Lemon White Chocolate Brownies Recipe

Introduction

These Lemon Brownies are a bright and tangy twist on the classic treat, combining rich white chocolate with fresh lemon zest and juice. Soft and moist with a sweet lemon glaze, they’re perfect for a refreshing dessert or snack.

Ingredients

• 1/2 cup unsalted butter
• 1 (4 oz.) white chocolate bar (such as Ghirardelli)
• 3/4 cup granulated sugar
• 2 Tbsp lemon zest (from about 2 large lemons)
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 1 cup + 2 Tbsp all-purpose flour (spooned and leveled)
• 1/2 tsp salt
• 1/8 tsp baking powder
• 2 Tbsp fresh lemon juice (for batter)
• 1 cup powdered sugar (for glaze)
• 2 Tbsp fresh lemon juice (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F. Line an 8×8 inch light colored aluminized steel baking pan with parchment paper and set aside.
2. Step 2: In a microwave-safe bowl, combine the butter and white chocolate. Microwave for 1 minute covered with a paper towel to prevent splatter, then stir. Continue heating in 15-30 second increments, stirring between, until melted and smooth. Let cool slightly.
3. Step 3: In a large mixing bowl, add the granulated sugar and lemon zest. Rub them together between your fingertips to release the oils and infuse the sugar with lemon flavor.
4. Step 4: Add the eggs and extracts (lemon and vanilla) to the lemon sugar. Whisk together for about 1 minute until combined.
5. Step 5: Pour in the cooled butter and white chocolate mixture. Gently fold until evenly combined.
6. Step 6: Add the flour, salt, and baking powder to the wet ingredients. Fold a few times until just combined, then fold in the fresh lemon juice.
7. Step 7: Pour the batter into the prepared pan, spreading it evenly.
8. Step 8: Bake for 25–30 minutes. The edges should be golden brown and a toothpick inserted in the center should come out mostly clean with a few moist crumbs. Avoid over-baking.
9. Step 9: Let the brownies cool completely in the pan.
10. Step 10: To make the glaze, whisk together the powdered sugar and lemon juice until thick but pourable.
11. Step 11: Spread the glaze evenly over the cooled brownies using an offset spatula.
12. Step 12: Optionally garnish with extra lemon zest. Allow the glaze to set for 15-30 minutes before slicing and serving.

Tips & Variations

• Use room temperature eggs to help the batter come together smoothly and improve texture.
• For extra bursts of white chocolate, fold in 1/4 cup white chocolate chips before baking.
• If you prefer a stronger lemon flavor, increase the lemon zest by 1 tablespoon and add a bit more lemon juice to the glaze.
• Use a light-colored pan for even baking and to prevent over-browning.

Storage

Store the brownies at room temperature in an airtight container for 2 to 3 days. They also taste great chilled—just cover and refrigerate for up to 5 days. Reheat gently if you prefer them warm, but they’re delicious either way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon extract?

Yes, fresh lemon juice is already included for brightness, but lemon extract adds a concentrated flavor. If you don’t have lemon extract, you can increase the fresh lemon juice slightly, though the flavor may be less intense.

Can these brownies be frozen?

Yes, you can freeze the baked brownies (without glaze) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature and add glaze just before serving for best results.

Lemon White Chocolate Brownies Recipe

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★★★★★

4.7 from 139 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

These Lemon Brownies offer a bright, tangy twist on traditional brownies with the fresh zest and juice of lemons, combined with the smooth richness of white chocolate. Perfectly balanced between sweet and citrusy, they feature a moist, soft texture topped with a glossy lemon glaze that enhances their refreshing flavor.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 1/2 cup unsalted butter
• 1 (4 oz.) white chocolate bar (Ghirardelli recommended)
• 3/4 cup granulated sugar
• 2 Tbsp. lemon zest (from about 2 large lemons)
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 tsp. lemon extract
• 1 tsp. vanilla extract
• 1 cup + 2 Tbsp. all-purpose flour (spooned and leveled)
• 1/2 tsp. salt
• 1/8 tsp. baking powder
• 2 Tbsp. fresh lemon juice

Lemon Glaze

• 1 cup powdered sugar
• 2 Tbsp. fresh lemon juice

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Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch light-colored aluminized steel baking pan with parchment paper, ensuring some overhang to easily lift the brownies out later, then set aside.
2. Melt butter and chocolate: In a microwave-safe bowl, combine the butter and white chocolate. Microwave covered with a paper towel for 1 minute, then stir. Continue microwaving in 15-30 second increments, stirring between each, until the mixture is fully melted, smooth, and not scorched. Let it cool slightly to avoid cooking the eggs in subsequent steps.
3. Create lemon sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the mixture between your fingertips to release the essential oils from the zest, infusing the sugar with lemon flavor.
4. Add eggs and extracts: Add the 2 large eggs and 1 large egg yolk along with lemon and vanilla extracts to the lemon sugar. Whisk vigorously for about 1 minute until combined and slightly fluffy.
5. Mix with butter mixture: Pour the cooled white chocolate and butter mixture into the egg mixture and gently fold until fully incorporated.
6. Add remaining dry ingredients: Add the all-purpose flour, salt, and baking powder. Fold the mixture a few times just until the dry ingredients are incorporated. Then add the fresh lemon juice last and fold gently to combine thoroughly without overmixing.
7. Optional add-ins: If desired, fold in white chocolate chips at this stage for added texture and flavor.
8. Pour into pan: Transfer the batter evenly into the prepared baking pan, spreading it out smoothly.
9. Bake: Bake for approximately 25-30 minutes. The edges should be golden brown whereas the center will appear slightly underbaked and moist. A toothpick inserted into the center should come out with just a few moist crumbs attached. Be careful not to overbake to keep the brownies fudgy. Once baked, allow them to cool completely in the pan.
10. Make the glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until the glaze is thick but still pourable.
11. Spread over brownies: Use an offset spatula to evenly spread the lemon glaze over the cooled brownies. This adds a bright, sweet finishing touch.
12. Garnish and set: Optionally garnish with additional lemon zest on top. Let the glaze set for 15-30 minutes at room temperature before slicing. Store the brownies at room temperature for 2-3 days or enjoy them chilled for a firmer texture.

Notes

• Use room temperature eggs to ensure even mixing and better texture.
• Do not overmix once the flour is added to maintain fudgy brownies.
• If you don’t have lemon extract, you can increase fresh lemon juice by 1 teaspoon but the extract adds concentrated flavor.
• For added texture, stir in white chocolate chips before baking.
• Store in an airtight container at room temperature for up to 3 days or refrigerate to enjoy cold.
• The lemon glaze should be spread once brownies are fully cooled to prevent melting.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon brownies, white chocolate brownies, lemon dessert, citrus brownies, baked brownies, lemon glaze, easy lemon brownie recipe