Lemon Brownies

These lemon brownies are full of fresh lemon flavor. They have white chocolate, so they are a brownie! It is also topped with a lemon glaze. These brownies have that fudgy texture and decadent flavor that marks a great brownie, but with a white chocolate and lemon twist!

These lemon brownies take take the best traits of a brownie and fresh fruit flavors of lemons and brings them together. Tart lemon and sweet white chocolate make a refreshing and exciting taste that is better than any other lemon desserts I have tried.

For other lemon recipes try, Lemon Cookies, Lemon Bars with Graham Cracker Crust, Mini Lemon Bundt Cake.

Why This Lemon Brownie Recipe Works

• Lemon flavor- Lemon and white chocolate go together beautifully and neither overpowers the other in this richly flavored dessert!
• Fudgy texture- Like all the best brownies, these lemon brownies have a fudgy, slightly chewy, and soft texture that melts in your mouth.
• Easy recipe- This brownie recipe is broken down into simple steps and doesn’t require anything more complicated than zesting a lemon and only 15 minutes of prep time.
• Homemade recipe- This lemon brownie recipe is so soft, delicious, and simple to make that you will not even consider a boxed brownie mix again!

Step By Step Recipe Video

Ingredient Notes for Lemon Blondies

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Large Eggs- Pull these out 2 hours before baking to get to room temperature.
• Oil- Use canola oil or vegetable oil.
• White chocolate bar- I recommend using a high quality bar of white chocolate so it will melt an incorporate well. I used Lindt. White chocolate chips do not always melt as effectively.
• Lemons- You will need to zest 2 lemons. You can then squeeze 1/2 of one of these lemons to get the lemon juice for fresh lemon juice.
• Powdered sugar- Be sure to sift this as clumps can cause gritty frosting.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven’t tested this gluten free. Let me know if you do.
• Oil- You can use Olive oil.

Step By Step Instructions

Here is how to make and bake these lemon brownies. This recipes uses a stand mixer with paddle attachment.

STEP 1: Prep. Preheat the oven to 325°F. Then, spray a 9X9 square baking pan with baking spray. Line it with parchment paper, letting it come up 2 sides of the pan. Then, spray it again.

STEP 2: Melt butter and chocolate. Cut the butter into cubes and put it in a small sauce pan with the white chocolate. Heat it in medium-low heat until completely melted before removing it from the heat.

STEP 3: Dry ingredients. In a medium bowl, sift together the all purpose flour, cornstarch and salt.

STEP 4: Beat eggs. Use a mixer to beat together the sugar, eggs, and egg yolk on high speed for 5 minutes.

STEP 5: Combine. Add in the butter and chocolate mixture, oil, vanilla extract, lemon zest, and lemon juice. Mix on low speed until it is combined. Then, add the dry ingredients and mix on low speed until combined as well.

Next, scrape the bowl and pour the batter into the pan.

STEP 6: Bake. Bake it for 40-45 minutes. It is done when a toothpick inserted into the center of the brownie comes out with moist crumbs. If there is raw batter put it back in for 2 minutes longer and recheck.

STEP 7: Cool. Put the pan on a wire rack and let it cool completely.

STEP 8: Lemon icing. Mix the powdered sugar and lemon juice in a small bowl. Pour the icing over the brownies and let it set before cutting your brownies.

Tip: Make sure the powdered sugar is sifted to avoid gritty frosting.

Expert Baking Tips

When you are baking the brownies, you need to be careful when you stir in the rest of the ingredients after the eggs are beaten.

If they are added in too fast, the eggs’ air will deflate and you won’t get as much of a rise from the brownies.

Make sure to spray the pan with baking non-stick spray, so the cake doesn’t stick to the pan. It is also a good idea to place parchment paper on the bottom of the tray as well.

Make sure your parchment paper comes far enough up the sides that you can use it as a handle to lift the brownie to make removing it from the tray easier.

What Makes Brownies Fudgy?

To make brownie recipes more fudgy you include more egg yolk and cornstarch.

The extra egg yolk adds more fats to the recipe which helps give that moist and soft texture compared to the tougher, more cakey texture from the gluten in the flour.

The cornstarch helps by breaking down the gluten strands from the flour as well leading to a more fudgy brownie.

FAQ

Recipe Variation

• You can skip the lemon glaze on top. However, it does give it extra flavor.

Special Tools

• 9X9 pan: I use metal square pans for baking. I don’t recommend glass pans.
• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don’t have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store these lemon brownies in an airtight container like a cake carrier. Store in the fridge up to 5 days.

Freezing

You can freeze the lemon brownies in individual brownie slices. Place in an airtight container and freeze up to 30 days.

Other Brownie Recipes To Try

Other Lemon Recipes To Try

• Lemon rolls
• Lemon blueberry cookies
• Lemon blueberry cheesecake
• Lemon bar cupcakes
• Lemon poppy seed cake

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.