Lemon Brownies

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Get ready to experience the ultimate lemon indulgence with these sensational lemon brownies!

Imagine sinking your teeth into chewy, rich white chocolate lemon brownies bursting with fresh lemon flavor. These treats boast fudgy centers, zesty lemon icing, and an irresistible lemon glaze that’ll have you coming back for seconds!

Here’s why you’ll absolutely adore these fudgy lemon brownies:

They’re not just any lemon blondies—they’re white chocolate lemon brownies! Made with white chocolate instead of traditional chocolate, they’re packed with tons of lemony goodness.
These brownies have a super fudgy texture, slightly gooey centers, and loads of lemon zest for that unbeatable real lemon flavor.
Topped with a lemony sweet glaze, these brownies are the perfect treat for any lemon lover out there!
Got questions? Let me give you the scoop!

Thinking of using white chocolate chips? I highly recommend sticking with white chocolate bars for the best-textured brownies.
Wondering how to store these delectable treats? Simply pop any leftovers into an airtight container or plastic bag for up to four days. For longer storage, wrap them in plastic wrap and freeze for up to two weeks.
Considering bottled lemon juice or dried lemon peel? For the strongest and freshest lemon flavor, I suggest sticking with fresh lemons.
Ready to bake up a batch of these heavenly lemon brownies? Let’s dive into the recipe!

Lemon Brownies

Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Servings 16 brownies


For the Lemon Brownies:

  • 8 oz white chocolate bars chopped (226 g)
  • ¾ cup unsalted butter chopped (168 g)
  • 2 eggs
  • 2 egg yolks
  • 1 ¼ cups granulated white sugar 250 g
  • 3 tablespoons lemon zest from 3-4 lemons
  • ½ tablespoon vanilla extract
  • 1 ¾ cups all-purpose flour spooned and leveled (219 g)
  • ¾ teaspoon salt

For the Lemon Glaze:

  • 1 ½ cups powdered sugar 195 g
  • 2-3 tablespoons fresh lemon juice 30-45 ml
  • Pinch of salt
  • 1 teaspoon lemon zest plus more for topping the brownies


For the Lemon Brownies:

  • Preheat your oven to 325°F (165°C) and prepare a 9×9 inch metal baking pan by lightly greasing it and lining it with parchment paper.
  • In a double boiler over medium-low heat, melt the butter and white chocolate together, stirring continuously until smooth. Then, remove from heat.
  • In a large bowl, whisk together the eggs, egg yolks, granulated sugar, lemon zest, and vanilla until pale and smooth.
  • Pour the melted butter and white chocolate mixture into the egg mixture, whisking until well combined.
  • Gently fold in the flour and salt until just combined.
  • Spread the lemon brownie batter evenly into the prepared pan and smooth the top with a mini offset spatula.
  • Bake for 32-36 minutes, until the edges are set and the center is slightly gooey. If the brownies are browning too quickly, loosely cover the pan with parchment paper towards the end of baking.
  • Allow the brownies to cool completely in the pan on a wire rack before cutting into squares.

For the Lemon Glaze:

  • In a medium bowl, whisk together the powdered sugar, fresh lemon juice, pinch of salt, and lemon zest until smooth.
  • Pour the glaze over the cooled lemon brownies and use a mini offset spatula to spread it evenly.
  • Let the glaze set, sprinkle with extra lemon zest for garnish, then cut into 16 squares and enjoy every lemony bite!

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