Lemon Brownies

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These super fudgy and ultra delicious Lemon Brownies are perfect for any one who love lemon desserts. Instead of dark chocolate these brownies are made using white chocolate and are therefore just as fudgy as normal brownies. The tartness of the lemon and the sweetness of the white chocolate make for a perfect combination in this easy-to-make dessert.

These white chocolate lemon brownies are so delicious and are seriously the best bright and fresh brownies. This lemon brownie recipe is made with white chocolate instead of dark chocolate, keeping them just as fudgy as a normal brownie! This gooey and fudgy brownie recipe is so full of lemon flavor and you only need a hand whisk to whip it together.

For more brownie recipes, try Espresso Brownies, Small Batch Brownies and Dairy Free Brownies.

WHY THIS RECIPE WORKS

• Lemon: This brownie is full of delicious and bright lemon flavor.
• Fudgy texture: Instead of dark chocolate these brownies are made using white chocolate and are therefore just as fudgy as normal brownies.
• Easy dessert: It is super easy to mix together and is always a crowd pleaser!

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Butter: The butter is melted and mixed together with the dark chocolate. 
• Eggs: Take them out of the fridge about 1 hours before baking.
• White chocolate: Instead of dark chocolate these brownies are made using white chocolate and are therefore just as fudgy as normal brownies
• Lemon: Lemon zest and fresh lemon juice is added to the brownie to give the brownie lots of falvor.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Lemon Brownies. This recipe doesn't need an electric mixer. Just two large bowls, a whisk and a spatula.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.

STEP 1: Melt the butter and add it to a small bowl. Add the chocolate chips and stir it in until melted. In a separate large bowl, add granulated sugar and lemon zest. Rub it together to release all of the lemon flavor. Add the melted butter/ white chocolate to the sugar and with a hand whisk, whisk it together until combined.

STEP 2: Add the eggs and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, so it becomes light and fluffy.

STEP 3: Then add the lemon juice and vanilla extract and whisk it until combined. Add the dry ingredients to the batter and gently whisk it together until combined.

STEP 4: Add the brownie batter into the prepared pan, and smooth it out with an offset spatula. Bake for about 30-32 minutes. Once baked, let it cool down completely on a cooling rack. 

STEP 5: Once completely cooled down, remove it from the baking pan and place it on a serving dish and make the lemon glaze.

STEP 6: To a small bowl, add the powdered sugar and start with 2 tablespoon of lemon juice. Stir it together until smooth. Add more lemon juice if needed or until smooth. Pour the lemon glaze over the brownie and let it set at room temperature. You can place it in the fridge to set faster. Once the glaze has set and firmed up, it’s ready to be served.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Here are two option on how to store the fudgy lemon brownies:

• Room temperature: To keep these brownies fudgy I recommend storing it at room temperature in an airtight container or covered by plastic wrap. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
• Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut covered by plastic wrap.

Other Brownie Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Lemon Brownies

These super fudgy and ultra delicious Lemon Brownies are perfect for any lemon lovers. Instead of dark chocolate these brownies are made using white chocolate and are therefore just as fudgy as normal brownies. The tartness of the lemon and the sweetness of the white chocolate make for a perfect combination in this easy-to-make dessert.

5 fra 28 stemmer

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 16 slices

Calories 216 kcal

Equipment

• 20x20 cm baking pan

Ingredients

 

MetricUS Customary

 

1x2x3x

LEMON BROWNIES

• 200 g granulated sugar
• 1 tablespoon lemon zest
• 110 g butter
• 125 g white chocolate chips
• 2 eggs room temperature
• 1 tablespoon lemon juice
• 2 teaspoon vanilla extract
• 160 g all-purpose flour
• ¼ teaspoon salt

LEMON GLAZE

• 125 g powdered sugar
• 2-3 tablespoon lemon juice
• Lemon zest for decoration optional

Instructions

 

LEMON BROWNIES

• Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm /8x8 inch square pan with parchment paper.
• Melt the butter and add it to a small bowl. Add the chocolate chips and stir it in until melted. Set it aside.
  110 g butter, 125 g white chocolate chips
• In a separate large bowl, add granulated sugar and lemon zest. Rub it together to release all of the lemon flavor until it resembles wet sand. Add the melted butter/ white chocolate to the sugar and with a hand whisk, whisk it together until combined. It might look a bit split but don’t worry.
  200 g granulated sugar, 1 tablespoon lemon zest
• Add the eggs and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, so it becomes light and fluffy.
  2 eggs
• Then add the lemon juice and vanilla extract and whisk it until combined.
  1 tablespoon lemon juice, 2 teaspoon vanilla extract
• Add the dry ingredients to the batter and gently whisk it together until combined.
  160 g all-purpose flour, ¼ teaspoon salt
• Add the brownie batter into the prepared pan, smooth it out with a spatula.
• Bake for about 30-32 minutes. It will stay light and won’t brown. Once baked, let it cool down completely on a cooling rack.
• Once completely cooled down, remove it from the baking pan and place it on a serving dish and make the lemon glaze.

LEMON GLAZE

• To a small bowl, add the powdered sugar and start with 2 tablespoon of lemon juice. Stir it together until smooth. Add more lemon juice if needed or until smooth.
  125 g powdered sugar, 2-3 tablespoon lemon juice
• Add the lemon glaze on the brownie and spread it out. Optionally decorate with lemon zest. Let it set at room temperature. You can also place it in the fridge to set faster. Once the glaze has set and firmed up, it’s ready to be served.
  Lemon zest for decoration

Nutrition

Calories: 216kcalCarbohydrates: 33gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 96mgPotassium: 47mgFiber: 0.3gSugar: 25gVitamin A: 204IUVitamin C: 2mgCalcium: 23mgIron: 1mg

Keyword brownie, lemon, white chocolate

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