These perfect Lemon Brownies have the chewy texture of a chocolate brownie, with all the bright tangy flavor of a lemon bar with creamy icing! This bar recipe is mixed up in one bowl with simple ingredients, making it fast and easy.
Never heard of a Lemon Brownie? That’s ok, because you’re here now, and you’ll be very glad that you found this easy and delicious recipe!
Lemon Brownies are not chocolatey! Instead, these lemony bars are made with white chocolate and have a chewy, fudgy, brownie-like texture.
You could also call these Lemon blondies, which is just a different way to describe a dessert that resembles a brownie but isn’t made of chocolate.
These are different from traditional lemon bars, but equally amazing!
My Cranberry Bliss Bars are another white chocolate blondie recipe that you’ll absolutely love! Or you can find decadent recipes for Oreo Brownies or Red Velvet Brownies if you’re looking for something different.
Lemon Brownies Recipe Highlights
- Fresh, light flavor – Lemon desserts are some of my favorites because of how light and balanced they are. The tart and tangy lemon pairs wonderfully with sugar and creamy white chocolate in this recipe, just like in my traditional lemon tart or lemon blueberry cookies.
- Easy to Make – These lemon bars are made all in one large mixing bowl! Be sure that your mixing bowl is microwave-safe so that you can start by melting the butter in it. You don’t need a mixer either, so clean up will be super simple.
- Fabulous Lemon Glaze– As if the moist, lemony brownies aren’t enough, we will top them with a lemon and powdered sugar glaze that will take them over the top!
Key Ingredients In Lemon Brownies
Here’s what you need to make this easy lemon dessert:
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter: Use unsalted butter in this recipe. Salted butter can be too salty, and throw of the balance of flavors. No need to soften the butter as we’ll be melting it.
- White Chocolate: Use good quality white chocolate bars. We’ll melt some to add the the batter, and chop the rest into chunks to mix into the brownies.
- Sugar: For the best brownie texture, use both granulated and light brown sugar.
- Fresh Lemons: We will add lemon zest and fresh lemon juice to both the brownies and the glaze for the maximum lemon flavor!
- Eggs: Let your eggs come to room temperature before adding them to the batter.
- Salt: Just a pinch will help to bring out and enhance the lemon and white chocolate flavors.
- Powdered Sugar: To make the perfect frosting for the lemon brownies.
How To Make Lemon Brownies
Start by preheating the oven to 350°F (180°C) and lining a 9×9-inch baking pan with parchment paper.
Tip!
For neater cut brownies, allow the glaze to set for about 30 minutes before cutting.
Recipe Tips
- Choose your brownie pan: this recipe was developed for a 9-inch square metal baking pan. If you use an 8-inch pan, the brownies will be much thicker, and the baking time will need to be increased. You can also double this recipe and bake it in a 9×13-inch pan. Again, they make take a bit longer to fully cook.
- Line with parchment paper. Adding a layer of parchment paper to the baking pan will keep the brownies from sticking. If you leave extra paper on two sides of the pan, you can use that paper as handles for easy removal once the bars once they’ve cooled.
- Cool the butter slightly after melting it. If it’s too hot, it can cause the eggs to scramble! Just give it 4 or 5 minutes once it comes out of the microwave.
- Check for Doneness: After 20 minutes, check to see if your brownies are done by inserting a toothpick into the center. You should see just a few moist crumbs.
- Don’t Overbake: If you aren’t sure, err on the side of underbaked for this recipe. The bars will continue to bake as they cool. If they bake too long they can dry out and lose their soft and fudgy texture.
Storing Tips
- Store any leftover lemon brownies in an airtight container at room temperature. They will be good for up to a week this way, but will be best if eaten within a day or two.
- You can also freeze these! I like to cut the brownies, then freeze them on a cookie tray until they’re solid. Then add them to a freezer bag. Thaw before enjoying.
- Lemon brownies will freeze best without the glaze. You can add fresh glaze before serving if you like.
More Delicious Lemon Desserts to Try
Recipe FAQs
Can I make these with bottled lemon juice?
No. I never recommend using bottled lemon juice, especially for a dessert like this one that gets most of its flavor from the lemons. Juice fresh lemons for best results here.
Why are my lemon bars dry?
If your bars or brownies turn out dry, it’s usually because the batter was overmixed once the flour was added. Fold in the flour with a spatula, and stir only until you can’t see dry spots in the bowl anymore.
Why are these called brownies if they aren’t chocolate?
In this case, we’re using the word “brownie” to describe the texture of the bars rather than its ingredients. Just like the best brownies, these lemon bars are rich, chewy, and soft.
More Easy Bar Recipes
All Desserts →
Enjoy these bright lemony brownies! They’re perfect for sharing, and great for any fun occasion. Save the recipe by Pinning it for later!
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Lemon Brownies
Equipment
- Parchment paper
Ingredients
Brownies:
- ½ cup (113 g) unsalted butter
- 6 ounces (170 g) white chocolate chopped, divided
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 ½ tablespoons lemon zest about 2-3 medium lemons
- ¼ teaspoon table salt
- 3 large eggs at room temperature
- 2 tablespoons (30 ml) lemon juice about ½ medium lemon
- 1 ½ cups (180 g) all-purpose flour
Glaze:
- 1 ½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) lemon juice
- Lemon zest optional
Instructions
Brownies:
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×9-inch (approx 22×22 cm) baking pan with parchment paper and set aside.
- In a large, microwave-safe bowl, melt the butter and 2 ounces (55 g) of the white chocolate in 30-second intervals, stirring after each, until melted and smooth.
- Whisk in the granulated sugar, brown sugar, lemon zest, and salt until smooth.
- Add the eggs and lemon juice, then whisk until fully combined.
- Stir in the flour until no dry streaks remain.
- Fold in the remaining chopped white chocolate until evenly distributed.
- Transfer the batter to the prepared pan and smooth the top into an even layer.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool completely in the pan before adding the glaze.
Glaze:
- In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. The mixture should be thick but pourable.
- Spread the glaze evenly over the surface of the cooled lemon brownies.
- Optionally, sprinkle additional lemon zest over the glaze.
- Slice into 16 squares and serve.
Notes:
- Choose your brownie pan: this recipe was developed for a 9-inch square metal baking pan. If you use an 8-inch pan, the brownies will be much thicker, and the baking time will need to be increased. You can also double this recipe and bake it in a 9×13-inch pan. Again, they make take a bit longer to fully cook.
- Line with parchment paper. Adding a layer of parchment paper to the baking pan will keep the brownies from sticking. If you leave extra paper on two sides of the pan, you can use that paper as handles for easy removal once the bars once they’ve cooled.
- Cool the butter slightly after melting it. If it’s too hot, it can cause the eggs to scramble! Just give it 4 or 5 minutes once it comes out of the microwave.
- Check for Doneness: After 20 minutes, check to see if your brownies are done by inserting a toothpick into the center. You should see just a few moist crumbs.
- Don’t Overbake: If you aren’t sure, err on the side of underbaked for this recipe. The bars will continue to bake as they cool. If they bake too long they can dry out and lose their soft and fudgy texture.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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