If you’re a lemon lover like me, you also need to make my Lemon Cheesecake Bars, Lemon Curd Cookies, or these Lemon Poppyseed Scones. My lemon brownies are “fudgy” thanks to the white chocolate but they still have a little bit of a delicate, cake-like texture. They are perfectly moist, soft, packed with lots of bright lemon flavor and a hint of vanilla to add depth. I like to top them with a simple lemon glaze made from just powdered sugar and fresh lemon juice. The glaze adds another burst of citrusy goodness in each bite that truly makes this dessert irresistible.
What are lemon brownies?
They are similar to lemon blondies, but my lemon brownies have white chocolate in them to give them that fudgy texture like a real brownie. The are much different than lemon bars; those have a shortbread crust and a lemon filling.
Why this recipe works
Rubbing the sugar and lemon zest between your fingertips to create a lemon sugar releases the natural oils and infuses more lemon flavor into the lemon brownies. No mixer required! The glaze on top seeps down and soaks into the brownies making them even more moist, tender and totally delish.
Butter: go for an unsalted butter. White chocolate bar: Use high-quality white chocolate for the best flavor and texture (not white chocolate chips). I used Ghirardelli. Sugar: Granulated sugar is the primary sweetener in lemon brownies. Lemon zest & juice: Use a microplane or fine grater to zest the lemons, being careful to avoid the bitter white pith beneath the yellow zest. Eggs: Eggs act as a binder and provide moisture to the brownies and they extra yolk helps make them perfectly chewy. Use large eggs at room temperature for best results. Lemon and Vanilla extract: I love adding in both extracts for best flavor. Dry ingredients: flour, salt, baking powder and powdered sugar for the glaze.
