Lemon Brownies

Lemon brownies take the chewy texture of brownies and add the sweet, tart flavor of lemon bars – giving you the dessert crossover you needed.

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Lemon Brownies Recipe

Let’s be honest, the crisp, tangy, sweet flavor of lemon is hard to beat! But sometimes lemon bars just aren’t it. They’re too sticky or sweet or messy or all of the above. These lemon brownies take the lemon flavor you know and crave and inject it into the delicious texture of a brownie that you won’t be able to stop thinking about. 

This lemon brownie recipe puts a spin on the classic brownie by adding in white chocolate and (you guessed it) yummy lemon. And let me tell you, the combination of the white chocolate and lemon hits it out of the park. Balancing each other perfectly, the flavor profile of lemon brownies yields a dessert that is delightfully decadent, perfectly sweet and just a little bit tart – exactly the way we like it. 

Note: If you’re reading this and thinking a plain white chocolate brownie also sounds divine – I’ve got you! You can check out my white chocolate brownie recipe here.

Ingredients in a Lemon Brownie

• Melted butter – We start with melted butter and granulated sugar to get that thin, flakey, shiny top on the brownies.
• Granulated sugar
• White chocolate – Use high quality white chocolate here, I’m begging you! I used 2 4oz Ghirardelli bars and it turned out delish. 
• Eggs
• Corn syrup – The corn syrup gives these lemon brownies such a good chew to them!
• Lemon bakery emulsion or lemon extract  – I will always recommend using bakery emulsion (my very favorite is Lorann oils lemon bakery emulsion) but extract would work well, too.
• All purpose flour – Just regular all purpose flour and a little salt. Notice there is no baking soda or baking powder here, that is because we want our brownies fudgey!!
• Salt

How to Make This Lemon Brownie Recipe

1. Preheat the oven to 350° F and line a 9×9 pan with parchment paper. Set aside.
2. In a microwave safe bowl, add the butter and melt completely. This will take about 40+ seconds in the microwave. 
3. Stir the granulated sugar into the butter and microwave for 1 minute.
4. Transfer the mixture to the bowl of a stand mixer or to the bowl you like to use with your electric hand mixer.
5. With the whisk attachment, slowly whisk the mixture while breaking your white chocolate bar into the butter and sugar mixture. Allow the mixer to continue mixing until all of the white chocolate has melted into the mixture.
6. Continue mixing and add two eggs to the mixture.
7. While the mixer is still on, add the corn syrup and Lemon emulsion. Mixing until well combined.
8. Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mix until well combined.
9. Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
10. Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
11. Allow the brownies to cool in the pan completely before cutting. Note: the brownies will deflate a lot once they come out of the oven, that is normal.
12. Cut and enjoy!

Can I add other ingredients to the lemon brownie batter?

Yes, you can! I think adding white chocolate chips, blueberries or raspberries would taste SO good in these. You can even take it one step further and add a glaze or frosting on top to really take these over the edge.

How do I store lemon brownies?

Store in an airtight container for 3-5 days for maximum freshness. Brownies also freeze incredibly well in a resealable freezer bag for up to 3 months!

What is the best type of white chocolate to use in lemon brownies?

Please, for the love of yummy brownies, use high quality chocolate when making this recipe. A couple of my favorite brands that you can find on the candy bar aisle of a regular grocery store are Ghiradelli, Lindt or Cadbury!

Recipes Like Lemon Brownies

• Fudge Brownies
• Brownie Frosting
• Brownie Mix Cookies

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