Lemon Brownies

My lemon brownies have bright lemony flavors in every bite, a super moist and soft crumb and the lemony glaze on top adds an extra touch of sweetness. The white chocolate and citrusy notes are perfect match; I just know you'll love these sunny, refreshing lemon brownies!

Course Dessert

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Calories 202kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1/2 cup butter, unsalted
1, 4 oz. white chocolate bar I used Ghirardelli
3/4 heaping cup granulated sugar
2 Tbsp. lemon zest (I used 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. lemon juice (fresh)

For the glaze

1 cup powdered sugar
2 Tbsp. lemon juice (fresh)

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line an 8x8 inch light colored aluminized steel baking pan with parchment paper. Set aside.
Place the butter and white chocolate in a microwave safe bowl.
1/2 cup butter, unsalted, 1, 4 oz. white chocolate bar
Microwave for 1 minute (cover with a paper towel to prevent splatter), then stir. Continue heating in ~15-30-second increments, stirring between, until the mixture is melted and smooth but not scorched. Remove from the microwave allow to cool slightly.
Add the sugar and lemon zest in a large mixing bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuses more lemon flavor into the brownies.
3/4 heaping cup granulated sugar, 2 Tbsp. lemon zest (I used 2 large lemons)
Add the eggs and extracts and whisk for about 1 minute.
2 large eggs, room temperature, 1 large egg yolk, room temperature, 1 tsp. lemon extract, 1 tsp. vanilla extract
Pour in the white chocolate/butter mixture and fold until combined.
Add in the flour, salt, and baking powder. Fold a few times.
1 cup + 2 Tbsp. all purpose flour, spooned and leveled, 1/2 tsp. salt, 1/8 tsp. baking powder
Add the lemon juice last.
2 Tbsp. lemon juice (fresh)
Fold until incorporated, do not over mix. (You can fold in some white chocolate chips in this step too, if desired).
Pour into prepared pan.
Bake for ~25-30 minutes. The edges will look golden brown, (the tops won't be browned), and a toothpick inserted in the center should come out mostly clean, a few moist crumbs are OK. As always, be careful not to over bake. Allow to cool completely.
Whisk/stir together the powdered sugar and lemon juice in a small bowl. It should be thick, but pourable. Spread over the cooled lemon brownies with an offset spatula.
1 cup powdered sugar, 2 Tbsp. lemon juice (fresh)
Garnish with lemon zest on top (optional) and allow to set up for ~15-30 minutes before slicing and enjoying...if you can wait! 🤣 Store at room temperature for 2-3 days, or I really enjoy these brownies cold, too!

Video

Notes

Refrigerator: store for up to 1 week.

Freezer: 2-3 months.

Nutrition