Lemon Brownies

These Lemon Brownies are a bright and zesty twist on the classic brownie—soft, fudgy, and bursting with citrus flavor. Topped with a tangy lemon glaze and infused with fresh lemon zest and juice, they strike the perfect balance between sweet and tart. A refreshing dessert that’s perfect for spring, summer, or anytime you crave something vibrant and unique.

Why You’ll Love This Recipe

If you’re a lemon lover, these brownies are a must-try. They offer the dense, chewy texture you love in traditional brownies but with a lemon-forward profile instead of chocolate. The addition of white chocolate adds richness without overpowering the lemon, while the lemon glaze finishes them with a sweet-tart shine. These bars are easy to make, visually appealing, and make a great addition to any dessert tray.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lemon Brownies:

Unsalted butter
White chocolate bar (4 oz.)
Granulated sugar
Lemon zest (from 2 large lemons)
Large eggs (room temperature)
Egg yolk (room temperature)
Lemon extract
Vanilla extract
All-purpose flour
Salt
Baking powder
Fresh lemon juice

For the Lemon Glaze:

Powdered sugar
Fresh lemon juice

directions

Preheat the oven: Set your oven to 350°F (175°C). Line an 8×8-inch light-colored metal baking pan with parchment paper and set aside.
Melt the butter and white chocolate: In a microwave-safe bowl, combine the butter and white chocolate. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Let cool slightly.
Make lemon sugar: In a large bowl, combine granulated sugar and lemon zest. Rub the mixture between your fingers to release the oils from the zest, creating a fragrant lemon sugar.
Add eggs and flavorings: Whisk in the eggs, egg yolk, lemon extract, and vanilla extract until well combined and slightly frothy (about 1 minute).
Combine with white chocolate mixture: Add the cooled white chocolate and butter mixture to the bowl. Fold gently until incorporated.
Add dry ingredients: Sift in the flour, salt, and baking powder. Fold just a few times, then add the lemon juice. Continue folding until combined, being careful not to overmix.
Pour and bake: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes. The edges will be golden, but the top should remain light. A toothpick inserted should come out with a few moist crumbs.
Cool completely: Allow the brownies to cool in the pan on a wire rack before glazing.
Make the glaze: In a small bowl, mix powdered sugar and fresh lemon juice until thick but pourable. Spread over the cooled brownies using an offset spatula.
Set and serve: Let the glaze set for 15–30 minutes before slicing. Garnish with extra lemon zest if desired.

Servings and timing

Servings: 16 small squares or 9 larger bars
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: Approximately 1 hour (including cooling and glaze setting)

Variations

White Chocolate Chips: Fold in a handful of white chocolate chips for extra richness.
Lemon Blueberry: Add a 1/2 cup of fresh or dried blueberries to the batter for a fruity twist.
Extra Glaze: Double the glaze recipe for an even thicker layer of lemony sweetness.
Almond Touch: Add 1/4 teaspoon of almond extract for a unique flavor contrast.
Lemon-Lime Version: Mix lemon and lime zest for a citrusy blend.

storage/reheating

Store lemon brownies at room temperature in an airtight container for 2–3 days. For longer storage, refrigerate for up to 1 week. These brownies also freeze well for 2–3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving. No reheating is necessary, but they’re also delicious cold.

FAQs

Are lemon brownies supposed to be fudgy or cakey?

These brownies are meant to be dense and fudgy, similar to chocolate brownies, but with a bright citrus flavor.

Can I use lemon juice instead of lemon extract?

Lemon juice can add some flavor, but lemon extract is more concentrated and gives a stronger lemon taste.

What’s the purpose of rubbing lemon zest into sugar?

It helps release essential oils from the zest, intensifying the lemon flavor throughout the dessert.

Can I make this recipe with a different type of chocolate?

White chocolate is best for this recipe due to its mild flavor, which complements rather than competes with the lemon.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the bake time slightly—check at 30–35 minutes.

How do I know when lemon brownies are done?

The edges should be golden, and a toothpick inserted in the center should come out mostly clean with a few moist crumbs.

What’s the best pan to use?

Use a light-colored aluminized steel or metal baking pan for even baking. Dark pans may cause the edges to overbrown.

Should I refrigerate lemon brownies?

They can be kept at room temperature, but storing in the fridge can extend freshness and give them a chewier texture.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled can be used in a pinch.

Do lemon brownies need to be glazed?

The glaze adds an extra layer of sweetness and lemon flavor, but they are delicious even without it.

Conclusion

Lemon Brownies are the perfect citrus-forward dessert that combines the best qualities of brownies and lemon bars. With their moist, chewy texture and tangy-sweet glaze, they’re a delightful change from traditional chocolate treats. Simple to make and packed with fresh lemon flavor, they’re ideal for spring gatherings, potlucks, or an anytime indulgence.