Ultra Fudgy Lemon Brownies

These lemon brownies are a refreshing twist on traditional brownies, combining the brightness of lemon with a rich, dense, fudgy texture. They are perfect for spring and summer loaded with white chocolate and lemon zest and the rest of the baking staples in any other brownie recipe. This is not your average lemon brownie - trust me I have tried almost all of them - this truly delivers crinkly topped fudgy chewy lemon brownies with some gooey decadent centres.

What are Lemon Brownies?

Lemon Brownies vs. Lemon Bars. There is quite a difference between lemon brownies and lemon bars. Lemon brownies have no base crust that gets pre-baked and the texture is dense and fudgy like traditional brownies, on the other hand, traditional lemon bars have a buttery crust with a lemon curd or lemon custard filling that really is mouth puckering. They are both fabulous lemony treats - I recommend making both recipes if you are a fan of lemon desserts like I am! I also love my lemon blondies - they are similar to these lemon brownies except they are more cakey and have more lemony tang. If you are looking for a cakey version make sure to check those out.

Lemon Brownies Recipe Ingredients

• BUTTER: Butter adds richness and I used unsalted butter - no need to soften because you will be melting it
• WHITE CHOCOLATE: Brownies usually have dark chocolate or semi-sweet chocolate - lemon brownies have white chocolate. You will need 8 oz chopped white chocolate or white chocolate chips. If you can use a good quality baking chocolate it will always be better. I tested with a few different ones - the end result is usually pretty much the same but some of the more generic white baking chocolates separated a bit when melted - but that is fine - no real effect on the end result. The better quality baking chocolate seemed to melt really evenly so the amount of fat is probably higher with less additives or stabilizers.
• SUGAR: Sweetens the brownies and adds moisture - I use granulated sugar
• LEMON ZEST: You will need the zest of 3 lemons - to get some good lemon flavor into the brownies.
• EGGS: they help the structure of the lemon brownie batter and give it the color and flavoring. You will need 2 large eggs - room temperature
• FLOUR: I use all purpose flour for this recipe. Feel free to use a good gluten-free flour if you want to make these gluten free but the texture will be different - I have not tested it with GF flour
• SALT: Just a little for flavor.
• VANILLA & LEMON EXTRACT: The vanilla extract is essential and I don’t recommend skipping as it always adds the best flavour to any baked good - the lemon extract I realize not everyone has in their pantry but if you do it is a great add in to any lemony baked good - I invested in a little bottle of pure lemon extract or lemon oil and do not regret it - takes all your lemony baked goods to the next level.
• CORN SYRUP: The corn syrup gives these lemon brownies such a good chewy texture to them. You might find it odd to add this but in fact many professional bakers and bakeries add this to many of their baked good either as corn syrup or invert sugar for improved texture and moisture retention.
  
  

How to Make Lemon Brownies

1. PREPARE baking pan - line with parchment paper and PREHEAT the oven
2. WHISK together the flour and salt and set aside
3. MELT the butter and white chocolate over low-med heat
4. WHISK in the sugars until incorporated
5. VIGOROUSLY WHISK in the eggs until well incoporated followed but the extracts and corn syrup
6. FOLD in the flour mixture - dry ingredients into the wet ingredients until just combined.
7. POUR the batter into the prepared pan and smooth it out evenly.
8. BAKE for 25-30 minutes
9. COOL & SLICE
   
   

Lemon Brownie Tips

• This recipe comes together very quickly especially once the butter and chocolate are melted so I suggest that you have all your ingredients measured and ready to go.
• Do Not Over Bake Brownies. A few things I have learned about brownies is cooking time matters and the fat you use matters, as well as the sugar you use. If you want this kind of texture in your brownies the key is to not over bake them. You want to get them out of the oven as soon as the middle is set but still moist but not gooey. You don’t want them super under baked either -there is a sweet spot.
• Another thing I learned that is also a must to getting that chewy texture is chilling the brownies for a good hour or so right after they come out of the oven. Sounds crazy but it works and it also makes cutting them into perfect squares a lot easier. You can definitely allow them cool at room temperature too.
• Do not over mix brownies once the flour mixture is added. That will result in a cakey or tough brownie texture, so it’s best to give everything a super gentle mix for the flour.
• For that crackly topping make sure to really vigorously whip the eggs into the batter. The crackly top looks a little more subtle in these lemon brownies just cause they are lighter in colour but it’s definitely there.
  
  

Lemon Brownie Storage & Freezing

• STORAGE: How to store lemon brownies? These brownies can be stored at room temperature, in an airtight container, for a few days or wrapped and chilled in the fridge for up to a week or more but I doubt they will last that long.
• FREEZING: For longer storage, once cool, wrap uncut brownies tight with plastic wrap and a layer of foil and place in an airtight container or bag in the freezer, for up to 2-3 months. Cut brownies can be flash frozen on a baking sheet, then stored in a freezer bag with parchment paper between layers. Thaw overnight in the refrigerator then bring to room temperature before serving.