Lemon Brownies
Easy Lemon Brownies have the chewy texture of a chocolate brownie, with all the bright tangy flavor of a lemon bar with creamy icing!
Equipment
- 9 inch square pan
- Parchment paper
- Mixing Bowls
- Zester
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 9x9-inch (approx 22x22 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 9x13-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
Serving: 1brownie | Calories: 258kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 62mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/lemon-brownies/