I still remember the time I tried sneaking a slice of Lemon Brownies with White Chocolate at 7 a.m., fresh from the oven, while wearing my Habs slippers and feeding the cat. The smell of lemon zest—and that little crack when I bit in—woke me up better than Tim Hortons coffee ever could.

These aren’t your regular blondies. They’re glossy on top, chewy and buttery with creamy white chocolate ribbons dancing through. Boom.

Ingredients for Lemon Brownies with White Chocolate

 

• ½ cup unsalted butter, melted (113 g)

• 4 oz white chocolate, chopped (115 g)

• ¾ cup granulated sugar (150 g)

• 2 large eggs + 1 egg yolk

• 2 Tbsp lemon zest (zest from ~2 lemons)

• 1 tsp vanilla extract (5 ml)

• 1 cup + 2 Tbsp all-purpose flour (140 g)

• ½ tsp salt

• ⅛ tsp baking powder

• 2 Tbsp fresh lemon juice (30 ml)

For the Glaze:

• 1 cup powdered sugar (125 g)

• 2 Tbsp lemon juice (30 ml)

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Step‑by‑Step Instructions for Lemon Brownies with White Chocolate

 

1. Preheat oven to 350 °F (175 °C). Line an 8×8 inch pan.

2. Melt butter and white chocolate together until glossy—stir slowly.

3. Mix sugar and lemon zest, rub with your fingers—release those oils.

4. Add eggs, yolk, and vanilla, whisk until pale and airy.

5. Fold in white chocolate mixture gently.

6. Sprinkle in flour, salt, baking powder; fold just until mixed.

7. Drizzle lemon juice, swirl and don’t overmix.

8. Bake 25–30 minutes until top is shiny and toothpick shows moist crumbs.

9. Cool fully, then whisk glaze and drizzle over the top.

That crackly top. That aroma. All kinds of wonderful.

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Pro Tips & Variations for Lemon Brownies with White Chocolate

 

1. Zest with Purpose

Rub the lemon zest into sugar—it lets every bite smell like seaside mornings.

2. White Chocolate Quality Matters

Stick to real stuff (Lindt, Ghirardelli). Your tastebuds will thank you. Really.

3. Tart or Bold

More lemon juice for tartness, extra yolk for richer fudginess. You do you.

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Storage & Food Safety

 

• Fridge: Store airtight up to 4 days.

• Freeze: Wrap whole or by slice, freeze up to 2 months. Thaw gently.

• Reheat: Room temp is best. Warm slightly if you please. No need to heat to 165°F here.

They soften when chilled—still dreamy inside that texture.

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Nutrition & Serving Ideas

 

Perfect With:

 

• A bold Tim Hortons dark roast

• A scoop of vanilla ice cream

• Dollop of whipped cream and extra lemon zest

• Small glass of milk during NHL playoff half-time

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FAQs

Q: Can I make these gluten-free?

Yes! A 1:1 gluten-free all-purpose flour blend works beautifully—texture stays fudgy.

Q: What if I don’t have white chocolate?

Honestly, it won’t be the same. Forget that chocolate bar—white chocolate is doing the heavy lifting here.

Q: How do I get clean slices?

Chill at least 1 hour. Use a hot knife—dip it in hot water and dry between cuts.

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Author Note

I’m a Halifax home baker who once wore my slippers to the mailbox in a snowstorm just to grab that first bite, and yes, I’d do it again.

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