Lemon Lemonies

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Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

Best Ever Lemon Brownie Recipe

If you like lemon, you’re going to love these bars. They’re packed with bold lemon flavor and are not for the faint of heart.

I’ve seen recipes on Pinterest for similar bars that are called lemon blondies, lemon brownies, or lemon lemonies. My fast, easy, no-mixer version is heavy on the lemon zing and lemonies seems the most fitting.

If you’re looking for traditional lemon bars or a fluffy lemon cake, the lemonies are not it. They’re the lemon equivalent of moist, fudgy brownies with zero traces of cakiness. They’re tooth-sinkingly dense with subtle buttery undertones like blondies have.

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

After pouring the glaze over the warm bars right as they emerge from the oven, it sets up, seeps into the brownies, and makes them even moister, softer, and more lemony. 

With each bite of a lemonie, I wanted another. It’s the type of food that the more you have, the more you want. The boldly tart-yet-sweet element really kept me going back to straighten the rows.

And the texture is exactly what I want in bars. Dense, rich, moist, chewy, and thick enough to be so satisfying.

Between my row straightening and my family’s love for lemon things, the lemonies disappeared fast.

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

Ingredients for Lemon Brownies

To make the addicting lemony lemon brownies, you’ll need:

  • White chocolate chips
  • Unsalted butter
  • Eggs
  • Granulated sugar
  • Lemon juice
  • All-purpose flour
  • Salt
  • Confectioners’ sugar
  • Lemon zest
 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

How to Make Lemon Brownies

These lemon blondies are incredibly easy to prepare. Instead of milk or dark chocolate, the lemon lemonies are made with melted white chocolate.

Here’s an overview of how the lemon brownie recipe is made:

  1. Melt the white chocolate and butter together in the microwave.
  2. Wait a minute or two before adding the eggs, then add the eggs, granulated sugar, and lemon juice, then whisk until combined.
  3. Stir in the dry ingredients and then turn into an 8×8-inch baking dish.
  4. These lemon brownies need to bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. 
  5. Once the lemon brownies are finished baking, set them aside and whisk together the lemon glaze. Pour the glaze over the brownies.

Tip

You’ll then need to let them cool on your countertop for 2 to 3 hours before slicing and serving. 

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

Can I Use Another Citrus Juice Besides Lemon Juice? 

Yes! I’ve actually made these lemon brownies as Orange Orangies as well. You may be able to make a lime version too, but I haven’t tried it out yet. 

Can I Double This Recipe? 

You most likely can double this recipe and bake the lemon brownies in a 9×13-inch pan. You may need to bump up the baking time though. 

Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate!! Dense, chewy, not cakey and packed with big, bold lemon flavor! Always a crowd FAVORITE!!

Tips for Making Lemon Brownies 

The lemon brownies themselves are not super lemony, thanks to melted white chocolate that’s stirred into the batter, but the glaze is pretty zippy. If you want to dial back the overall lemon intensity of the dessert, halve the recipe for the glaze, and drizzle it on like this, rather than flooding the entire surface.

But with lemon desserts, I generally prefer bold lemon flavor, and nothing is every too lemony for my daughter. She picks lemons slices out of ice water and eats them as if they were orange slices. Pucker much.

And it goes without saying that you should use freshly squeezed lemon juice for this spring dessert. The bottled stuff doesn’t hold a candle to juice straight from a lemon! 

Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

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4.54 from 115 votes

Lemon Lemonies

By Averie Sunshine
Like lemon brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!
Prep Time: 15 minutes
Cook Time: 27 minutes
Cooling Time: 3 hours
Total Time: 3 hours 42 minutes
Servings: 9
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Ingredients  

For the Bars

  • ¾ cup white chocolate chips
  • ½ cup unsalted butter, 1 stick, melted
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¼ cup lemon juice
  • 1 ¾ cups all-purpose flour
  • pinch salt, optional and to taste

For the Glaze

  • 2 cups confectioners’ sugar
  • cup lemon juice, or as necessary for consistency
  • 1 tablespoon lemon zest, or to taste

Instructions 

  • Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

For the Bars:

  • In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
  • Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, lemon juice, and whisk until combined.
  • Add the flour, optional salt, and stir until just combined; don’t overmix.
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  • Bake for about 27 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.

For the Glaze:

  • In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be fairly thin and easily pourable.
  • Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
    Evenly sprinkle with lemon zest.
  • Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up.

Notes

  • Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition

Serving: 1, Calories: 433kcal, Carbohydrates: 69g, Protein: 5g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 71mg, Sodium: 49mg, Fiber: 1g, Sugar: 49g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Lemon Desserts:

Softbatch Glazed Lemon Cream Cheese Cookies – Big, bold lemon flavor packed into super soft cookies thanks to the cream cheese!! Tangy-sweet perfection! Lemon lovers are going to adore these easy cookies!!

Softbatch Glazed Lemon Cream Cheese Cookies - Big, bold lemon flavor packed into super soft cookies thanks to the cream cheese!! Tangy-sweet perfection! Lemon lovers are going to adore these easy cookies!!

Soft and Chewy Lemon Cookies – They pack a powerful lemon punch, they’re soft and dense rather than cakey, and they’re thick enough to sink your teeth into!

Soft and Chewy Lemon Cookies - They pack a powerful lemon punch, they’re soft and dense rather than cakey, and they’re thick enough to sink your teeth into!

Lemon Buttermilk Cake with Lemon Glaze — If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has.

Lemon Buttermilk Cake with Lemon Glaze 

Blueberry Lemon Cake with Lemon Glaze — The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well.

Blueberry Lemon Cake with Lemon Glaze

The Best Lemon Loaf (Better-Than-Starbucks Copycat) – Took years but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

Lemon Olive Oil Cake – My new FAVORITE lemon dessert of all time!! Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that’s unique and INCREDIBLE!!

Lemon Olive Oil Cake

Lemon Coconut White Chocolate Gooey Bars — The lemon base is soft and chewy, there’s coconut and white chocolate chips for extra texture, and sweetened condensed milk peeks through the top.

Lemon Coconut White Chocolate Gooey Bars

Strawberry Lemon Crescent Ring — This fast and easy ring that’s ready in 30 minutes has strawberries with lemon and cream cheese incorporated for a tangy pop.

Strawberry Lemon Crescent Ring

Glazed Lemon Pie Bars — The crust is buttery, soft, and tender while the filling is juicy and luscious with the perfect amount of sweet-yet-tart flavor and a lemon glaze boosts the lemon flavor even more.

Glazed Lemon Pie Bars

Originally published June 14, 2014 and reposted February 28, 2020 with updated text.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Hi Averie,

    you always make the most fantastic cookies and cakes — thanks a million for sharing! But as always, those of us who live in Europe almost always have to take a little more time to convert your measurements into metric, which is what’s widely used in these parts. Is that possible for you to include a metric equivalent as well? This is in fact highly recommended by many pastry chefs for being more accurate than, say, cup measurement. Thanks very much for considering this request.

    1. I use cups and teaspoons and for the past 13 years I’ve had my sitem all 3000 recipes++ on my site are written that way and I just can’t imagine trying to convert everything over to metric. Sorry for the inconvenience it causes!

  2. THE recipe looks delicuous . THE calories ,carbs. an sugar are a killer for us stuck on a diet . so sad. AS a lemon lover you have a winner CONGRATS

  3. 5 stars
    Just to keep the LOVE alive: I love all of you sweet (& sincere) ladies! And I followed this recipe to a “T” AND LOVE these lemonie brownies! Thanks Averie! Great job! Love & Happiness to All! It’s 2021 and it’s time to express your (sincere) LOVE to (and for) this damaged world! The world needs MORE LOVE and we need it NOW and let the Lord back in! (And we need more dedicated food bloggers (like Averie) sharing dynamite recipes for more calorie-filled happiness in the world! Love to ALL!

  4. Averie, can I pick your brain for a moment? I have two questions. One, I am out of lemons, but I do have either Fireball Whiskey or Grand Marnier. Do you think that will work? Also, when I do get lemons (or make your orange version), would this bar work for ice cream sandwiches? I could I bake one half of this batter for half the time (or so), then the other, and then sandwich ice cream. Thank you in advance for any thoughts and of course, the recipe!

    1. Out of lemons so you’d use the Fireball or GM in what format? I am thinking you almost mean this cake regarding this question https://www.averiecooks.com/lemon-olive-oil-cake/ I would use the GM, it is PERFECT. This cake is one of my fave lemon desserts of all time. Neither the FBW or the GM really would belong in the Lemon Lemonies other than maybe 1-2 tbsp and I would use GM.

      Regarding using these as ice cream sandwiches…they are a really soft bar so I worry they wouldn’t be hearty enough to really support the ice cream, then again when frozen and eaten quickly when you have them out of the freezer, probably would be fine.

      LMK how things go.

      1. Perfect!!!! Thank you for the response – that could have been disastrous (except I would have eaten them ALL because, booze.) Off to look at your lemon olive oil cake! (The problem is, I find more and more recipes I want make on your site when I click around… I have like 15 tabs open. LOL.)

  5. 5 stars
    I made thesein the pan. Then I tried a half recipe baked in a 12 slot madeleine pan. Baked about 12 minutes. Came out well. Make sure you grease the Madeline forms with butter really well. I wanted something that was easy to pass out at a meeting that would not need plates. Flavor is great