Fudgy Lemon Brownies with Lemon Icing
These lemon brownies have the same fudgy texture as a classic brownie with the tangy flavor of a lemon bar! Made in one bowl with white chocolate, fresh lemon juice, and plenty of lemon zest, they bake in just 25 minutes and are topped with a sweet lemon icing for the perfect citrusy finish.
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
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350 F/180 C. Line a metal 8x8 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.
- 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.
- Whisk in the brown butter and white chocolate mixture.
- Fold in the flour and salt until just combined.
- 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.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on baking pans: For best results, use a square-edge metal baking pan. Dark-colored, rounded-edge, ceramic, or glass pans will conduct heat differently and require an adjusted baking time.
Storage: Sliced brownies can be stored 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.
Lemon notes: Fresh lemons are best! Meyer lemons can be used for a sweeter and less tart flavor when in season. You can use lemon extract in a pinch, although the flavor won't taste as fresh.
