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Lemon brownie square garnished with lemon wedges and lemon zest.
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Lemon Brownies

These Lemon Brownies are bursting with bright, citrusy flavor in every bite! They’re soft, moist, and topped with a sweet lemon glaze. The combination of white chocolate and lemon creates the perfect balance of rich and refreshing, like sunshine baked into a bar!
Course Dessert
Cuisine American
Keyword lemon brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 brownies
Calories 202kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1/2 cup butter unsalted
  • 1 (4oz.) white chocolate bar I used Ghirardelli
  • 3/4 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. fresh lemon juice

For the glaze

  • 1 cup powdered sugar
  • 2 Tbsp. fresh lemon juice
US Customary - Metric

Instructions

  • Prepare the pan: Preheat the oven to 350°F. Line an 8×8 inch light colored aluminized steel baking pan with parchment paper. Set aside.
  • Melt butter and chocolate: Place the butter and white chocolate in a microwave-safe bowl. 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.
    1/2 cup butter, 1 (4oz.) white chocolate bar
    Side-by-side image of melting butter and white chocolate bar together in bowl.
  • Create lemon sugar: 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 cup granulated sugar, 2 Tbsp. lemon zest
    Side-by-side image of creating lemon sugar.
  • Add eggs and extracts: Add the eggs and extracts and whisk for about 1 minute.
    2 large eggs, 1 large egg yolk, 1 tsp. lemon extract, 1 tsp. vanilla extract
  • Mix with butter mixture: Pour in the white chocolate/butter mixture and fold until combined.
    Side-by-side image of adding melted chocolate butter mixture with lemon sugar.
  • Add remaining ingredients: Add in the flour, salt, and baking powder. Fold a few times. Then add the lemon juice last.
    1 cup + 2 Tbsp. all-purpose flour, 1/2 tsp. salt, 1/8 tsp. baking powder, 2 Tbsp. fresh lemon juice
    Side-by-side image of adding dry ingredients to mixing bowl and mixing to combine.
  • Mix to combine: Fold until incorporated, do not over-mix. (You can fold in some white chocolate chips in this step, too, if desired).
    Side-by-side image of adding white chocolate chips to mixing bowl and stirring to combine.
  • Pour into pan: Pour batter into prepared pan.
    Lemon brownie batter poured into an 8x8 pan.
  • Bake: 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. Start Timer
    Lemon brownies baked in 8x8 pan.
  • Make the glaze: Whisk/stir together the powdered sugar and lemon juice in a small bowl. It should be thick, but pourable.
    1 cup powdered sugar, 2 Tbsp. fresh lemon juice
    Side-by-side image of creating lemon glaze.
  • Spread over brownies: Spread over the cooled lemon brownies with an offset spatula.
    Side-by-side image of spreading lemon glaze on top of baked brownies then garnishing with more lemon zest.
  • Garnish: 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!
    Lemon brownies garnished with lemon zest and lemon wedges cut into 9 squares.

Video

Notes

  • Room temperature: Once completely cooled, store the lemon brownies in an airtight container or resealable bag at room temperature for up to 3 days.
  • Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to 1 week. I actually prefer these brownies chilled!
  • Freezer: To freeze, wrap individual brownies tightly or place them in a freezer-safe container for up to 2–3 months. Thaw at room temperature before enjoying.

Nutrition

Serving: 1brownie | Calories: 202kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 212mg | Potassium: 29mg | Fiber: 0.03g | Sugar: 13g | Vitamin A: 403IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.3mg