This post may contains affiliate links. We may earn a commission, at no additional cost to you, if you make a purchase via our links. See our disclosure for more information.
Lemon brownies are golden brown, perfectly chewy with a fudgy texture, and loaded with lots of fresh lemon flavor. The brownies are delicious on their own, but it’s the sweet glaze that takes them over the top. They’re like a cross between fudgy, chewy brownies and sweet-tart lemon bars, basically a lemon lovers’ dream!
My husband always laughs at how much lemon I add to everything. It’s always to the point where it crosses the line between just right and too tart, but that’s where I like it.
I wanted to make sure that if you tried these lemon blondies, there was no doubt that they were lemon brownies.
To achieve this, it’s all about layering in lemon flavor. First, it helps to have lemon extract on hand, but you can also make it work with plenty of fresh lemon zest.
The crown jewel of it all? The super simple lemon glaze made with powdered sugar, lemon juice, and extra lemon zest. It tastes like the most concentrated lemonade ever, and is such a treat on top of each of these blondies!
Can’t get enough lemon desserts? Try these Lemon White Chocolate Scones – they’re so flaky and delicious with a cup of tea or coffee. My Lemon Lavender Muffins are so moist and are always a huge hit at parties!
Why you’ll love this Lemon Brownie Recipe
Making these easy lemon brownies is like making chocolate brownies, but without the cocoa powder of a regular brownie. They are soft and chewy with that brownie-like texture you know and love, but with the loveliest pop of lemony flavor. They’re the perfect balance of tart and sweet!
- No fancy tech required – just two bowls, a whisk, and a baking pan
- Uses just simple ingredients including mostly pantry staples
- The combo of white chocolate and fresh lemons is out-of-control delicious
- Sunny, cheerful flavor that works any time of year from the dead of winter to the height of summer
- Easy-to-serve handheld dessert bars for a special occasion, like a brunch, shower, Mother’s Day, Easter, and more
- Deliciously chewy texture and bright lemon flavor
Ingredients
For the lemon brownies
- Unsalted butter – Melted butter makes the chewiest blondies.
- White sugar – To help the lemon flavor stand out the most, I use only regular granulated sugar. Although I often use a mix of white and brown sugar, I like the extra chewiness you get with just white.
- Lemon extract – I always use my homemade lemon extract, but if you don’t have any, you can use vanilla extract instead.
- Fresh lemon zest – This is key for a bold, fresh lemon flavor
- Egg
- Salt
- Baking powder – Like making regular brownies, you only need a little bit of baking powder. It helps keep the blondies from being too dense while still adding a subtle rise.
- All purpose flour
- White chocolate chips (optional) – You don’t have to add these, but I love the subtle bite and extra sweetness you get with white chocolate chips. You can also chop up a white chocolate bar for craggy chunks in every bite.
For extra lemon flavor, top these blondies with a generous serving of homemade lemon glaze. So good!
How to Make the Best Lemon Brownies
Make the Brownies
- Preheat the oven to 350F. Line a 9×9 inch square pan with parchment paper or butter it for easy serving.
- Melt the butter in a small microwave-safe bowl or pan.
- Pour the melted butter into a medium bowl. Add the sugar and whisk thoroughly to combine.
- Add the extract, lemon zest, salt, and egg and whisk again.
- Whisk in the flour and baking powder.
- Fold the white chocolate chips into the batter with a spatula, being careful not to overmix.
- Transfer the brownie batter from the bowl to the prepared pan. Spread evenly with an offset spatula.
- Bake for 35-45 minutes or until done in the center. Remove from the oven and allow the blondies to cool for 5-10 minutes before transferring them to a wire rack to cool completely. For softer, fudgier bars, aim for 35 minutes. For really firm, chewy bars, go all the way to 45 minutes. Let the brownies cool for at least 20-25 minutes before glazing.
Glaze and Serve
- After baking, whisk together the fresh lemon juice and powdered sugar to create a glaze. I recommend starting with half of the sugar, whisking it in, then adding the rest. Drizzle it over the top of the cooled brownies once they reach room temperature and allow it to set until firm.
- Slice and serve!
Pro Tip: After making many blondies and brownies, I find that it’s easiest to use a dough whisk. The holes are large enough that you can mix everything, including the white chocolate chips, without them getting stuck in a whisk. If you don’t have one, I recommend using a whisk for the first few steps, then switch to a rubber spatula when you add the chips.
Storing Suggestions
Let the white chocolate lemon brownies cool to room temperature, then store the leftovers in an airtight container for 3-4 days. They don’t typically last that long, though!
Tips & Variations
- Fold in fresh berries. Add in seasonal berries like raspberries, strawberries, or blackberries for a pop of extra flavor.
- Change the glaze. Omit the white chocolate chips in the batter and make a white chocolate glaze to drizzle on top of the blondies.
- Try Meyer lemons. For a lighter lemon bar, try sweet, mild Meyer lemon zest and Meyer lemon juice in the glaze.
- Omit the glaze. Try a dusting of confectioners’ sugar instead.
- Make enough for a crowd. You can easily double this recipe and bake it in a 9×13 pan for a whole tray of treats!
- Make ’em softer. For a softer, more cake-like texture, use 2 eggs instead of 1 and add 2 tbsp of cornstarch.
FAQs
Technically, the difference is the lack of chocolate or cocoa powder. Most brownies are made with cocoa powder and/or melted chocolate chips. Blondies have that same crackly top and chewy, fudgy texture, but without requiring chocolate.
More Brownie & Blondie Recipes
- Raspberry White Chocolate Blondies
- Lemon Strawberry Blondies
- Apple Cinnamon Blondies
- Cardamom Blondies
- Maple Pecan Blondies
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
Get my FREE Homestead Kitchen Supply List to make it easier than ever to cook and bake from scratch.
Want more seasonal recipes? Subscribe for email updates or follow Milk Glass Home & Kitchen on social media. Join my Facebook Group Seasonal Slow Living to become part of the community!
Chewy Lemon Brownies with a Sweet Lemon Glaze
Ingredients
For the Lemon Blondies
- 4 oz unsalted butter, melted; one stick
- 1 cup white sugar
- lemon zest, from 1 lemon
- 1 egg
- 1 cup flour
- 1/2 tsp baking powder
- 1 tsp kosher salt; use less if using fine or table salt
- 1 tsp lemon extract, or vanilla extract
- 1/2 cup white chocolate chips
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- zest of one lemon, optional
Instructions
Make the Blondies
- Preheat the oven to 350F. Line a 9×9 inch square pan with parchment paper or butter it for easy serving.
- Melt the butter in a small microwave-safe bowl or pan.4 oz unsalted butter
- Pour the melted butter into a medium bowl. Add the sugar and whisk thoroughly to combine.1 cup white sugar
- Add the extract, lemon zest, salt, and egg and whisk again.lemon zest, 1 egg, 1 tsp lemon extract, 1 tsp kosher salt; use less if using fine or table salt
- Whisk in the flour and baking powder.1 cup flour, 1/2 tsp baking powder
- Fold the white chocolate chips into the batter with a spatula, being careful not to overmix.1/2 cup white chocolate chips
- Transfer the brownie batter from the bowl to the prepared pan. Spread evenly with an offset spatula.
- Bake for 35-45 minutes or until done in the center. Remove from the oven and allow the blondies to cool for 5-10 minutes before transferring them to a wire rack to cool completely. For softer, fudgier bars, aim for 35 minutes. For really firm, chewy bars, go all the way to 45 minutes. Let the brownies cool for at least 20-25 minutes before glazing.
Glaze and Serve
- After baking, whisk together the fresh lemon juice and powdered sugar to create a glaze. I recommend starting with half of the sugar, whisking it in, then adding the rest. Drizzle it over the top of the cooled brownies once they reach room temperature and allow it to set until firm.1 cup powdered sugar, 2 tbsp lemon juice, zest of one lemon
- Slice and serve!
Notes
Nutrition
Did you try this recipe?
Post a photo and tag @milkglasshome!Pin this recipe for later!
