Lemon Brownies

Lemon brownie topped with a light cream cheese frosting.

These Summery lemon brownies are made with lemon-infused sugar, melted white chocolate chips, and fresh lemon juice, then topped with a simple, tangy cream cheese frosting that's brightened with even more lemon zest and juice.

Course Dessert

Cuisine American

Keyword lemon brownies

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 456kcal

Author Julia

Ingredients

Lemon Brownies

¾ cup butter
1 ½ cups sugar
3 tablespoons lemon zest
½ tablespoon vanilla extract
3 large eggs
1 cup white chocolate chips
3 tablespoons lemon juice
2 ¼ cups all-purpose flour
¼ teaspoon salt

Topping

4 ounces cream cheese
1 cup powdered sugar
1-3 tablespoons lemon juice
1 tablespoon lemon zest

US Customary - Metric

Instructions

Preheat the oven to 350 F. Line a 9x9” pan with parchment paper.
In a large bowl, cream the butter with a hand mixer.
In a medium bowl add sugar and lemon zest and whisk together to coat the sugar with the lemon. Add to the large bowl with the butter. Cream everything together. Add the vanilla extract and the eggs, one at a time until mixed in before adding the next.
In a microwave safe bowl add white chocolate chips and melt slowly in the microwave, start with 20 seconds and continue heating in 10 second increments just until the chocolate melts (do not overheat).
Add melted white chocolate to the butter mixture and blend in. Add lemon juice and mix everything together.
Add salt to the flour, whisk in and add flour to the wet mixture and mix until just incorporated.
Pour batter into the baking pan and spread out evenly. Bake for 35-38 minutes or until a toothpick in the center comes out clean. Begin checking at about 25 minutes and if the top is getting too brown cover it with a sheet of tinfoil to finish baking. Remove and allow to cool.
While brownies are cooling, make the topping. In a small bowl add cream cheese and mix with a hand mixer to soften. Add powdered sugar, lemon juice and zest and mix together until smooth.
When brownies are completely cool, spread the topping over them. Chill in the refrigerator for at least 30 minutes.

Notes

You will need these supplies: a 9x9-inch baking pan, measuring cups and spoons, mixing bowl, hand mixer and stirring spoon.
Get organized: Gather your ingredients at once and prepare equipment ahead of time.
Room temperature ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before baking for the best texture and smooth batter.
Lemony Sugar: Whisk or press the lemon zest into the sugar to allow the lemon oils to release and flavor the sugar.
Easy lift and clean cuts: Use enough parchment paper to allow it to fold over the edge of the pan so you can lift the brownies easily out of the pan. To make clean cuts, let the brownies cool fully and refrigerate for about 30 minutes before slicing. Use a warm sharp knife to cut your brownies. Clean off the knife with each cut.
Cool before topping: Allow the brownies to cool completely before adding the topping/glaze to prevent it from melting or sliding off.
Alternative to cream cheese topping: You can leave out the cream cheese, just make a glaze for the top or nothing at all. If you prefer a thicker glaze, reduce the amount of lemon juice slightly or add powdered sugar until you reach your desired consistency. If you like a more intense lemon flavor, add a little more zest to the glaze/topping.
What baking pan to use: I used 9x9-inch pan. You can bake brownies in a 9x13” pan for a more traditional size brownie. Reduce bake time to 25-30 minutes.
Refrigerate: Store your brownies in an airtight container in the refrigerator.
Freeze lemon brownies in an airtight container for about 2 months.
Make them gluten-free with either gluten free baking flour or almond flour. Just be sure to check the consistency and adjust the baking time slightly.
How do I know my brownies are done? To check for doneness, insert a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), they’re done!

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