Introduction

These Lemon Brownies offer a bright and tangy twist on the classic treat. Combining zesty lemon with creamy white chocolate, they deliver a moist, flavorful dessert that’s perfect for any lemon lover.

Lemon White Chocolate Brownies Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter
1 (4 oz.) white chocolate bar (such as Ghirardelli)
3/4 cup granulated sugar
2 Tbsp. lemon zest (from about 2 large lemons)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 tsp. lemon extract
1 tsp. vanilla extract
1 cup + 2 Tbsp. all-purpose flour (spooned and leveled)
1/2 tsp. salt
1/8 tsp. baking powder
2 Tbsp. fresh lemon juice
1 cup powdered sugar
2 Tbsp. fresh lemon juice (for glaze)

Instructions

Step 1: Preheat the oven to 350°F and line an 8×8 inch light colored aluminized steel baking pan with parchment paper. Set aside.
Step 2: Place the butter and white chocolate in a microwave-safe bowl. Microwave for 1 minute covered with a paper towel, then stir. Continue heating in 15-30 second increments, stirring in between, until melted and smooth. Let cool slightly.
Step 3: In a large bowl, combine the sugar and lemon zest. Rub them together between your fingertips to release the lemon oils and create a fragrant lemon sugar.
Step 4: Add the eggs and extracts to the lemon sugar and whisk for about 1 minute until combined.
Step 5: Pour the cooled white chocolate and butter mixture into the egg mixture and gently fold until combined.
Step 6: Add the flour, salt, and baking powder, folding a few times. Then stir in the fresh lemon juice last.
Step 7: Fold the batter just until incorporated. Optional: fold in white chocolate chips for extra texture.
Step 8: Pour the batter into the prepared pan and spread evenly.
Step 9: Bake for 25-30 minutes. Edges should be golden brown while the center remains moist with a few crumbs. Avoid over-baking. Allow to cool completely.
Step 10: In a small bowl, whisk together the powdered sugar and lemon juice to make a thick but pourable glaze.
Step 11: Spread the glaze evenly over the cooled brownies using an offset spatula.
Step 12: Garnish with additional lemon zest if desired. Let the glaze set for 15-30 minutes before slicing and serving.

Tips & Variations

For a stronger lemon flavor, increase lemon zest slightly or add a bit more lemon juice to the glaze.
Using a light-colored, aluminized steel pan helps prevent over-browning on the edges.
Try folding in white chocolate chips or toasted coconut for extra texture and flavor.
Room temperature eggs help create a smoother batter and better texture.

Storage

Store lemon brownies at room temperature in an airtight container for 2-3 days. They also taste great chilled, kept covered in the refrigerator for up to 5 days. To reheat, warm gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon extract?

Yes, fresh lemon juice provides natural lemon flavor, but lemon extract adds a concentrated zestiness. Using both, as in this recipe, balances brightness and depth.

Why are the brownies not firming up after baking?

Lemon brownies are meant to be moist and tender rather than firm like traditional brownies. Make sure not to over-bake; a few moist crumbs on a toothpick is perfect.

Lemon White Chocolate Brownies Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

These Lemon Brownies combine the rich sweetness of white chocolate with the bright, tangy zing of fresh lemon for a unique twist on traditional brownies. They are characterized by a tender, moist crumb infused with vibrant lemon zest and juice, topped with a glossy lemon glaze that adds an extra layer of citrus flavor. Perfect as a refreshing dessert or a special treat with tea or coffee, these brownies offer an indulgent yet refreshing flavor experience.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie

1/2 cup unsalted butter
1 (4 oz) white chocolate bar (Ghirardelli recommended)
3/4 cup granulated sugar
2 Tbsp lemon zest (from about 2 large lemons)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 tsp lemon extract
1 tsp vanilla extract
1 cup + 2 Tbsp all-purpose flour (spooned and leveled)
1/2 tsp salt
1/8 tsp baking powder
2 Tbsp fresh lemon juice

Lemon Glaze

1 cup powdered sugar
2 Tbsp fresh lemon juice
Lemon zest (optional, for garnish)

Instructions

Prepare the pan: Preheat the oven to 350°F. Line an 8×8 inch light-colored aluminized steel baking pan with parchment paper, allowing some overhang for easy removal later. Set aside.
Melt butter and chocolate: Combine the butter and white chocolate in a microwave-safe bowl. Microwave covered with a paper towel to avoid splatter for 1 minute, then stir. Continue microwaving in 15 to 30-second increments, stirring each time until the mixture is fully melted, smooth, and glossy but not burnt. Remove and let cool slightly.
Create lemon sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them between your fingers to release the oils from the zest, infusing the sugar with bright lemon flavor.
Add eggs and extracts: Into the lemon sugar, add the eggs, egg yolk, lemon extract, and vanilla extract. Whisk vigorously for about 1 minute until fully combined and slightly frothy.
Mix with butter mixture: Pour the slightly cooled white chocolate and butter mixture into the egg mixture. Gently fold together until just combined, being careful not to deflate the batter.
Add dry ingredients and lemon juice: Sift or add the all-purpose flour, salt, and baking powder into the wet ingredients. Fold gently a few times to incorporate. Finally, add the fresh lemon juice and fold to combine thoroughly but without overmixing. Optionally, fold in white chocolate chips for extra texture.
Pour into pan: Transfer the batter evenly into the prepared baking pan, spreading it out smoothly with a spatula.
Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The edges should be golden brown while the center remains moist; a toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
Cool completely: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. This will make glazing easier.
Make the glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and thick but pourable.
Spread over brownies: Using an offset spatula, carefully spread the lemon glaze evenly over the cooled brownies.
Garnish and set: Optionally sprinkle additional lemon zest on top for extra color and aroma. Allow the glaze to set for 15 to 30 minutes before slicing into 9 squares and serving. Store at room temperature for up to 3 days or refrigerate for a denser texture.