Lemon Brownies

Stack of three lemon brownies with lemon glaze

Lemon Brownies - AKA Lemon Blondies

Lemon brownies are insanely delicious fudgy lemon bars with a sweet lemon glaze. They're sometimes called lemonies or lemon blondies - but either way they mean delicious.

Course Dessert

Cuisine American

Keyword Lemon Blondies, Lemon Brownies

Prep Time 25

Cook Time 25

Cooling 3

Total Time 50

Servings squares

Calories 339kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

½ cup unsalted butter (112 grams)
3 oz white chocolate (85 grams)
¾ cup granulated sugar (150 grams)
2 large eggs room temperature
2 tbsp lemon zest
3 tbsp lemon juice (45 ml) freshly squeezed
1 ¼ cup all purpose flour (156 grams)
¼ teaspoon salt

Lemon Glaze

1-2 tbsp fresh lemon juice (15-30 ml)
1 ½ - 2 ½ cups powdered sugar (165-275 grams)

Instructions

Lemon Brownies

Preheat the oven to 325F degrees. Line an 8x8 inch pan with parchment paper or aluminium foil, leaving an overhang around the edges. Alternatively, lightly grease the pan.
Chop the chocolate very finely and place in a heatproof bowl along with the butter. Microwave for 45-second intervals on medium power (not high power, which is often standard). Remove from the microwave between each interval and stir. Repeat the process until smooth.
Whisk the sugar, eggs, vanilla, lemon zest and lemon juice into the butter and chocolate mixture until no lumps remain.
Whisk in the flour and salt. Be sure to stop mixing as soon as everything is combined.
Pour the batter into the prepared pan and smooth the top.
Bake in the middle of the preheated oven for 22-25 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
Cool the bars in the pan.

Lemon Glaze

Whisk together 1 tablespoon lemon juice and 1 cup powdered sugar.
Continue to whisk in a little more powdered sugar at a time until the glaze is opaque but still thin enough to drizzle.
Drizzle the glaze over the cooled lemon brownies and spread into a smooth layer. Before adding the glaze, I lift the bars out of the pan using the overhang of the parchment paper and place on a cutting board.

Notes

Lemons: You will need 2-3 lemons for this recipe, for making both the lemon brownies and the glaze.
Storage: Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 6 days.
Nutrition: Details provided are an estimate only and based on 1 brownie with glaze, assuming that pan is sliced into 9 uniform brownies.

Nutrition