Lemon Brownies

Why You’ll Love This Recipe

If you’re a fan of fudgy brownies but crave something refreshing, these lemon brownies will hit the spot. They’re incredibly easy to make with simple ingredients and come together in under an hour. The combination of white chocolate and lemon creates a luscious, buttery texture that’s rich yet vibrant. The sweet and tangy glaze adds an extra zing that balances the dense, chewy base beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Salt

• Unsalted butter

• White chocolate

• Granulated sugar

• Lemons (zest and juice)

• Eggs + 1 egg yolk

• Vanilla extract

• Powdered sugar (for glaze)

Directions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper.

2. Zest three lemons and mix the zest with sugar to release oils and create a fragrant, wet-sand texture.

3. Melt butter and chopped white chocolate together in a microwave-safe bowl in 30-second bursts, stirring in between.

4. Stir in the lemon sugar and microwave again for 30 seconds, then mix well.

5. Once cooled slightly, whisk in eggs, egg yolk, lemon juice, and vanilla until glossy.

6. Fold in flour and salt until just combined.

7. Pour batter into the pan and bake for 28–33 minutes, or until a toothpick comes out with moist crumbs.

8. Cool completely, then top with a glaze made from powdered sugar and lemon juice.

Servings and Timing

• Servings: 16 bars

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Cooling Time: 30 minutes

• Total Time: 1 hour 15 minutes

Variations

• No white chocolate: Skip the chocolate and follow a basic lemon bar base for a lighter treat.

• Cream cheese glaze: Mix 2 oz cream cheese, 1 cup powdered sugar, and 1–2 tbsp lemon juice for a tangy topping.

• Cake mix version: Use lemon cake mix for a shortcut version with similar flavor.

Storage/Reheating

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

• To freeze, wrap brownies individually and store in a freezer-safe container for up to 3 months.

• Thaw at room temperature or reheat in the microwave for 10–15 seconds.

FAQs

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

2. Can I substitute white chocolate chips for the bar?

Yes, but bar chocolate melts more smoothly and gives a better texture.

3. Can I double the recipe?

Absolutely! Use a 9×13-inch pan and adjust baking time as needed.

4. Are lemon brownies supposed to be gooey?

Yes, they have a dense, fudgy texture similar to traditional brownies.

5. Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend and measure by weight for accuracy.

6. What type of lemons work best?

Regular lemons work great, but Meyer lemons can offer a slightly sweeter flavor.

7. Can I skip the glaze?

You can, but the glaze enhances the lemony taste and adds moisture.

8. Do I need to refrigerate them?

Not required, but refrigeration can extend shelf life and intensify flavor.

9. Why did my brownies turn out cakey?

You may have overmixed or overbaked the batter.

10. Can I use a hand mixer?

Yes, but mix gently to avoid incorporating too much air.

Conclusion

Lemon brownies are the perfect balance of rich and refreshing. They’re easy to make, packed with real citrus flavor, and have that irresistible gooey texture we all love in brownies. Whether you’re baking for a sunny brunch, a summer get-together, or just treating yourself, these bars are sure to impress.