These lemon brownies are bursting with bright, fresh lemon flavor balanced by creamy white chocolate. The result is a fudgy, tender brownie with a citrus twist, finished with a simple lemon glaze for extra zing.
These lemon brownies combine the best qualities of a classic brownie with the bright acidity of fresh lemons. The tart lemon zest and juice cut through the sweetness of white chocolate to create a refreshing dessert that feels both indulgent and light. Below you’ll find practical tips, process photos, and a clear step-by-step method to help you make them successfully. If you enjoy lemon treats, you might also like the lemon cookies on this site.
Tips for making the brownies
Follow these tips so your brownies come out fudgy, glossy on top, and full of lemon flavor.
- Tip 1: When folding the dry ingredients into the beaten eggs, add them gradually and mix gently. Overmixing or adding everything too quickly will deflate the aeration in the eggs and reduce the rise and texture.
- Tip 2: Line a 9×9-inch pan with parchment paper that extends up two sides. Spray the pan and parchment with non-stick spray so the brownies lift out cleanly when cooled.
- Tip 3: Beat the sugar with the eggs until the mixture is smooth and you no longer feel sugar granules between your fingers. This helps create a glossy, crinkled top and improves texture.
For more lemon recipes, try the lemon cookies and lemon blackberry cake recipes available on this site.
If you make these brownies, please leave a star review and tag the creator on Instagram @stephaniesweettreats.
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Lemon Brownies
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Ingredients
Lemon Brownies
- 2 cups White granulated sugar
- 3 Large eggs, room temperature
- 1 Egg yolk
- 1/2 cup Unsalted butter
- 4 oz White chocolate bar
- 1/2 cup Oil, canola or vegetable oil
- 1 tsp Pure vanilla extract
- 3 Lemons zested, Medium lemons
- 2 TBSP Lemon juice, Half of a lemon squeezed.
- 2 cups All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Salt
Lemon Glaze
- 1 1/2 cups Powdered sugar, sifted
- 2 TBSP Lemon juice
Instructions
Lemon Brownies
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Preheat the oven to 325°F. Spray a 9×9-inch square pan with nonstick spray, then line the bottom and two sides with parchment paper so the brownie can be lifted out. Spray the parchment lightly.
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In a small saucepan over medium-low heat, combine cubed butter and white chocolate. Stir until fully melted and smooth, then remove from heat and let cool slightly.
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In a medium bowl, sift together the flour, cornstarch, and salt. Set aside.
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Using a mixer, beat the sugar, eggs, and egg yolk on high speed for about 5 minutes, until pale and slightly thickened. Add the melted butter and white chocolate mixture, oil, vanilla, lemon zest, and lemon juice. Mix on low speed until just combined.
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Fold in the dry ingredients on low speed or by hand until fully incorporated. Scrape the bowl with a rubber spatula, then pour the batter into the prepared pan and smooth the top.
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Bake for 40–45 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not raw batter. If it appears too wet, bake an additional 2–3 minutes and check again.
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Remove the hot pan to a cooling rack and let the brownies cool completely before glazing.
Lemon Icing
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In a small bowl, whisk the sifted powdered sugar with the lemon juice until smooth. Pour or spread the glaze over the cooled brownies and allow it to set before cutting into squares.
Notes
High altitude — If you bake at high altitude, add 1 extra tablespoon of flour.
Dairy temperature — Bring butter and other dairy ingredients to room temperature about 1–2 hours before baking for even mixing.