Lemon White Chocolate Brownies combine the rich sweetness of white chocolate with a bright and zesty lemon flavor, creating a unique twist on traditional brownies. Soft, moist, and topped with a tangy lemon glaze, these brownies make a perfect dessert for spring or summer gatherings. Their delightful balance of flavors will have everyone reaching for seconds!

Why You’ll Love This Lemon White Chocolate Brownies

These Lemon White Chocolate Brownies are not just your average dessert; they are a delightful treat that stands out for many reasons. For starters, they offer a perfect blend of sweetness from the white chocolate and a refreshing zing from the lemon. Easy to make, they are a great option for those looking for a quick yet impressive dessert. Plus, these brownies are perfect for any occasion, whether it’s a summer picnic or a cozy winter evening. They can even be made gluten-free, making them accessible for various dietary preferences. If you’re wondering how to make lemon white chocolate brownies, this recipe simplifies the process, ensuring that even novice bakers can achieve delicious results!

Ingredients for Lemon White Chocolate Brownies

Gather these items:

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
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 the brownies

How to Make Lemon White Chocolate Brownies Step-by-Step

Step 1: Preheat the oven to 325°F (165°C). Lightly grease a 9×9 inch metal baking pan and line it with parchment paper, then set it aside.
Step 2: In a double boiler over medium-low heat, melt together the chopped white chocolate and cubed unsalted butter, stirring continuously to ensure even heating. Remove from heat once fully melted and smooth.
Step 3: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, lemon zest, and vanilla extract until pale and smooth. Using an electric mixer on high speed can make this easier.
Step 4: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until well combined and smooth.
Step 5: Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula just until combined, being careful not to overmix.
Step 6: Pour the batter into the prepared baking pan. Use a mini offset spatula to smooth the top evenly.
Step 7: Place the pan in the oven and bake for 32-36 minutes. If the brownies start to brown too much near the end, loosely cover the pan with parchment paper. Allow the brownies to cool completely in the pan on a wire rack.
Step 8: Once cooled, use a butter knife to loosen the edges of the brownies from the pan and gently lift them out using the parchment paper.
Step 9: In a medium bowl, whisk together the powdered sugar, fresh lemon juice, a pinch of salt, and lemon zest until smooth.
Step 10: Pour the lemon glaze evenly over the cooled brownies, smoothing with a mini offset spatula. Let the glaze set, then sprinkle with extra lemon zest. Cut into 16 squares and enjoy!

Pro Tips for the Best Lemon White Chocolate Brownies

Keep these in mind:

Ensure your butter and chocolate are fully melted for a smooth batter.
Don’t overmix the flour to keep the brownies soft and chewy.
Let the brownies cool completely before glazing for a neat finish.

Best Ways to Serve Lemon White Chocolate Brownies

These brownies shine as a standalone dessert, but you can elevate them even further! Serve them warm with a scoop of vanilla ice cream for a delightful contrast of temperatures. Alternatively, add fresh berries on top for a burst of color and flavor. You can also consider making a lemon fudge brownies variation by adding lemon curd between layers for an extra zesty kick!

How to Store and Reheat Lemon White Chocolate Brownies

To store, place the cooled brownies in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for a week. If you want to enjoy them warm, simply pop them in the microwave for a few seconds. This will also help retain their soft texture, making them taste freshly baked!

Frequently Asked Questions About Lemon White Chocolate Brownies

What’s the secret to perfect Lemon White Chocolate Brownies?

The secret lies in balancing the sweetness of the white chocolate with the tartness of the lemon. Make sure to use fresh lemon juice and zest for the best flavor!

Can I make Lemon White Chocolate Brownies ahead of time?

Yes! You can prepare the brownies in advance. They store well in the refrigerator and can be glazed just before serving for the best presentation.

How do I avoid common mistakes with Lemon White Chocolate Brownies?

Common pitfalls include overmixing the batter and not letting the brownies cool completely before glazing. Follow the steps carefully for a perfect outcome!

Variations of Lemon White Chocolate Brownies You Can Try

There are numerous delicious variations to explore! Consider making gluten-free lemon white chocolate brownies by substituting regular flour with almond or coconut flour. You can also try adding nuts like macadamia or pecans for a crunchy texture. For a fun twist, swirl in some lemon curd or add white chocolate chips for extra sweetness!

For more delicious recipes, check out our latest recipes or explore Cranberry Orange Pancakes for a delightful breakfast option!

Delicious Lemon White Chocolate Brownies Recipe

Author: basmer
Total Time: 1 hour 5 minutes
Yield: 16 squares 1x
Diet: Vegetarian

Print Recipe

Description

These Lemon Brownies combine the rich sweetness of white chocolate with a bright and zesty lemon flavor, creating a unique twist on traditional brownies. Soft, moist, and topped with a tangy lemon glaze, they make a perfect dessert for spring or summer gatherings.

Instructions

Preheat the oven to 325°F (165°C). Lightly grease a 9×9 inch metal baking pan and line it with parchment paper, then set it aside.
In a double boiler over medium-low heat, melt together the chopped white chocolate and cubed unsalted butter, stirring continuously to ensure even heating. Remove from heat once fully melted and smooth.
In a large bowl, whisk together the eggs, egg yolks, granulated sugar, lemon zest, and vanilla extract until pale and smooth. Using an electric mixer on high speed can make this easier.
Pour the melted white chocolate and butter mixture into the egg mixture and whisk until well combined and smooth.
Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula just until combined, being careful not to overmix.
Pour the batter into the prepared baking pan. Use a mini offset spatula to smooth the top evenly.
Place the pan in the oven and bake for 32-36 minutes. If the brownies start to brown too much near the end, loosely cover the pan with parchment paper. Allow the brownies to cool completely in the pan on a wire rack.
Once cooled, use a butter knife to loosen the edges of the brownies from the pan and gently lift them out using the parchment paper.
In a medium bowl, whisk together the powdered sugar, fresh lemon juice, a pinch of salt, and lemon zest until smooth.
Pour the lemon glaze evenly over the cooled brownies, smoothing with a mini offset spatula. Let the glaze set, then sprinkle with extra lemon zest. Cut into 16 squares and enjoy!