In this post, we’ll show you how to make the best Lemon Brownies on the block. Similar to our vintage Peanut Butter Brownies, these brownies are cake-like, delicious, and will knock your socks off!! Made with pantry staples, fresh lemon, and vanilla morsels, these are a must-bake!
These Lemon Brownies are a perfect brownie recipe for the warmer months. The addition of freshly squeezed lemon juice and zest really add a vibrant zing to this recipe. I love how well the white chocolate morsels complement the fresh lemon taste and chewy texture.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Butter – This recipe requires unsalted butter that has been melted and cooled. Microwave a cold stick of butter for 15-20 seconds covered to achieve this almost fully melted texture. Allow butter to cool for 5 minutes.
- Sugar – This recipe uses two kinds of sugar which help to achieve the perfect chewy and sweet texture. Light brown sugar and granulated sugar are needed.
- Lemon Juice – You will need both the zest from a fresh lemon and some of the juice. Nothing tastes better than fresh lemon juice + zest in baked goods.
- Eggs – Farm fresh, large eggs work best, but storebought will do too if you do not have chickens.
- Extract – I used a combination of vanilla and lemon extract 50/50 to add an extra flavor depth to these brownies.
- Flour – All-purpose flour is the base of this recipe. I have not tested other blends at this time.
- Baking powder – This important ingredient helps your brownies to rise.
- Salt – This ingredient is one that will enhance the flavor of the lemon. A little goes a long way to work its magic.
- White Chocolate Morsels – These add a delightful flavor and texture to these brownies that your family will appreciate.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Baking Pan – These can be made in a 8 x 8 pan, or 9 x 9 baking dish.
- Parchment Paper – I love to line my brownies with this. It makes cutting them and removing them from the pan a breeze.
- Knife – To cut the brownies.
- Stand or Hand Mixer – To mix the batter to perfection.
- Mixing bowl – To combine the dry ingredients.
- Whisk – To combine the dry ingredients.
- Lemon zester & juicer – To extract all the precious juice & zest. You will only need some juice for this recipe.
- Rubber Spatula – To scrape down inside the stand mixing bowl.
- Oven – Adjust oven rack to the center position for baking.
Preheat your oven to 350 Degrees. F. Line a 9 x 9 pan with parchment paper and set aside.
In a stand mixer with the paddle attachment (or mixing bowl with a wooden spoon), add both sugars and butter to the mixer bowl, and cream. Add in the extracts, eggs, lemon juice, and zest and combine until fluffy.
In a bowl, whisk dry ingredients. Slowly add the dry ingredients into the stand mixer at low speed. Combine until flour streaks are gone. Turn off the mixer, and scrape down the sides of the bowl, and fold in half of the white chocolate chips. Add batter to the parchment-lined pan. Sprinkle remaining chocolate morsels on top.
Bake brownies for 20-25 minutes. The brownies will have a golden brown coloring, and feel firm to the touch. A toothpick inserted into the center of the brownies should come out free of batter.
Allow brownies to cool for 30 minutes before removing the parchment paper from the pan. Be sure to slice it with a plastic knife.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Lemon Brownies come out perfectly.
I love that this recipe is versatile enough to be baked in an 8 x 8, or 9 x 9, pan. You can use metal or glass although I prefer baking in glass for a golden browned bottom. Metal pans tend to really brown the crust quicker. Parchment paper helps to keep the pan clean, and the brownies are a lot easier to remove and cut once mostly cooled (about 30 minutes).
Once the brownies are cooled for at least 30 minutes, you can safely remove them from your pan. Use two hands to grasp the excess parchment paper to lift the brownies out of the pan. I love using plastic takeaway knives to cut my brownies because they cut them with ease and the batter doesn’t stick. If you do not have a takeaway knife, use a slightly wet chef’s knife and clean it in between cuts to keep the brownies neat.
If you want to store your Lemon Brownies, just follow these easy steps.
These lemon brownies are so good that it might be hard to come by any leftovers! If you do happen to have some store them cooled, in an airtight container for up to 5 days for best taste.
These brownies freeze very well. Be sure to package in an airtight container and freeze for up to 30 days. Thaw and reheat in the microwave to warm.
Follow the recipe below to make Lemon Blondie Brownies! This recipe makes 12 SERVINGS, but you can adjust the recipe card for other serving sizes.
More Lemon Recipes to Bake up
If you love these Lemon Brownies, chances are you’ll also enjoy baking these lemon desserts too!
- Iced Lemon Pound Cake
- Raspberry Lemon Napoleons
- Lemon Cake Mix Cookies
- Lemon Chiffon Cake
- Lemon Blueberry Pound Cake Bundt
Chewy Delicious Lemon Brownies
- 8 x 8 or 8 x 9 baking pan
- parchment paper
- Measuring cups & spoons
- Stand Mixer with paddle attachment (can also use a large mixing bowl & wooden spoon)
- Mixing bowl
- Rubber Spatula
- Plastic knife
- ½ cup unsalted butter (one stick of butter), melted
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh lemon zest
- 2 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate morsels
- Preheat your oven to 350°F. Line a 9 x 9 pan with parchment paper and set aside.
- In a stand mixer, with the paddle attachment (or large mixing bowl with wooden spoon), add both sugars and butter to the mixer bowl, and cream. Add in the extracts, eggs, lemon juice, and zest and combine until fluffy.
- In a bowl, whisk dry ingredients. Slowly add the dry ingredients into the stand mixer at low speed. Combine until flour streaks are gone. Turn off the mixer, and scrape down the sides of the bowl, and fold in half of the white chocolate chips. Add batter to the parchment-lined pan. Sprinkle remaing chocolate morsels on top.
- Bake brownies for 20-25 minutes. The brownies will have a golden brown coloring, and feel firm to the touch. A toothpick inserted into the center of the brownies should come out free of batter.
- Allow brownies to cool for 30 minutes before removing the parchment paper from the pan. Be sure to slice it with a plastic knife.
Dana Loan says
How much flour are you supposed to use?
Hello, Sorry that didn’t carry over! It is 1 1/2 cups of all-purpose flour. Thank you for stopping by!