Lemon Brownies Recipe
Lemon brownies are soft, gooey and fudgy lemon bars with the same dense and buttery texture of classic brownies. These refreshingly decadent and easy to make lemon bar brownies are made with fresh lemon zest and lemon juice. They’re topped with a sweet and tangy lemon glaze.
Equipment
- 1 8x8 (20 cm) aluminum pan
- 1 sheet parchment paper
- 1 citrus zester and juicer (or reamer)
- 1 whisk and flexible spatula or spoon
Ingredients
Lemon Brownies
- 1¼ cup (250 g) granulated sugar
- ¾ cup (175 g) unsalted butter, sliced
- 4 oz. (113 g) white chocolate bar, chopped
- 3 tablespoons lemon zest about 3 large lemons
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (120 g) all purpose flour
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) lemon juice
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a large mixing bowl, add sugar and zest 3 large lemons directly into the sugar. Whisk the zest and sugar together to release the oils from the zest to create a wet sand like texture. Set aside for now.1¼ cup (250 g) granulated sugar, 3 tablespoons lemon zest
- Add butter and chopped white chocolate to a microwave safe bowl. Heat the butter and white chocolate in 30 second increments, stirring in between, until the white chocolate and butter have fully melted and well combined. Add the lemon sugar directly to the white chocolate and butter mixture.¾ cup (175 g) unsalted butter, sliced, 4 oz. (113 g) white chocolate bar, chopped
- Heat the lemon sugar, butter and white chocolate in the microwave for another 30 seconds. Stir the mixture together until well combined. If the mixture is very hot, allow the mixture to cool for 5 minutes before moving on to the next step.
- Once the mixture has cooled to warm, whisk in the eggs, egg yolk, lemon juice and vanilla extract until glossy. This takes about 1 minute of consistent stirring. Stir in the flour and salt until just combined.2 large eggs, room temperature, 1 large egg yolk, room temperature, 2 tablespoons (30 ml) lemon juice, 1 teaspoon vanilla extract , ½ teaspoon salt , 1 cup (120 g) all purpose flour
- Evenly pour the lemon and white chocolate brownie batter into the prepared pan. Bake for about 28 - 33 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 30 minutes. Lift the brownies from the pan to fully cool on a cooling rack.
- If you would like to top these lemon white chocolate brownies with a lemon glaze, whisk the powdered sugar and lemon juice together in a mixing bowl until smooth and well combined. Pour the glaze on top of the fully cooled brownies. Allow the glaze to set, slice the brownies and enjoy.1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) lemon juice
Notes
Store: These fudgy brownies can be stored at room temperature in an airtight container for about 1 day and then should be stored in the fridge for up to another 3 - 4 days. The high fat content keeps these brownies fudgy even when chilled.
See the Variations section of the blog post to make these lemon brownies without white chocolate, to top them with lemon cream cheese glaze or to make these brownies with lemon cake mix.
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