Lemon Brownies – Lemonies

Why You’ll Love Lemon Brownies – Lemonies Recipe

These lemon brownies are moist, dense, and refreshing. They are easy to make, perfect for spring or summer, and a great option when you want something different from classic chocolate brownies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lemon brownies:

• 3 eggs, room temperature
• 140 g sugar
• Zest from 2–3 lemons
• 130 g unsalted butter
• 60 g white chocolate, chopped
• 130 g all-purpose flour
• 40 ml fresh lemon juice

For the lemon glaze:

• 125 g powdered sugar
• 2–3 tablespoons fresh lemon juice

Directions

Melt the butter and white chocolate together using a double boiler or microwave, then set aside to cool slightly.

In a large bowl, whisk the eggs, sugar, and lemon zest until combined and lightly foamy.

Add the melted butter and white chocolate mixture, then whisk until smooth.

Sift in the flour, add the lemon juice, and mix just until combined. Do not overmix.

Pour the batter into a lined and greased 8×8-inch pan.

Bake at 350°F for about 17 minutes, or until the center is set and a toothpick comes out with moist crumbs.

Let the brownies cool completely.

For the glaze, mix powdered sugar with lemon juice a little at a time until thick and smooth.

Spread the glaze over the cooled brownies and let it set for about 30 minutes before slicing.

Servings and timing

Servings: 9 squares
Prep time: 20 minutes
Cook time: 17 minutes
Chilling/set time: 1 hour
Total time: 1 hour 37 minutes

Variations

For a stronger lemon flavor, add extra lemon zest to the batter.

For a softer glaze, use slightly more lemon juice.

For a sweeter version, reduce the lemon juice in the glaze and add a splash of water instead.

For smaller portions, cut the brownies into 16 bite-sized squares.

Storage/Reheating

Store lemon brownies in an airtight container at room temperature for up to 3 days.

They can also be stored in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best texture.

Reheating is not necessary, but you can let chilled brownies sit out for 15–20 minutes before eating.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best because it gives a brighter, cleaner flavor.

Can I make these without white chocolate?

White chocolate helps create the fudgy texture, so removing it may change the result.

Why are they called lemonies?

They are called lemonies because they have a brownie-like texture but a lemon flavor instead of chocolate.

Can I make them more cakey?

Yes, whisk the eggs and sugar with a hand mixer to add more air to the batter.

Can I make them fudgier?

Yes, mix by hand with a whisk and avoid adding too much air.

How do I know when they are done?

A toothpick should come out clean or with moist crumbs, not wet batter.

Can I double the recipe?

Yes, double the ingredients and use a larger pan. Baking time may need adjustment.

Why is my glaze too runny?

Too much lemon juice was added. Mix in more powdered sugar until thick.

Can I freeze lemon brownies?

Yes, freeze them without glaze for best results, then thaw and glaze before serving.

Should I chill them before slicing?

Yes, letting the glaze set helps create cleaner slices.

Conclusion

Lemon brownies are a bright, fudgy, and refreshing dessert with the perfect balance of sweet white chocolate and tangy lemon. They are simple to prepare, easy to slice, and perfect for anyone who loves lemon desserts.