my famous homemade lemon bars

These are the best lemon brownies! They are chewy, rich white chocolate lemon brownies with lots of fresh lemon flavor, fudgy centers and zesty lemon icing. They will be all lemon love my family goes crazy over these

For the Lemon Brownies

8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or something similar)

¾ cup (168 g) unsalted butter, chopped into small cubes

2 eggs

2 egg yolks

1 ¼ cups (250 g) granulated white sugar

3 tablespoon (15 g) lemon zest (3-4 lemons zested)

½ tablespoon vanilla extract

1 ¾ cups (219 g) all-purpose flour, spooned and leveled

¾ teaspoon salt

For the Lemon Glaze

1 ½ cups (195) powdered sugar

2-3 tablespoon (30-45 ml) fresh lemon juice

pinch of salt

1 teaspoon lemon zest, plus more for topping the brownies

INSTRUCTIONS

For the Lemon Brownies

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x9 inch metal baking pan and line it with parchment. Set aside.

Melt the butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.

8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or something similar),¾ cup (168 g) unsalted butter, chopped into small cubes

Add the eggs, egg yolks, sugar, lemon zest and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)

2 eggs,2 egg yolks,1 ¼ cups (250 g) granulated white sugar,½ tablespoon vanilla extract,3 tablespoon (15 g) lemon zest (3-4 lemons zested)

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If you're looking for other lemon desserts, check out these other lemon recipes: lemon curd cake, lemon rolls, lemon cheesecake cookies, lemon creme brûlée cookies, lemon cheesecake, traditional lemon bars with shortbread crust or lemon poppy seed muffins!

WHY YOU'LL LOVE THESE FUDGY LEMON BROWNIES

These aren't just lemon blondies, these are white chocolate lemon brownies. Key difference! These fudgy brownies are just like traditional chocolate brownies, but made with white chocolate instead, and tons of added lemon flavor. They've got a super fudgy texture, they have slightly gooey centers, lots of lemon zest for the best real lemon flavor, and they're topped with a lemon sweet glaze for extra lemony goodness! This easy lemon brownie recipe is perfect for the lemon lover in your life!

SIMPLE INGREDIENTS FOR THE BEST LEMON BROWNIES

Fresh Lemon Zest- adds the most lemon flavor to the brownies

Fresh Lemon Juice- used to make the sweet lemon glaze

White Chocolate- use good quality, real white chocolate bars like Lindt or Ghirardelli or something similar

Unsalted Butter- used to give these brownies a rich flavor and texture

Eggs- two whole eggs and two yolks are used for the best chewy texture, make sure they're room temperature

Sugar- just granulated white sugar, no brown sugar, is used for the best texture

Vanilla Extract- adds a sweet note to these brownies

Flour- all purpose flour is used for the best "chew"

Salt- Brings out all the flavors in these brownies

Powdered Sugar- used to make the lemon glaze

STEP BY STEP INSTRUCTIONS FOR EASY LEMON BROWNIES

Please see the recipe card for the complete recipe including measurements and baking time!

STEP ONE: Melt the butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.

STEP TWO: Add the eggs, egg yolks, granulated sugar, lemon zest and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)

STEP THREE: Pour in the white chocolate and melted butter mixture and whisk until combined and smooth.

STEP FOUR: Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.

STEP FIVE: Pour the lemon brownie batter into a lightly greased 9x9 square pan lined with parchment paper. Use a mini offset spatula to smooth the batter out. Bake and then let the brownies cool completely in the pan on a wire rack. (Cover loosely with parchment paper towards end of baking if getting too brown.)

STEP SIX: Once cool, use a butter knife to loosen the edges of the brownies from the pan, and pull up on the parchment paper to gently release.

STEP SEVEN: Make the delicious lemon glaze by mixing together the powdered sugar, lemon juice, pinch of salt and lemon zest in a medium bowl. Pour the glaze over the lemon brownies and use a mini offset spatula to make an even layer of glaze. Let the glaze set, then cut into 16 squares and enjoy!

FAQS

Can I use white chocolate chips? I really recommend using white chocolate bars. This will give you the best textured brownies.

How do I store these brownies? Store leftovers in an airtight container or plastic bag for up to four days. Freeze, wrapped in plastic wrap, for up to two weeks.

Can I use bottled lemon juice or dried lemon peel/zest? I really recommend using fresh lemons because this will give you the best and strongest lemon flavor.

PRO TIPS

For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.

Whisk your eggs and sugar together until pale and smooth.

Gently fold in your dry ingredients.

Please leave a star rating if you make these brownies! It's so so helpful for me! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!

OTHER BROWNIE RECIPES TO TRY NEXT TIME

White Chocolate Brownies

Strawberry Brownies

Best Fudgy Brownies

Brownie Cookies

Pumpkin Brownies

📖 RECIPE

Lemon Brownies

These are the best lemon brownies! They are chewy, rich white chocolate lemon brownies with lots of fresh lemon flavor, fudgy centers and zesty lemon icing.

5 from 11 votes

Print Recipe

Pin Recipe

PREP TIME

30 mins

COOK TIME

35 mins

TOTAL TIME

1 hr 5 mins

COURSE

Dessert

CUISINE

American

SERVINGS

16 brownies

INGREDIENTS

For the Lemon Brownies

8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or something similar)

¾ cup (168 g) unsalted butter, chopped into small cubes

2 eggs

2 egg yolks

1 ¼ cups (250 g) granulated white sugar

3 tablespoon (15 g) lemon zest (3-4 lemons zested)

½ tablespoon vanilla extract

1 ¾ cups (219 g) all-purpose flour, spooned and leveled

¾ teaspoon salt

For the Lemon Glaze

1 ½ cups (195) powdered sugar

2-3 tablespoon (30-45 ml) fresh lemon juice

pinch of salt

1 teaspoon lemon zest, plus more for topping the brownies

INSTRUCTIONS

For the Lemon Brownies

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x9 inch metal baking pan and line it with parchment. Set aside.

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Melt the butter and the white chocolate together in a double boiler over medium-low heat. Stir continuously to ensure the white chocolate gets heated evenly. Then remove from the heat.

8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or something similar),¾ cup (168 g) unsalted butter, chopped into small cubes

Add the eggs, egg yolks, sugar, lemon zest and vanilla to a large bowl and whisk together until pale and smooth. (You can also use an electric hand mixer on high speed to make it easier.)

2 eggs,2 egg yolks,1 ¼ cups (250 g) granulated white sugar,½ tablespoon vanilla extract,3 tablespoon (15 g) lemon zest (3-4 lemons zested)

Pour in the white chocolate and melted butter mixture and whisk until combined and smooth.

Fold the flour and salt into the wet ingredients with a rubber spatula just until combined.

1 ¾ cups (219 g) all-purpose flour, spooned and leveled,¾ teaspoon salt

Pour the lemon brownie batter into the prepared pan. Use a mini offset spatula to smooth the batter out.

Bake the brownies for 32-36 minutes. (Cover the pan loosely with parchment paper towards end of baking if the brownies are getting too brown.)

Then let the brownies cool completely in the pan on a wire rack.

Once cool, use a butter knife to loosen the edges of the brownies from the pan, and pull up on the parchment paper to gently release.

For the Lemon Glaze

Make the lemon glaze by mixing together the po

wdered sugar, lemon juice, pinch of salt and lemon zest in a medium bowl.

1 ½ cups (195) powdered sugar,2-3 tablespoon (30-45 ml) fresh lemon juice,pinch of salt,1 teaspoon lemon zest, plus more for topping the brownies

Pour the glaze over the lemon brownies and use a mini offset spatula to make an even layer of glaze. Let the glaze set, sprinkle with extra lemon zest, then cut into 16 squares and enjoy!