Refreshing Lemon Brownies Recipe: If Lemon Bars & Brownies Had a Baby (9 Ingredients) by Jan Mostrom

If you like lemon and you like brownies, then you will love this easy lemon brownies recipe. With a moist and creamy inside and a crisp and crackled outside, this decadent lemon dessert recipe is like a cross between your favorite lemon bars and the best brownies. It's kind of like if lemon bars and brownies had a baby. The magic is thanks to a secret ingredient that makes them super rich: white chocolate!

Surprise and delight your friends and family by making this refreshing lemon brownies recipe today. It makes an unexpected sweet snack anytime or the perfect indulgence for dessert at the end of a long day.

Baking Tip: You can easily bring eggs to room temperature by placing them in a bowl of warm water about 10 minutes before using them. Just make sure the water is warm and not hot.

To make these lemony brownies, you will need the following fridge and pantry ingredients: white chocolate, unsalted butter, granulated sugar, lemons for juicing and zesting, eggs, vanilla extract, flour (regular or gluten-free), salt and powdered sugar.

Want even more decadence? Top the lemon brownies with whipped cream (check out this luscious lemon whipped cream recipe) or vanilla ice cream.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 to 55 minutes
Servings: 9

Ingredients

Brownies

• 1 cup white chocolate chips, melted
• 10 tablespoons unsalted butter
• 1 cup granulated sugar
• zest of 1 large lemon, washed well
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract

• 3 tablespoons fresh lemon juice
• 2 cups all-purpose flour or gluten-free flour
• 1/2 teaspoon salt

Lemon Glaze 

• 1 tablespoon fresh lemon juice
• 1/2 cup powdered sugar

Here's how to make it: 

1. Brush a bit of oil inside an 8x8-inch square baking pan then place a sheet of parchment over the top of the pan. Set to the side.
2. In a large mixing bowl, add the lemon zest and granulated sugar.
   
3. Mix with a spoon or spatula to combine.
   
4. Add eggs to the sugar mixture and use an electric mixer to blend for about 5 minutes.
   
5. Pour the butter and chocolate into the egg mixture and hand mix until combined. Add the vanilla and 3 tablespoons of lemon juice. Mix well. (Fresh is always best when it comes to lemon juice, but even more so for lemon desserts. Squeeze the juice from fresh lemons. In a pinch, use bottled lemon juice. To melt the white chocolate, place the white chocolate and butter in a microwave-safe bowl and melt in 30-second increments until completely blended, mixing well between intervals.)
   
6. Sift the salt and flour into the batter. (For gluten-free brownies, use gluten-free flour.)
   
7. Gently blend it in, being careful not to over-mix.
   
   
8. Pour the batter into the prepared pan.
   
9. Bake in a preheated 350-degree F oven for 30 to 35 minutes. The brownies are done when the edges are brown and pulled away from the sides and the inside it still a bit loose and gooey. The brownies will become firmer as they cool.
   
10. Make the glaze by combining the powdered sugar and lemon juice. When the brownies are cool, drizzle the lemon glaze over the top. Cut and enjoy! Store the brownies in an airtight container.
    

Photo credit (all photos): Jan Mostrom

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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