Lemon Brownies

These Lemon Brownies are gooey and soft. They are tangy and sweet, with a delicious lemon glaze, bursting with lemon flavor! They have a chewy and fudgy texture, with the tart flavor of fresh lemons in a sweet and delicious dessert.

I will show you the step-by-step on making delicious Lemon Brownie Recipe.

It takes about 20 minutes to put this dessert together, plus the time in the oven, and in under one hour or so you can be enjoying these delicious brownies!

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lemon brownies stacked on top of each other.

These Lemon Brownies have such a gooey texture. They are the perfect dessert for lemon lovers!

Let’s learn how to make them!

Lemon Brownie Recipe

Here are the ingredients you need to make this recipe:

  • Lemon zest
  • Granulated sugar
  • White chocolate
  • Butter
  • Fresh lemon juice
  • Eggs
  • All-purpose flour
  • Salt
  • Powdered sugar
lemon brownies with glaze on top.

How to make Lemon Brownies

Here are the instructions on making this recipe.

First and foremost, let’s make lemon sugar.

To make lemon sugar, simply add the lemon zest to the granulated sugar in a bowl, and rub the sugar and zest together between your fingers to help release the citrus oils from the zest.

Alternatively, you could process the sugar and lemon zest in the food processor a few times, that will also cause the oils in the lemon zest to be released and infused in the sugar.

Then mix the white chocolate with the butter, and melt in the microwave for 15 second intervals, whisking until completely melted.

Add the lemon sugar to the bowl.

making lemon sugar, then mixing butter and white chocolate in a bowl, adding the sugar to the bowl.

It’s important to use good quality white chocolate. I used Lindt for this recipe. It will make a huge difference in the final results. You could use Callebaut, Valrhona, or even the white chocolate baking bars from the store. They will taste much better than most white chocolate chips sold at the store from Nestle or Ghirardelli, for example.

After whisking the sugar with the melted butter and white chocolate, add the eggs and whisk again.

Add the lemon juice and mix.

Next, add the flour and salt.

adding eggs to a bowl to make lemon brownies, then adding lemon juice, and adding flour.

Don’t over mix the wet batter, mix just until combined and smooth.

We aren’t adding any leavening agents such as baking powder or baking soda, because we are going for gooey brownies with that very characteristic fudginess. Adding a leavening agent would make the brownies have more of a cake like texture.

Prepare a 8×8″ pan by greasing it with cooking spray, or coating the sides with butter.

Once the batter is ready, pour it into the 8×8″ baking pan, and bake in the oven for about 35 minutes.

Your oven should be at 350ºF if it’s a regular conventional oven. If your oven runs hot, or if it’s convection or gas, use 325ºF instead.

The brownies are done baking when the top is set, and a toothpick inserted into the pan comes out clean.

mixing brownie batter and then pouring into a pan.

Once the brownies are baked, make the glaze before serving.

Lemon Glaze

To make the glaze, simply whisk the powdered sugar and a couple tablespoons lemon juice together. Start by adding just one tablespoon, and add more as needed to thin out the consistency of the glaze.

Pour the glaze over the cooled down brownies.

You can add the zest to the glaze, or you can sprinkle the zest over the glazed brownies.

pouring glaze over lemon blondies.

The glaze is sweet, tart, and will perfectly compliment the rich brownies.

Let the glaze set for 10 to 15 minutes before slicing and serving.

slice of lemon brownies.

Tips for making the best Lemon Brownies

  • Don’t skip making the lemon sugar, it takes just a couple of minutes and helps release so much lemon flavor into the brownies.
  • It’s preferable to make these brownies by hand, using a whisk, over using an electric mixer. Because if you over mix the batter at any point, you can incorporate too much air into it. That can make the brownies to rise too quickly and too much in the oven as they bake, which will cause them to sink and deflate.
  • Don’t over bake, or the brownies will turn out dry instead of gooey.
  • Let the glaze set before slicing.
  • Use good quality white chocolate.
lemon brownie with a bite, in a plate.

What kind of pan to use

I used a 8×8″ baking pan. You can also use a round 8″ or 9″ pan.

To make this recipe in a 9×9″ pan, you will have to multiply each ingredient per 1.5. If you make just one single recipe, the batter will be too thin to be baked into the 9×9″ pan.

So since this recipe has 3 eggs, you would ultimately need 4.5 eggs. And it can be hard to calculate half of an egg. What I like to do is to break the egg, whisk it until the egg yolk and white are mixed together, weigh it, and then add half of the weight into the recipe, along with the other 4 eggs.

lemon brownies with glaze on top.

Lemon Brownie Variations

Here are some variations to this recipe, and different ways that you can mix it up:

  • Use other citrus, such as orange or lime. Use orange zest, orange juice, or lime zest and lime juice instead of lemon.
  • Add a dash of almond extract to the batter, 1/4 tsp will do. You can also add a teaspoon vanilla extract too if you so wish.
  • Instead of topping the brownies with the glaze, top them with a dusting of powdered sugar, or melted white chocolate.
  • Use gluten-free flour instead of regular all-purpose flour, to make these gluten free. Usually any 1-to-1 type of flour substitute will work.
lemon brownie slice on a plate.

Brownies, blondies or lemon bars

When I first made the Lemon Brownies, I was going back and forth between calling them lemon brownies, or lemon blondies. When I posted them on my instagram stories, some people suggested I’d call them “lemonies”, or even lemon bars.

Here is the thing, blondies don’t have chocolate in them, and lemon bars are an entirely different dessert.

For these to be lemon blondies, they would have to have brown sugar in the batter, and no white chocolate.

And for them to be lemon bars, they would have to feature a shortbread crust, and the filling on top would be made of eggs, sugar, and lemon juice mostly, no butter or white chocolate. Some lemon bars can also be made with sweetened condensed milk too (my personal favorite way of making them).

So brownies is the title that fits them better. But I can also get totally on board with calling them Lemonies.

lemon brownies with glaze on top.

If you like lemon desserts, you might also enjoy these recipes:

Thanks for reading! If you make this recipe tag me on instagram or leave a comment below, I love hearing from you!

lemon brownies stacked on top of each other.
lemon brownies stacked on top of each other.

Lemon Brownies

Camila Hurst
These Lemon Brownies are gooey and soft. They are tangy and sweet, with a delicious lemon glaze, bursting with lemon flavor!
4.53 from 17 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 220 kcal


Lemon Brownies
  • 1 1/2 cups white sugar 300 grams
  • 3 tbsp lemon zest
  • 3/4 cup unsalted butter 170 grams
  • 1 cup chopped white chocolate 170 grams
  • 3 large eggs room temperature
  • 3 tbsp lemon juice
  • 2 1/4 cups all-purpose flour 287 grams
  • 1/4 tsp salt
Lemon Glaze
  • 1 cup powdered sugar 125 grams
  • 1-3 tbsp lemon juice
  • 1 tbsp lemon zest


Lemon Brownies
  • Pre-heat the oven to 350ºF. (see notes about the oven temperature)
  • Grease and line a 8×8” square pan with parchment paper.
  • Start by adding the sugar and the zest to a bowl. Rub the sugar and the zest between your fingers. When you do that, the crystals in the sugar will help the lemon zest release the natural oils, infusing the sugar with the citrus flavor.
  • Add the chopped white chocolate and the butter to a large mixing bowl. Place in the microwave until the chocolate and butter melt together, for 15 second intervals. Whisk until smooth.
  • Add the lemon sugar to the butter and white chocolate, whisk until combined.
  • Add the eggs and whisk.
  • Next add the lemon juice and mix to combine.
  • Add the flour and salt. Whisk until a smooth batter is formed.
  • Pour the batter in the prepared pan.
  • Bake in the pre-heated oven for about 35 minutes, or until the top of the brownie is set. A toothpick inserted into the brownies should come off with no moist crumbs attached.
  • Let the brownies cool down for about 20 minutes.
Lemon Glaze
  • Place the powdered sugar in a medium bowl. Add the lemon juice in. Start by adding one tablespoon, and add more as needed.
  • Simply pour the glaze on top of the brownies, and spread with a spatula.
  • You can add the lemon zest to the glaze, or sprinkle the zest on top of the glazed brownies.
  • Let the glaze set before slicing and serving, should take about 10 or 15 minutes.
  • Store the brownies in an airtight container. It can stay in the counter overnight. If storing longer than 2 days, store in the fridge and let it come to room temperature before serving.


Oven temperature: If your oven runs hot, or if it’s convection or gas, use 325F instead.
  • almond extract– you can add a dash of almond extract to the batter, 1/4 tsp will do.
  • citrus variations– you can use other citrus such as orange or limes for the recipe.
  • powdered sugar– leave the glaze out and sprinkle powdered sugar on top of the brownies.
Pan size: This recipe works best in a 8×8″ pan. You could use a round 9″ or 8″ pan instead.
If you want to use a 9×9″ pan, I recommend you multiply all ingredients by 1.5, otherwise the brownie will be super thin.
Lemon sugar: Instead of rubbing the sugar and lemon between your fingers, you could process the sugar and lemon zest in the food processor a few times.
White chocolate: It’s important to use good quality white chocolate. I used Lindt for this recipe. It will make a huge difference in the final results. You could use Callebaut, Valrhona, or even the white chocolate baking bars from the store. They will taste much better than most white chocolate chips sold at the store from Nestle or Ghirardelli, for example. However, don’t let that stop you from making the recipe. If that’s all you have access to, go ahead and use it.
Keyword brownies, lemon

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  1. Hey Camila!!! Thank you for sharing! Wanted to check if that was fan forced or regular oven? Thanks 🙂 I baked mine at 175C for 35-40mins and it was too brown on the top and rose a little bit. Thanks again!

    1. It was regular oven, for fan forced as a rule of thumb you always want to reduce the temperature by 10 or 20 degrees, depending on the oven.

      1. Wow. The Kitchen smells delicious. I had to make a few adjustments, due to limited ingredients, but I think it will work. Used Brown instead of white sugar, added a little orange juice because my batter was a bit thick, added chia seeds because the only white chocolate I could find at the Café had bits of Oreo in it (yuck
        and added Baking Powder because I decided to make a Cake (only have a round Springform Pan)

        I’m absolutely a novice baker, but my Airfryer Oven makes it painless.

        I’ve shared your Recipe with quite a few friends.

        Salute. 👌

  2. 5 stars
    Camila, I made this last night and couldnt wait for it to be cool to eat! So worth it! What a delicious recipe! I am going to make it again next weekend for my mother in law, she loves lemon desserts of all kinds!

  3. 4 stars
    Thank you for this recipe. I look forward to trying it. It looks and sounds delicious. Just wanted to let you know that your list of ingredients (at the top) does NOT include/mention flour. When I first read it, I was really intrigued by the recipe, wondering how dense and gooey it would be without flour. It was only till I got down to the actual recipe that I saw there is flour.

  4. 5 stars
    These were absolutely to die for. As I sit here typing this review, I have a corner chunk in my hand. I did pull it right from the fridge so it was a tad hard to cut but as it has all the butter and white chocolate goodness that is to be expected. I am however a center brownie gal so I was waiting to pass over the edges to the kiddo, But I’ll tell you.. this corner piece is melting in my mouth! This has everything you want from the classic fudge brownie as far as texture. Spot on!
    The flavor my friends is all Lemon though. And I love it. I did follow your instructions to a T. Showing all my love to the lemon sugar and making sure not to over mix. I can wait to try this with lime next. 5 STARS!!! Thank you!

  5. 5 stars
    This was so so delicious! The lemony flavour was absolutely amazing. But my center was abit undercooked.. next time I’m going to try 45 mins on the timer.🤩

  6. 5 stars
    I think it’s a 5, it’s currently in the oven and it’s at 160 fan assisted for 35mins, I’ve done another 5 mins because the toothpick came out caked in lemony gooey goodness. I think I’m being ‘blonde’ (although I’m ginger haha because the wording doesn’t stick for me. I take it the toothpick needs to come out clean…. I’m not sure….. Hoping it will be OK, in 2mins it will have done 45mins @ 160degrees

  7. 5 stars
    Cannot edit but wanted to say that it has done the extra 10mins (45mins total) and the toothpick came out clean 😁 now to wait for it to cool eekk

  8. 5 stars
    I’m a guy in Europe who is just learning to bake, this is the third recipe that I’ve tried, it’s currently in the oven and I can’t wait to try it. Thanks 🙂

  9. 1 star
    I have made these twice and can’t seem to get them to work. I baked them the second time for an hour and they were still a raw gooey mess in the middle. The toothpick should be clean right? No clear goo on it? The photo looks so delicious!…but my results sadly have not. What could I be doing wrong?

    1. Do you have an oven thermometer to be able to tell if your oven temperature is accurate? Sounds like they are being baked at a very low temperature.
      Also, don’t use a glass pan, use a metal pan.
      And the final recommendation is to make sure you are weighing or measuring the ingredients as accurately as possible.

      1. Well I didn’t see where it said use a metal pan. It seemed done. Tooth pick was clean.
        But now after it sit waiting for icing. Put icing on it and the center is not done.😭 it is liquid.
        I’m making an attempt to cook it more. Sadly it has the icing on it.
        Any suggestions??

        1. The same thing happened to me. Toothpick came out clean, no jiggle. It sure looked done! Waited 20 minutes and then put the glaze on it and let it set…edges were perfect and center was goo once cut into. I just stuck the goo portion back into the oven to see if it will firm up I to something! Of course, I didn’t see the part about not using a glass pan until after I already cooked it in a glass pan!

  10. 5 stars
    I made them yesterday I also want to try the apple brownies you posted. The lemon ones are perfection in every sense

  11. I also am having a problem with them being raw in the middle. I’ve tried this twice and can’t get it to come out right. I have a metal pan, I have an oven thermometer…I don’t know what I’m doing wrong.

    1. How long are you baking? Do you have any pictures of them to show me? send to my email it’s camila @ piesandtacos.com (without the spaces) Let me see if I can figure out what’s happening. I just think it’s not being baked enough.

  12. 3 stars
    Hi! I tried this recipe and followed everything to a T. I even had to bake it a little bit longer and it came out super runny in the middle and the outsides were cooked perfectly. Any reason that would happen? It’s delicious I wish it would’ve worked out! I’m hoping to try it again!

  13. What if my pan’s 5.9 inches and round? In that case, I need to leave it in the oven for longer, right? Sorry if this is a stupid question, I am merely a beginner at baking :))

    1. If the pan is smaller, and the batter will be taller, then yes gotta bake longer! No such thing as a stupid question when it comes to baking! 🙂 ask away!! Hope it works.
      Make sure when you touch the top is not soggy before removing from the oven

  14. 5 stars
    Absolutely delicious. I made this before reading the comments and used a glass pan, as it was the only 8 x 8 that I had 🤦‍♀️ (I’ll be shopping for a metal one next time I’m at the store!). I had to bake it 15 extra minutes and the brownies were very thick. But I can’t stop eating them! I’m going to try making this with oranges once I buy a new pan. Every one of your recipes I’ve tried had been wonderful!

  15. Baking these as I type. Very anxious as I must’ve missed the mention of using a metal pan? 🤔 I used 1 bar of Lindt White Chocolate, not quite a cup chopped up? Hope it’s enough. My husband was drooling over the lemon sugar and can hardly wait to eat the “brownies”. 🤞🤞

  16. 4 stars
    Tasty but the middle comes out a gooey mess as well. Second time I have baked this and the second time was worse than the first. The taste is good. I did use a glass pan. Next time will try baking it at a higher temperature and longer before taking it out.

  17. I’ve made this recipe twice unfortunately I didn’t see the comments above about no glass pan. Can I use a metal 9×9” pan? My oven runs hot. What temperature and for how long should I bake it. The flavor is amazing but both times my edges were browned and unbaked in the middle.

    1. Yes you can use a 9×9″ metal pan. If your oven runs hot, perhaps turn the temp down to 325F, and bake slowly, at that temperature it could take even 50 minutes. Just keep checking after about 30 or 35 minutes, touch the top of the brownie in the center, and should feel somewhat firm, not very firm, should still be a bit jiggly, but you should feel like it’s firming up, and not completely soft and liquidy. When you touch the top of the brownie in the center and look for those queues, youll know what im talking about. If needed even cover the pan with foil during the final 15 minutes of baking, so the brownie has a chance to cook in the middle and not over bake the edges.

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