Lemon Brownies
These rich, chewy lemon brownies mix up in one bowl with fresh citrus zest and juice, then finish with a glossy white chocolate lemon glaze for a bright, dense dessert bar.
Equipment
- 8×8-inch Baking Dish
- Electric hand mixer
Ingredients
- 1 ¼ ((272g) cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- ¾ (170g) cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons lemon juice
- 2 large eggs
- 1 ¼ (162.5) cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
White Chocolate Lemon Glaze
- ¾ (113g) cup white chocolate roughly chopped
- 2 tablespoons lemon juice
- ¼ teaspoon lemon extract
- Pinch kosher salt
- 1 tablespoon lemon zest for garnish
Instructions
To Make the Brownies
- Heat the oven to 350°F, grease an 8x8-inch pan, and press a strip of parchment across the bottom and up two opposite sides, leaving overhang. The paper should sit flat against the greased pan, with exposed ends that will help lift out the baked bars.
- Work the lemon zest into the granulated sugar with your fingertips in a large mixing bowl. Stop when the sugar feels damp and sandy, takes on a pale yellow color, and gives off a strong citrus fragrance.
- Beat the softened butter, vanilla extract, and lemon extract into the lemon sugar with a hand mixer on medium speed for about 1 minute. The mixture should become lighter and fluffy, with no large pieces of butter remaining.
- Mix in the lemon juice and eggs briefly at medium speed until incorporated. A slightly grainy or curdled appearance can occur at this stage and should become more uniform when the flour joins the mixture.
- Mix in the flour, baking powder, and salt on low just until combined, transfer the batter to the prepared pan, bake for 25 minutes, and let it cool for about 15 minutes. Look for lightly golden edges and a clean toothpick from the center, rather than waiting for deep browning that can dry out the crumb.
To Make the White Chocolate Lemon Glaze
- Meanwhile, heat the chopped white chocolate with the lemon juice in a small microwave-safe bowl in 20-second intervals until melted, stir together, then incorporate the lemon extract and salt. The mixture should look smooth and glossy; a double boiler provides an alternative if you don’t have a microwave.
- Cover the cooled bars with the glaze, gently tilt the pan to distribute it, scatter the garnish zest over the surface, and leave the topping to set for at least 20 minutes before cutting. A settled glaze should form a distinct layer over the bars rather than disappearing into a hot crumb.
Notes
Ingredient tip: Rubbing fresh lemon zest into the sugar with your fingers releases essential peel oils and builds strong citrus aroma without adding extra liquid.
Texture tip: Fluff and spoon flour into your measuring cup before leveling, and mix on low speed only until no dry streaks remain to keep the crumb tender and fudgy.
Glaze tip: Make sure the baked bars have cooled before pouring the glaze so it sets into a distinct layer instead of soaking into a hot surface.
Storage: Once completely cooled and set, store leftovers covered in the refrigerator in a single layer, or separate stacked layers with parchment paper.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.