothpick.
• Let the brownies cool before cutting. This will help the lemon brownies hold their shape. They need time to set up or they will be too gooey if you cut right away.  Use a clean large knife and wipe it down between each cut so you get clean, neat brownies.

Storage Instructions

These lemon brownies can be stored covered, at room temperature for up to 3 days in an air-tight container or covered with plastic wrap or aluminum foil. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit. They will last for one week in the fridge.

You can also freeze these brownies. Once they are cooled, store them in a freezer plastic bag or an airtight container for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.

Recipe FAQs

More Recipes To Try

If you’re craving more easy bar desserts be sure to try my peanut butter rice krispie treats recipe! If it’s brownies you’re craving then be sure to try these Frosted Brownies from Sugar and Soul!

And if it’s lemon you’re craving be sure to try my lemon blueberry bread!