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Lemon White Chocolate Brownies Recipe

Avatar photoByLisa
Jump to Recipe· 4.4 from 149 reviews

If you’re a fan of tangy meets sweet, and you love a good treat that feels both indulgent and fresh, you’re going to flip for this Lemon White Chocolate Brownies Recipe. I absolutely love how these brownies balance the bright, zesty lemon flavor with the creamy sweetness of white chocolate, creating something kind of magical in the kitchen. When I first tried making these, I was hooked instantly — the texture is perfectly fudgy and soft, but with a little zing that you just don’t get from traditional brownies. Stick with me here, because this recipe is fan-freaking-tastic and I’m sharing all my tips to help you nail it on the first go.

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Why You’ll Love This Recipe

  • Perfect balance of flavors: The tartness of lemon brightens up the sweet creaminess of white chocolate like nothing else.
  • Fudgy yet soft texture: These brownies hit that delightful spot between chewy and melt-in-your-mouth.
  • Easy to make: No complicated steps or fancy tools — just some simple mixing and baking goodness.
  • Versatile for occasions: Great for summer parties, afternoon tea, or just a sweet pick-me-up anytime.
A set of fifteen square lemon bars arranged on brown paper over a white marbled surface, each bar showing two layers: a golden yellow soft base and a smooth white icing top sprinkled with small yellow lemon zest pieces, placed in the center. Around the bars are several lemon halves and whole lemons floating on the surface, adding bright yellow pops of color. To the left of the lemon bars sits a small white scalloped bowl filled with small white chocolate chunks. The entire scene has a fresh, bright look with natural light highlighting the texture of the lemon bars and the glossy icing photo taken with an iphone --ar 2:3 --v 7 - Lemon White Chocolate Brownies, lemon white chocolate dessert, tangy white chocolate brownies, lemon infused baked goods, easy lemon brownie recipe this …

Ingredients You’ll Need

These ingredients work together beautifully — the quality of your white chocolate and the freshness of lemon zest really make all the difference here. I always use lemons that are at room temperature because they release more juice and zest more easily, resulting in a brighter flavor you’ll love.

Flat lay of a broken white chocolate bar with large pieces, a pile of small unsalted butter cubes, two whole brown eggs with clean shells, two loose egg yolks in a small white ceramic bowl, a mound of granulated white sugar on a white plate, a small white bowl filled with finely grated bright yellow lemon zest, a small white bowl containing clear vanilla extract, a neat heap of all-purpose flour on a white plate, a small white bowl with fine sea salt, a small white bowl holding powdered white sugar, another small white bowl with fresh lemon juice, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon White Chocolate Brownies, lemon white chocolate dessert, tangy white chocolate brownies, lemon infused baked goods, easy lemon brownie recipe
  • White chocolate bars: Using high-quality options like Lindt or Ghirardelli guarantees creamy, rich flavor without grit.
  • Unsalted butter: Cubing it helps it melt evenly with the chocolate without burning.
  • Eggs and egg yolks: These add moisture and richness, creating that fudgy texture you’ll adore.
  • Granulated white sugar: Sweetens while helping structure the brownies nicely.
  • Lemon zest: Freshly grated zest is key — it packs more aroma and flavor than bottled lemon extract.
  • Vanilla extract: Just a touch deepens the overall flavor, making the lemon and white chocolate sing.
  • All-purpose flour: Spoon and level for accuracy to avoid dense, heavy brownies.
  • Salt: Balances the sweetness and enhances all the flavors.
  • Powdered sugar: For a smooth, sweet glaze to top the brownies.
  • Fresh lemon juice: Gives brightness and acidity to the glaze that’s irresistible.
  • Extra lemon zest: A finishing flourish that looks beautiful and boosts flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Lemon White Chocolate Brownies Recipe in small ways depending on the season or what I have on hand. Feel free to personalize it — you might find some new favorites!

  • Berry Twist: Adding fresh raspberries or blueberries in the batter makes for a tart, juicy surprise — my family goes crazy for this combo during summer.
  • Gluten-Free: Swap in a 1:1 gluten-free flour blend and you still get that tender fudgy bite without anyone guessing it’s gluten-free.
  • Dairy-Free: Use coconut oil in place of butter and look for dairy-free white chocolate chips to keep it creamy but suitable for dietary needs.
  • Extra Lemon Punch: Want to amplify the lemon zing? Add a teaspoon of lemon extract to the batter, but be careful not to overpower the white chocolate.

How to Make Lemon White Chocolate Brownies Recipe

Step 1: Prep Your Pan and Melt Your Mix

Preheat your oven to 325°F (165°C), then lightly grease a 9×9-inch metal baking pan and line it with parchment paper. This way, your brownies will lift out easily when they’re done — trust me, it’s a game-changer for clean cuts. Next, melt your butter and white chocolate together in a double boiler over medium-low heat, stirring constantly. This keeps the chocolate smooth and prevents scorching — I discovered this trick after ruining a batch with direct heat once, and it skipped my stress levels big time!

Step 2: Whisk Eggs, Sugar, Lemon, and Vanilla

In a large bowl, whisk the eggs, egg yolks, sugar, lemon zest, and vanilla extract together until pale and smooth. Using an electric hand mixer here can save you some arm work and ensure everything is nicely combined. This step helps create a fluffy batter that bakes into those fudgy yet tender brownies you’ll love.

Step 3: Combine and Fold in Dry Ingredients

Pour the melted white chocolate and butter mixture into the egg mixture and whisk until silky smooth. Then, using a rubber spatula, gently fold in the flour and salt until just combined. Be careful not to overmix here — you want to maintain that fudgy texture, so stop folding as soon as you see no dry spots of flour.

Step 4: Bake and Cool

Spread the batter evenly into your prepared pan — I like using a mini offset spatula for this because it helps smooth the surface perfectly. Bake for 32 to 36 minutes. Keep an eye on the edges and if they start to brown too much near the end, tent the pan loosely with parchment paper to prevent overbaking. Once out of the oven, let the brownies cool completely in the pan on a wire rack before moving on.

Step 5: Make and Pour the Lemon Glaze

Whisk together powdered sugar, fresh lemon juice, a pinch of salt, and lemon zest until smooth to make the glaze. Pour it evenly over the cooled brownies and gently spread with your mini offset spatula. Let the glaze set fully, then sprinkle with a little extra lemon zest for that beautiful finish. Slice into 16 squares and get ready for compliments!

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Pro Tips for Making Lemon White Chocolate Brownies Recipe

  • Use fresh lemons: I learned the hard way that bottled lemon zest just doesn’t cut it; fresh zest packs vibrant oils and flavor you can smell as you bake.
  • Mind your melting technique: Melting white chocolate and butter slowly over a double boiler prevents clumping and keeps the texture silky smooth.
  • Don’t overmix the flour: Folding gently keeps your brownies fudgy—not cakey—giving that perfect melt-in-your-mouth bite.
  • Use parchment for easy release: Lifting brownies out by the edges of parchment paper saves you from breaking your beautiful lemony treats.

How to Serve Lemon White Chocolate Brownies Recipe

The image shows several square lemon bars arranged on brown parchment paper over a white marbled surface. Each lemon bar has two layers: the bottom is a thick, dense, yellow lemon cake layer with a crumbly texture, and the top is a smooth, white frosting layer sprinkled with small orange-yellow lemon zest bits. One lemon bar is placed on top of the others, showing its thick yellow bottom and white frosting on top. Around the bars are whole and sliced lemons, adding a fresh, bright yellow contrast to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Lemon White Chocolate Brownies, lemon white chocolate dessert, tangy white chocolate brownies, lemon infused baked goods, easy lemon brownie recipe

Garnishes

My favorite garnish is a dusting of extra lemon zest right after the glaze sets — it adds a pop of color and a burst of fresh aroma when you take that first bite. Sometimes I also sprinkle tiny white chocolate curls on top for a little extra elegance when guests come over.

Side Dishes

These brownies pair beautifully with a light cup of green or jasmine tea, which complements their citrus notes. If you want something richer, a scoop of vanilla bean ice cream on the side melts into the brownie, making it an incredible dessert experience.

Creative Ways to Present

For a special brunch or shower, I’ve arranged these brownies on a tiered dessert stand alongside fresh berries and edible flowers — it instantly elevates the table and impresses guests. You can also cut them into mini squares and serve on decorative parchment paper for easy grab-and-go snacking at parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover Lemon White Chocolate Brownies in an airtight container at room temperature for up to 3 days. This keeps the texture just right — not dry or hard. If your kitchen is warm, I move them to the fridge but bring them to room temp before serving so the flavor really shines.

Freezing

If you want to save brownies for later, wrap individual squares tightly in plastic wrap and store them in a freezer-safe container. I’ve frozen them for up to 2 months and found that thawing overnight in the fridge keeps them moist and delicious.

Reheating

To enjoy leftovers warm, I pop a brownie square in the microwave for about 12-15 seconds — just enough to soften but not melt the glaze. You’ll get that fresh-from-the-oven sensation all over again, perfect for cozy afternoons.

FAQs

  1. Can I use white chocolate chips instead of bars for this Lemon White Chocolate Brownies Recipe?

    Absolutely! White chocolate chips can be used, but I recommend using good-quality ones without fillers that affect melting. Since chips often have stabilizers, melting them gently over a double boiler and stirring carefully will help achieve that smooth texture just like bars.

  2. How do I prevent the lemon glaze from being too runny or too thick?

    The key is to add lemon juice gradually to the powdered sugar, whisking as you go, until you reach a spreadable but not runny consistency. If it’s too thick, a few drops of juice thin it out; too thin, add a little more powdered sugar. The pinch of salt also helps balance the sweetness and consistency.

  3. Can I make this Lemon White Chocolate Brownies Recipe dairy-free?

    Yes! Substitute the butter with coconut oil and choose dairy-free white chocolate (made with cocoa butter but no milk solids). The texture and flavor will be slightly different but still delicious and lemony with that lovely creamy bite.

  4. What’s the best way to get clean, even cuts for these brownies?

    Use a sharp knife warmed in hot water and wiped dry before slicing to cut through the glaze smoothly. Make sure the brownies are completely cool and the glaze is set to avoid smudging. Wiping the knife clean between cuts helps keep those squares looking neat and tidy.

Final Thoughts

This Lemon White Chocolate Brownies Recipe has become one of my go-to desserts whenever I want something a little special but easy to make. It’s bright, comforting, and always gets fades-out-the-door fast whenever friends come over. I hope you enjoy baking it as much as I do — the blend of creamy white chocolate and lively lemon zest is like sunshine in every bite. So go ahead, grab those lemons and white chocolate bars, and treat yourself to something truly scrumptious!

Print
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Lemon White Chocolate Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 149 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These tangy and sweet Lemon Brownies combine the rich creaminess of white chocolate with fresh lemon zest for a delightful citrus twist on classic brownies. Topped with a smooth lemon glaze, these moist and flavorful brownies are perfect for any occasion where you want a bright, refreshing dessert.

Ingredients

Scale

For the Lemon Brownies:

  • 8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or similar)
  • 3/4 cup (168 g) unsalted butter, chopped into small cubes
  • 2 eggs
  • 2 egg yolks
  • 1 1/4 cups (250 g) granulated white sugar
  • 3 tbsp (15 g) lemon zest (from 3–4 lemons)
  • 1/2 tbsp vanilla extract
  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 3/4 tsp salt

For the Lemon Glaze:

  • 1 1/2 cups (195 g) powdered sugar
  • 2–3 tbsp (30–45 ml) fresh lemon juice
  • Pinch of salt
  • 1 tsp lemon zest, plus more for topping

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (165°C). Lightly grease a 9×9 inch metal baking pan and line it with parchment paper; set aside.
  2. Melt chocolate and butter: In a double boiler over medium-low heat, melt the chopped white chocolate and butter together, stirring continuously until smooth and evenly heated. Remove from the heat.
  3. Mix wet ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, lemon zest, and vanilla extract until the mixture is pale and smooth. Using an electric hand mixer on high speed will make this easier.
  4. Combine chocolate mixture: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully combined and smooth.
  5. Fold in dry ingredients: Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula just until everything is combined—avoid overmixing.
  6. Pour batter into pan: Transfer the batter to the prepared baking pan and use a mini offset spatula to smooth out the surface evenly.
  7. Bake the brownies: Bake for 32-36 minutes, checking towards the end; if the brownies begin to brown too much, cover loosely with parchment paper. Remove from oven when a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool brownies: Let the brownies cool completely in the pan placed on a wire rack. Once cool, loosen the edges with a butter knife and gently lift the brownies using the parchment paper.
  9. Prepare lemon glaze: In a medium bowl, whisk together powdered sugar, fresh lemon juice, a pinch of salt, and 1 tsp lemon zest until smooth.
  10. Glaze and serve: Pour the lemon glaze evenly over the cooled brownies and smooth with a mini offset spatula. Allow the glaze to set, sprinkle extra lemon zest on top, then cut into 16 squares and serve.

Notes

  • Use high-quality white chocolate like Lindt or Ghirardelli for best flavor and texture.
  • Be careful not to overbake the brownies to keep them moist and fudgy.
  • Adjust lemon juice in the glaze to achieve your preferred balance of tartness and sweetness.
  • The zest from fresh lemons is essential for vibrant lemon flavor, so avoid dried zest.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated for a week.

Nutrition

  • Serving Size: 1 brownie (1/16th of recipe)
  • Calories: 280
  • Sugar: 28 g
  • Sodium: 120 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 85 mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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