Lemon Brownies
These are the best lemon brownies! They are chewy, rich white chocolate lemon brownies with lots of fresh lemon flavor, fudgy centers and zesty lemon icing. They will be all lemon lovers new favorite dessert!
If you’re looking for other lemon desserts, check out these other lemon recipes: lemon curd cake, lemon rolls, lemon cheesecake cookies, lemon creme brûlée cookies, lemon cheesecake, traditional lemon bars with shortbread crust or lemon poppy seed muffins!
Why You’ll Love These Fudgy Lemon Brownies
These aren’t just lemon blondies, these are white chocolate lemon brownies. Key difference! These fudgy brownies are just like traditional chocolate brownies, but made with white chocolate instead, and tons of added lemon flavor. They’ve got a super fudgy texture, they have slightly gooey centers, lots of lemon zest for the best real lemon flavor, and they’re topped with a lemon sweet glaze for extra lemony goodness! This easy lemon brownie recipe is perfect for the lemon lover in your life!
Simple Ingredients for the Best Lemon Brownies
- Fresh Lemon Zest– adds the most lemon flavor to the brownies
- Fresh Lemon Juice– used to make the sweet lemon glaze
- White Chocolate– use good quality, real white chocolate bars like Lindt or Ghirardelli or something similar
- Unsalted Butter– used to give these brownies a rich flavor and texture
- Eggs– two whole eggs and two yolks are used for the best chewy texture, make sure they’re room temperature
- Sugar– just granulated white sugar, no brown sugar, is used for the best texture
- Vanilla Extract– adds a sweet note to these brownies
- Flour– all purpose flour is used for the best “chew”
- Salt– Brings out all the flavors in these brownies
- Powdered Sugar– used to make the lemon glaze
Step by Step Instructions for Easy Lemon Brownies
Please see the recipe card for the complete recipe including measurements and baking time!
STEP ONE: Melt the butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.
STEP TWO: Add the eggs, egg yolks, granulated sugar, lemon zest and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)
STEP THREE: Pour in the white chocolate and melted butter mixture and whisk until combined and smooth.
STEP FOUR: Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.
STEP FIVE: Pour the lemon brownie batter into a lightly greased 9×9 square pan lined with parchment paper. Use a mini offset spatula to smooth the batter out. Bake and then let the brownies cool completely in the pan on a wire rack. (Cover loosely with parchment paper towards end of baking if getting too brown.)
STEP SIX: Once cool, use a butter knife to loosen the edges of the brownies from the pan, and pull up on the parchment paper to gently release.
STEP SEVEN: Make the delicious lemon glaze by mixing together the powdered sugar, lemon juice, pinch of salt and lemon zest in a medium bowl. Pour the glaze over the lemon brownies and use a mini offset spatula to make an even layer of glaze. Let the glaze set, then cut into 16 squares and enjoy!
FAQs
Can I use white chocolate chips? I really recommend using white chocolate bars. This will give you the best textured brownies.
How do I store these brownies? Store leftovers in an airtight container or plastic bag for up to four days. Freeze, wrapped in plastic wrap, for up to two weeks.
Can I use bottled lemon juice or dried lemon peel/zest? I really recommend using fresh lemons because this will give you the best and strongest lemon flavor.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Whisk your eggs and sugar together until pale and smooth.
Gently fold in your dry ingredients.
Please leave a star rating if you make these brownies! It’s so so helpful for me! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Brownie Recipes to Try Next Time
Lemon Brownies
Ingredients
For the Lemon Brownies
- 8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or something similar)
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 3 tbsp (15 g) lemon zest (3-4 lemons zested)
- 1/2 tbsp vanilla extract
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
For the Lemon Glaze
- 1 1/2 cups (195) powdered sugar
- 2-3 tbsp (30-45 ml) fresh lemon juice
- pinch of salt
- 1 tsp lemon zest, plus more for topping the brownies
Instructions
For the Lemon Brownies
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×9 inch metal baking pan and line it with parchment. Set aside.
- Melt the butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or something similar), 3/4 cup (168 g) unsalted butter, chopped into small cubes
- Add the eggs, egg yolks, sugar, lemon zest and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)2 eggs, 2 egg yolks, 1 1/4 cups (250 g) granulated white sugar, 1/2 tbsp vanilla extract, 3 tbsp (15 g) lemon zest (3-4 lemons zested)
- Pour in the white chocolate and melted butter mixture and whisk until combined and smooth.
- Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.1 3/4 cups (219 g) all-purpose flour, spooned and leveled, 3/4 tsp salt
- Pour the lemon brownie batter into the prepared pan. Use a mini offset spatula to smooth the batter out.
- Bake the brownies for 32-36 minutes. (Cover the pan loosely with parchment paper towards end of baking if the brownies are getting too brown.)Then let the brownies cool completely in the pan on a wire rack.
- Once cool, use a butter knife to loosen the edges of the brownies from the pan, and pull up on the parchment paper to gently release.
For the Lemon Glaze
- Make the lemon glaze by mixing together the powdered sugar, lemon juice, pinch of salt and lemon zest in a medium bowl.1 1/2 cups (195) powdered sugar, 2-3 tbsp (30-45 ml) fresh lemon juice, pinch of salt, 1 tsp lemon zest, plus more for topping the brownies
- Pour the glaze over the lemon brownies and use a mini offset spatula to make an even layer of glaze. Let the glaze set, sprinkle with extra lemon zest, then cut into 16 squares and enjoy!
Hi. Why is the white chocolate melted and mixed in rather than left as whole chips in the brownies?
Looks good
Tried this recipe for Super Bowl Sunday and it was a hit! I did mine dairy-free (using Country Crock plant butter and Enjoy Life white chocolate mini chips) and the taste and texture were still perfect. Next time I make it I’ll probably use a little less powdered sugar for the lemon glaze, but nonetheless, delicious!
Hi Jazmine! I’m so glad you liked them!! And glad to know the substitutes worked well also!
@Chad “Why is the white chocolate melted and mixed in rather than left as whole chips in the brownies?”
These are brownies, not white chocolate chip cookie bars. I believe you can add extra whole white chocolate chips for texture and make it extra chocolatey.
Fantastic, made them for a party with a bunch of people. Everyone there loved them.
Hi There,
Lovely recipe,buy have to say 3 tablespoons of zest isn’t 15 grams it 45 grams 1T=15 g
Not being rude.
Chef Val
Hi Val. I think it just depends on the lemons honestly. I’ve had some that the zest is “wetter” and weighs more, and other times it’s drier and weighs less. But regardless, 3 T will give you lemony brownies! xx
Good day ya’ll, so I’m currently rebaking these so far very delicious lemon brownies. I don’t know what I’ve done wrong. I’ve been cooking/baking for 30 years or so, so I feel I know a little about making food. These brownies are taking forever to get solid? So far I’ve baked it for almost 1.5, what’s going on? I’m so excited for it to be edible because what I have tasted is marvelous;)
Hi i am not very good at baking yet! but recently made these, they were amazing and cant really complain. 10/10 easy and fun to make <3
Can these be made in a cupcake mold?
These are SO SO good and easy to make. I make them for every event and everyone loves them!!
These were absolutely amazing! Our family’s favorite dessert at the moment! It was pretty easy to make too. Delicious!
These were delicious! Brownie texture and so lemony and sweet too. Only thing was the Lemon glaze did not turn
Out like the photos at all. Pretty runny and more clear.
I really liked the brownie! But the glaze was really sweet and sour, that i didn’t like. Maybe you need to add it a little bit less, but if eat brownie with tea, the glaze will be good!
I love lemon and would love to make these! Do you have an idea how I could make it vegan?
Jasmine
Unbelievably delicious! New favorite ❤️
My Aunt Nic made these for us and they are unquestionably the best dessert EVER. We fought over them. Thank you, Aunt Nic for baking these and introducing our new favorite Spring treat!
Great texture and the perfect amount of acidity. My mom said they’re great so they’re gotta be great. Love it!
I can’t have any chocolate except white, so I am always looking for these types of brownie recipes. And this one easily rocketed to the top of the list. I can assure you that it is truly worth zesting all of those lemons because the result is very moist and very lemony.
I’m so glad you enjoyed them! ? I agree — all that zesting is totally worth it for that bright lemon flavor. So happy you found a new favorite brownie recipe! ?