Fudgy White Chocolate Lemon Brownies with Zesty Lemon Icing
These lemon brownies are not your average dessert bar—they’re a lemon lover’s dream come true. Packed with bright citrus flavor, rich white chocolate, and an irresistibly chewy texture, these bars are a sunshine-filled twist on traditional brownies. Their soft, fudgy centers melt in your mouth, while the zesty lemon glaze on top adds the perfect sweet-and-tart finish.
Sometimes called lemon blondies or lemonies, these bars strike the perfect balance between dense and gooey. They aren’t cakey or crumbly—instead, they have that chewy, brownie-like bite you’d expect from a chocolate-based brownie, just with a citrus twist. The secret lies in the combination of white chocolate and lemon: the chocolate adds richness and moisture, while the lemon keeps the flavor fresh, bright, and vibrant.
Whether you’re baking for a spring gathering, a summer potluck, or simply need a citrusy pick-me-up, these lemon brownies deliver flavor, texture, and eye-catching beauty. They’re simple to whip up and guaranteed to disappear fast.
Why You’ll Love These Lemon Brownies
- Incredible Texture: The fudgy center and chewy edge give them that classic brownie appeal—without any chocolate cocoa.
- Fresh Lemon Flavor: Lemon juice and zest infuse both the brownies and the glaze, delivering bold citrus flavor in every bite.
- White Chocolate Richness: White chocolate adds a deep buttery note and helps create that dense, chewy texture.
- Easy to Make: No mixer required—just a few bowls, a whisk, and 30 minutes.
- Crowd-Pleasing and Unique: These stand out from traditional brownies or lemon bars, but are just as comforting and addictive.
Ingredients You’ll Need (and Why)
For the Lemon Brownies:
- White chocolate – The rich, creamy base of the brownies. It melts into the batter to create that dense, chewy texture and brings buttery sweetness to every bite.
- Unsalted butter – Adds moisture and richness. Also helps with that perfect brownie crackle on top.
- Granulated sugar – Sweetens the brownies and helps create a shiny, lightly crisp top layer.
- Eggs – Provide structure and richness, and are essential for that chewy, brownie-like consistency.
- Vanilla extract – Adds warmth and enhances both the white chocolate and lemon flavor.
- All-purpose flour – Provides the structure to hold everything together without making the brownies dry or cakey.
- Salt – Balances out the sweetness and sharpens all the flavors.
- Fresh lemon zest – Packs intense citrus flavor and distributes it evenly throughout the batter.
- Fresh lemon juice – Adds a bright, acidic note that cuts the sweetness and makes the flavor pop.
For the Zesty Lemon Icing:
- Powdered sugar – Creates a smooth, sweet glaze that sets beautifully on top.
- Lemon juice – Thins out the icing and infuses it with fresh flavor.
- Lemon zest – Optional, but adds texture and extra citrus zing.
- Milk or cream – Helps adjust the icing’s consistency and adds a touch of richness.
How to Make Lemon Brownies
Step 1: Melt the White Chocolate and Butter
In a heatproof bowl, gently melt the white chocolate and butter together until smooth. You can do this over a double boiler or in the microwave using short bursts. Let it cool slightly before moving on.
Step 2: Whisk the Eggs and Sugar
In a separate bowl, whisk together the eggs and sugar until well combined. This step helps incorporate air and gives the brownies that classic crackly top.
Step 3: Add Flavor
Mix in the vanilla extract, lemon zest, and lemon juice. This adds layers of fresh flavor before you add the dry ingredients.
Step 4: Combine Everything
Pour the cooled white chocolate mixture into the egg mixture and whisk until smooth. Add in the flour and salt, mixing gently until just combined.
Step 5: Bake
Spread the batter into a parchment-lined baking dish and smooth the top. Bake until the edges are set and the center is just slightly underdone—this is what gives them that fudgy finish.
Step 6: Cool and Glaze
Let the brownies cool completely in the pan. Meanwhile, whisk together the icing ingredients. Spread the glaze over the cooled brownies and let it set before slicing.
Tips for Perfect Lemon Brownies
- Don’t overbake! These bars continue to firm up as they cool, so it’s okay if the center is a little soft when they come out.
- Use a microplane for fine, aromatic lemon zest without bitterness.
- Line your pan with parchment for easy removal and cleaner slices.
- Use good-quality white chocolate—chips or bars both work, but avoid candy melts or imitation products.
- Chill the bars before cutting if you want ultra-clean squares.
Storage Instructions
Store lemon brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If chilled, let them sit at room temperature for 15–20 minutes before serving for best texture.
You can also freeze them! Cut into bars, wrap individually in plastic, and store in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours.
Enjoy!
These lemon brownies are the kind of dessert that disappears quickly. With their gooey centers, bright flavor, and sweet-tart icing, they’re impossible to resist. They’re also incredibly simple to make, but look elegant and taste like something straight from a bakery. Whether you serve them for a party or sneak one as a late-night treat, you’ll be coming back for more.
Fudgy White Chocolate Lemon Brownies with Zesty Lemon Icing
Ingredients
Lemon Brownies:
- 6 oz white chocolate chopped
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ tsp salt
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Zesty Lemon Icing:
- 1 cup powdered sugar
- 2 –3 tbsp lemon juice
- 1 tsp lemon zest optional
- 1 –2 tsp milk or cream as needed
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Melt the white chocolate and butter together until smooth. Let cool slightly.
- In a bowl, whisk together sugar and eggs. Stir in vanilla, lemon zest, and lemon juice.
- Add the white chocolate mixture and whisk until smooth.
- Stir in flour and salt until just combined.
- Spread batter into the prepared pan. Bake for 22–26 minutes or until edges are set and center is just barely soft.
- Cool completely.
- Whisk icing ingredients together. Spread over cooled brownies and let set before slicing.
Notes
- Don’t overbake for that perfect fudgy texture.
- Glaze can be thickened with more sugar or thinned with milk to your liking.
- Bars cut cleanest when chilled.