Go Back
lemon brownies stacked on top of each other.
Print

Lemon Brownies

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

Ingredients

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

Instructions

Lemon Brownies

  • Pre-heat the oven to 350ºF. (see notes about the oven temperature)
  • Grease and line a 8x8” 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.

Storage

  • 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.

Notes

Oven temperature: If your oven runs hot, or if it's convection or gas, use 325F instead.
Variations:
  • 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 8x8" pan. You could use a round 9" or 8" pan instead.
If you want to use a 9x9" 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.

Nutrition

Serving: 1slice | Calories: 220kcal