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Stack of two pieces of lemon brownies.

Easy Lemon Brownies with Lemon Glaze (One Bowl)

These easy one-bowl lemon brownies are soft, fudgy, and bursting with fresh citrus flavor and topped with a bright lemon glaze.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 284 kcal

Ingredients
 
 

For the lemon brownies

  • 5.3 oz Butter unsalted
  • 7 oz White chocolate
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 2 tablespoon Lemon juice
  • 2 tablespoon Lemon zest
  • 1 ⅓ cup Granulated sugar
  • 2 Eggs
  • 1 Egg yolk
  • 2 tablespoon Vegetable oil
  • 2 cups Flour

Lemon glaze

  • 1 cup Powdered sugar
  • 2 tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • 2 teaspoon Milk

Instructions
 

  • Preheat your oven to 180°C (350°F). Line a 9x9-inch square baking pan with parchment paper.
  • In a heat-safe mixing bowl, combine butter and chopped white chocolate. Melt in the microwave in 20-second bursts (or over a double boiler), stirring until smooth. Let cool for 5 minutes.
  • Whisk in granulated sugar, lemon zest, fresh lemon juice, oil, room-temperature eggs, vanilla extract, and salt until smooth and combined.
  • Add all-purpose flour and fold with a rubber spatula just until no dry flour streaks remain. Do not overmix.
  • Pour batter into the prepared pan and spread evenly. Bake for 20 to 30 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool in the pan for 1 hour. In a small bowl, whisk powdered sugar, lemon juice, lemon zest, and milk until smooth. Spread over cooled brownies, let set for 10 minutes, then slice.

Notes

  • Measure Flour Accurately: Fluff flour with a fork, spoon it into your measuring cup, and sweep flat with a knife (or weigh 125g / 1 cup). Packing flour directly from the bag will result in cakey brownies.
  • Room-Temperature Eggs: Use room-temperature eggs so they blend smoothly. Cold eggs can cause the melted white chocolate and butter to seize up.
  • Fresh Lemons Only: Use freshly squeezed lemon juice and fresh zest. Bottled lemon juice lacks the natural oils and acidity required for bright citrus flavor.
  • Avoid Overbaking: Remove from the oven when edges are set and a toothpick inserted in the center comes out with a few moist crumbs. They will continue to set as they cool.
  • Cool Before Glazing: Let the brownies cool completely in the pan for at least 1 hour before adding the glaze; otherwise, the icing will melt into a liquid.
  • Clean Slicing: Use the parchment paper overhang to lift the brownies out of the pan. Slice with a sharp chef’s knife, wiping the blade clean between cuts.
  • Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Wrap unglazed slices and freeze for up to 2 months.

Nutrition

Calories: 284kcalCarbohydrates: 44gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 55mgSodium: 153mgPotassium: 71mgFiber: 1gSugar: 24gVitamin A: 287IUVitamin C: 3mgCalcium: 37mgIron: 1mg
Keyword lemon brownie, lemon brownies
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