Lemon brownies are a citrusy twist on classic chocolate brownies! Featuring a bright and zesty lemon flavor, a chewy and fudgy texture, and a fresh lemon glaze on top. They’re perfect for any spring or summer occasion!
As a seasoned pastry chef, I’ve always been drawn to developing creative desserts that are inspired by the classics. Instead of dark chocolate and cocoa powder, these lemon brownies are made with white chocolate and tons of fresh lemon!
They have that classic soft and gooey texture you know and love in a traditional brownie, including brown butter for that elevated bakery-style flair!
If lemon desserts are your thing, you’ll love my lemon bar cookies and lemon curd cake!
Table of Contents
What is a Lemon Brownie?
- The lemon version of a chocolate brownie! Not to be confused with lemon blondies (which contain no chocolate), they’re also called lemonies!
- Thanks to an extra egg yolk and melted white chocolate, they have a super fudgy texture.
- Perfectly balanced between sweet and tangy, similar to my lemon cupcakes!
- They’re easy to make with simple ingredients, one bowl, and no stand mixer!
Ingredient Notes and Substitutions
Fresh lemons: You’ll use both zest and juice. Don’t use bottled lemon juice; it lacks that fresh flavor! You can use any leftover lemons to make my lemon berry cake.
Eggs: We’re using a few whole eggs and an extra egg yolk (instead of a leavening agent) for a super fudgy texture.
White chocolate: Use a high-quality white chocolate bar or white chocolate chips for the best results. I prefer Lindt, but Ghiradelli is another great option.
Brown sugar: Most recipes rely on granulated sugar, but the key to a brownie-like texture is a bit of brown sugar! Light brown sugar is preferred so it maintains a soft yellow color.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Flavor Variations
- Citrus variations: Use lime zest and lime juice or orange zest and orange juice.
- Flavor additions: Add 1 teaspoon of poppy seeds or 2-3 tablespoons of shredded coconut flakes. You could also add 1 teaspoon of almond extract!
- Icing: Add 1/2-1 ounce of softened cream cheese into the glaze for a tangier flavor. You can also swirl the icing with homemade lemon curd! Or skip the icing and dust them with powdered sugar.
- Meyer lemons: When in season, use Meyer lemons for a sweeter and less tangy flavor.
Recipe Instructions
Before you start, line a metal 8×8 baking pan with parchment paper.
Step 1: Make the brown butter. Cook the butter over medium heat until browned. Scrape it into a shallow bowl and set aside to cool for 10 minutes.
Step 2: Mix in the white chocolate. Add the white chocolate chips to the melted butter and stir to combine. Set aside.
Step 3: Whisk the wet ingredients. Whisk together the lemon sugar, eggs, egg yolk, lemon juice, and vanilla extract until light and fluffy, about 1-2 minutes. Then, whisk in the brown butter mixture.
Step 4: Fold in the dry ingredients. Use a rubber spatula to fold the all-purpose flour and salt.
Step 5: Spread the brownie batter into the pan. Evenly spread the batter into the pan with an offset spatula. Then bake until the top is lightly golden brown.
Let the pan cool completely on a wire rack before removing them from the pan.
Step 6: Cover with lemon icing. Once completely cool, whisk together the powdered sugar glaze and spread it evenly over the top.
Let the icing set before cutting. Wipe the knife clean for clean slices!
Storage and Freezing Instructions
Storage: Store sliced brownies in an airtight container with parchment paper between layers for up to 3-4 days at room temperature. They are even better on the second day!
Freezing: To freeze whole brownies, wrap them tightly with plastic wrap and foil to avoid freezer burn. They can be frozen for up to 1 month. Wait to glaze the top until after thawing, as it can tend to melt over time in the freezer.
Pro Tips for Fudgy Brownies
Use a kitchen scale. Baking with a scale is my #1 baking tip! If you don’t have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Don’t skip the white chocolate. The brownies will not taste like white chocolate; their main role is to give the batter an extra-rich and fudgy consistency like a classic chocolate brownie.
Use cold eggs instead of warm eggs. Cold eggs won’t incorporate as much air when whisking, keeping the brownie texture dense and fudgy instead of cakey.
Don’t overbake them.​ It’s better to underbake the brownies slightly. Otherwise, the batter will set firm, resulting in a cakier texture.
Let the brownies cool completely in the pan before cutting to allow them to set properly and develop their signature fudgy texture. This can take 1-2 hours!
FAQs
It can be used, but the flavor will be different. Fresh zest provides a more subtle, natural citrus flavor, while the extract is more concentrated and can be overpowering if not used sparingly.
Dry brownies can result from overbaking or using too much flour. Make sure to check the brownies a few minutes before the recommended baking time is up, and use a scale to measure the ingredients!
Overly gooey brownies can result from underbaking. Make sure to bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs attached!
You can double the recipe and bake them in a 9×13 pan.
More Fresh Lemon Recipes
- Lemon rolls with lemon curd
- Lemon poppy seed cake
- Lemon raspberry muffins
- Lemon poppy seed cookies
- Strawberry lemon blondies
If you tried this or any other recipe on my website, please let me know how it went in the comments below. I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Lemon Brownies
Equipment
Ingredients
Brownie Batter
- 3/4 cup unsalted butter
- 1/2 cup white chocolate chips
- 1/4 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 2 large eggs
- 1 large egg yolk
- 2 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour, *see notes for measuring*
- 1 teaspoon fine sea salt
Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350 F/180 C. Line a metal 8×8 baking pan with parchment paper.
- Cook the butter in a stainless steel pan until browned. Scrape all of the brown butter into a shallow container and set it aside to cool for 10 minutes. Then mix in the white chocolate chips until melted. Set aside.3/4 cup (170 g) unsalted butter, 1/2 cup (90 g) white chocolate chips
- Rub the lemon zest into the light brown and granulated sugar. Then whisk in the eggs, egg yolk, lemon juice, and vanilla until light and fluffy, about 1-2 minutes.1/4 cup (50 g) light brown sugar, 1 cup (200 g) granulated sugar, 1 tablespoon fresh lemon zest, 2 (100 g) large eggs, 1 (18 g) large egg yolk, 2 tablespoon fresh lemon juice, 2 teaspoons vanilla extract
- Whisk in the brown butter and white chocolate mixture.
- Fold in the flour and salt until just combined.1 3/4 cups (230 g) all-purpose flour, 1 teaspoon fine sea salt
- Evenly spread the brownie batter into the lined baking pan. Bake in the preheated oven for 25-35 minutes, or until the top is lightly golden brown and a toothpick inserted into the center is covered in a few moist crumbs.
- Let the pan cool on a wire rack. Meanwhile, make the lemon icing.
- Whisk together the powdered sugar and lemon juice until smooth.1 cup powdered sugar, 2-3 tbsp fresh lemon juice
- Once completely cool, pull the parchment paper up to remove the brownies from the pan. Spread the icing over the top with an offset spatula and sprinkle with lemon zest if desired. Let it set completely before cutting. For clean slices, wipe the knife clean in between cuts!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
They turned out so perfect and tasted amazing!
These brownies had the best flavor and texture! Everyone at the office loved them and how unique they were.