These easy Lemon Brownies are fresh, tangy, and have the perfect brownie texture topped with a simple glaze. They are perfect for Easter, potlucks, or just to brighten any day!
Lemon Brownies, or as we like to say, “Lemonies”!
Lemon Brownies, or as we like to say, “Lemonies”!For someone who is typically a chocolate gal, these Lemonies taste like a burst of Spring and I'm actually obsessed. We add melted white chocolate to the batter (has to be high quality white chocolate!) to give them some of the rich taste and texture we love from brownies, and top them with a simple 2 ingredient lemon glaze. For some reason lemon brownies taste even better on day 2, IMO.
If you're a visual baker like me, I've got step-by-step photos for you below, for how to make Lemon brownies. And if you love lemon desserts, you MUST try our Lemon Tiramisu!
Recipe
Lemon Brownies
Equipment
Ingredients
- ½ cup butter (113 grams)
- 2/3 cup chopped white chocolate* (100 grams or 3.5oz)
- 3/4 cup granulated sugar (150 grams)
- 2 Tablespoons lemon zest
- 2 large eggs
- 1 egg yolk
- 1 Tablespoon lemon juice
- 3/4 cup+ 1 Tablespoon all-purpose flour (100 grams)
- 1/2 teaspoon kosher salt
Glaze:
- 1 cup powdered sugar (120 grams)
- 1-2 Tablespoons fresh lemon juice , as needed
Instructions
- Melt chocolate: Add 2-3 inches of water to a small saucepan over medium heat and bring to a simmer. Add butter and chopped white chocolate to a heat proof bowl and place over the pot of simmering water. Stir constantly until chocolate has melted. Set aside.½ cup butter, 2/3 cup chopped white chocolate*
- Preheat oven to 350 degrees (180°C). Grease an 8×8-in baking dish.
- Batter: Add sugar to a mixing bowl. Add lemon zest and use your fingers to combine the two well. Add white chocolate mixture and mix well. Add eggs and lemon juice and mix well. Stir in flour and salt.¾ cup granulated sugar, 2 Tablespoons lemon zest, 2 large eggs, 1 egg yolk, 1 Tablespoon lemon juice, ¾ cup+ 1 Tablespoon all-purpose flour, ½ teaspoon kosher salt
- Bake: Pour into prepared pan and bake for 23-25 minutes. Allow to cool completely before glazing. (I think the brownie texture of them is even better the next day).
- Glaze: combine powdered sugar and 1 tablespoon fresh lemon juice. Stir well and add a little lemon juice at a time, as needed, until it reaches of soft glaze consistency.1 cup powdered sugar, 1-2 Tablespoons fresh lemon juice
Notes
Nutrition
Step-by-Step for How to make Lemon Brownies:
Make Brownie Batter: Add 2-3 inches of water to a small saucepan over medium heat and bring to a simmer. In a heatproof bowl, add butter and chopped white chocolate then place over the pot of simmering water. Stir constantly until chocolate has melted then set aside. Add sugar to a separate bowl then dump in lemon zest. Use your fingers to combine them well. Pour the white chocolate into the sugar mixture and combine. Add eggs and lemon juice then mix. Stir in flour and salt.
Bake: Pour brownie batter into prepared pan and bake at 350°F(180°C) for 23-25 minutes. Let lemonies cool completely before glazing (I love the brownie texture even more the next day). For the glaze, combine powdered sugar and lemon juice, stirring well. Add more lemon juice as needed, until it's a soft glaze consistency. Cut lemonade brownies into bars and enjoy!
Make Ahead and Freezing Instructions:
To Make Ahead: I think these lemony lemon brownies taste even better on day 2!
To Freeze: Place lemon blondies in an airtight container in the freezer for up to 3 months.
More “Bar” Recipes:
- Sugar Cookie Bars
- Butterscotch Bars
- Magic Bars (7 Layer Bars)
- Key Lime Pie Bars
- Scotcheroos
- Chocolate Brownies
- Lemon Bars
- Peanut Butter Bars
- Butterfinger Bars
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These are absolutely wonderful! I made them the same day that I received the early copy of the recipe of in late March. When the FedEx driver arrived, I asked her if she could wait for a lemon brownie, unless she was worried about the company GPS showing her as being too long at one location. She took a bite and told me that these lemon brownies would be worth being fired for.
I’m usually a fan of chocolate brownies, but these totally won me over. They taste like spring in dessert form! I’ll definitely make them.
After cooling and glazing, do I refrigerate them?
You don’t have to refrigerate lemon brownies after glazing, but you can if you want them to firm up more or last longer. At room temp, they’ll keep well for about 2 days in an airtight container. If you refrigerate, they’ll stay fresh up to 5 days—just let them come to room temp before serving for best texture.
Can I use these brownies and glaze as the base of your ice cream cake?
That’s a fun idea! Yes, you can use the lemon brownies as a base—just make sure they’re fully cooled before adding the ice cream. The glaze might get a little soft, but it should still be delicious!
I am an avid baker and always looking for new recipes. Decided to try this one for a baby shower and I can’t tell you how much people loved it. So many compliments. Also, I really love the Starbucks lemon loaf and have never been able to replicate it closely enough despite trying so many recipes. I was so surprised when I took a bite of this and quickly realized it tasted just like the lemon loaf and had a very similar texture. I did add a drop of lemon extract. Definitely keeping this recipe – your are amazing and I’ve loved all of your recipes!
What is the baking time of you double the recipe
It may take a few minutes longer but not much at all. Just bake them in a 9×13!
Should I add the glaze after they cool on day one if I’m serving them the next day or add the glaze the day I serve them?
If you’re serving them the next day, go ahead and glaze them after they’ve cooled on day one. The glaze will set nicely overnight and actually helps keep them moist. Just store them covered at room temp or in the fridge
-Stacy
I have to say I LOVE your website because you have the video and step by step pictures! So user friendly I keep coming back for more & more. Thank you for what you do!
Amazing recipe! I made these and it was a big hit!
It was so good.Everybody loved it
Can you use almond flour?
You can use almond flour, but it will likely make the brownies more dense. You can try using a gluten-free 1:1 all-purpose flour substitute—I’ve had great success with that!