Introduction

Hey there, baking buddies! Remember those gooey, fudgy brownies you loved as a kid? Now, imagine them getting a bright, zesty makeover with a tangy lemon bar swirl. That’s exactly what we’ve got for you today with these incredible Lemon Bar White Chocolate Brownies! This recipe is like a warm hug on a cloudy day, and trust me, it’s so easy to whip up. You’ll be amazed at how something so delicious can come together with such little fuss. It’s the perfect way to add a little sunshine to your day, and everyone who tries them will be asking for the recipe!

Why You’ll Love This Recipe

Fast: Seriously, you can have these mixed and in the oven in no time.
Easy: No fancy techniques required, just good old-fashioned mixing!
Giftable: Bake a batch, box them up, and you’ve got a homemade gift that’s guaranteed to impress.
Crowd-pleasing: The perfect balance of rich chocolate and bright lemon means everyone will find something to love here.

Ingredients

Alright, let’s gather our goodies! Don’t worry, these are all pretty standard pantry staples.

For the White Chocolate Brownies:

¾ cup (170 g) salted butter: Using salted butter adds a nice little flavor boost, but unsalted is fine too – just add a pinch more salt.
6 ounces (170 g) white chocolate, chopped: Good quality white chocolate makes a difference here. Chop it yourself for the best melting experience!
1 ½ cups (318 g) granulated sugar: This sweetens up the brownie base perfectly.
2 large eggs: These bind everything together and give us that lovely fudgy texture.
2 teaspoons vanilla extract: A little vanilla goes a long way in enhancing all those flavors.
1 to 2 teaspoons fresh lemon zest: This is where the subtle citrus magic begins! Start with 1 teaspoon and add more if you love a strong lemon flavor.
2 ½ cups (355 g) all-purpose flour: The backbone of our brownie.
¼ teaspoon salt: Just a touch to balance the sweetness.
½ teaspoon baking powder: This gives our brownies just a little lift.

For the Lemon Bar Layer:

4 large eggs: These will form the custard-like layer.
1 ⅓ cups (283 g) granulated sugar: For that classic sweet and tangy lemon bar topping.
1 teaspoon fresh lemon zest: More sunshine!
⅔ cup fresh lemon juice: The star of our lemon show! Freshly squeezed is a must for the best flavor.
¼ cup (36 g) all-purpose flour: This helps thicken the lemon layer into that perfect bar consistency.
Powdered sugar, for dusting: The pretty finishing touch!

How to Make It

Ready to make some magic? Let’s get baking!

White Chocolate Brownies:

First things first, preheat your oven to 350°F (175°C). While the oven is warming up, grab a 9×13 inch baking pan. Give it a good grease and then a light dusting of flour. This makes sure our brownies come out clean and beautiful!
Now, let’s melt that butter and white chocolate. Pop them into a heatproof bowl and set that bowl over a saucepan filled with a little simmering water. Stir them gently until everything is smooth and melty. Once it’s all combined and gorgeous, take the bowl off the heat.
Stir in your granulated sugar until it’s all beautifully incorporated into the melted chocolate mixture.
Time for the eggs! Whisk them in one at a time, making sure each one is fully mixed before adding the next. Then, add your vanilla extract and that lovely fresh lemon zest. Give it all a good whisk until it’s smooth and dreamy.
In a separate bowl, whisk together your all-purpose flour, that ¼ teaspoon of salt, and the baking powder. This is our dry ingredient team!
Now, gradually add your dry ingredients to the wet ingredients. Mix them together until they’re just combined. We don’t want to overmix here – just enough to bring it all together into a lovely brownie batter.
Gently spread this delicious brownie batter evenly into your prepared baking pan. Make sure it’s spread out to cover the bottom nicely.

Lemon Bar Layer:

In a medium bowl, grab your other 4 eggs and the remaining granulated sugar. Whisk them together until they get nice and light, maybe even a little fluffy. It’s like making a sunshiney custard!
Stir in that extra teaspoon of lemon zest and the all-important fresh lemon juice. Oh, the aroma is already amazing!
Gradually whisk in the ¼ cup of all-purpose flour until everything is smooth and there are no floury lumps.
Now for the fun part! Carefully pour this bright lemon mixture evenly over the brownie batter in the baking pan. Try to get it as evenly distributed as you can for those beautiful layers.

Baking:

Pop the pan into your preheated oven. Bake for about 30-35 minutes. You’ll know they’re ready when the edges look set and if you poke a toothpick into the center, it comes out with moist crumbs attached. That’s the perfect brownie texture we’re going for!
Once they’re baked, take them out of the oven and let them cool completely in the pan. This is crucial for getting clean cuts. Patience, my friends!
Before you slice into them, give them a beautiful dusting of powdered sugar. It looks so elegant and adds that final touch of sweetness.

Substitutions & Additions

Feeling creative? I love that about you! Here are a few ideas:

White Chocolate: If you’re not a huge white chocolate fan, you could try milk chocolate or even dark chocolate chips in the brownie layer for a different vibe.
Lemon: For an extra zing, try adding a little lime zest and juice to the lemon layer. Or, if you love citrus, a mix of lemon and orange would be divine!
Add-ins: Toss a handful of raspberries into the brownie batter before spreading it for a burst of berry flavor that pairs beautifully with lemon.
Glaze: Instead of powdered sugar, you could whisk together some powdered sugar with a splash of lemon juice to create a simple lemon glaze to drizzle over the cooled bars.

Tips for Success

A few little secrets to ensure your Lemon Bar White Chocolate Brownies turn out absolutely perfect every time!

Don’t Overmix the Brownies: Overmixing can lead to tough brownies. Mix the dry ingredients into the wet until they’re just combined.
Fresh Lemon is Key: Bottled lemon juice just won’t give you that bright, fresh flavor. Zest your lemons and squeeze your own juice for the best results.
Cool Completely: Seriously, let them cool. Cutting into warm brownies often results in a messy, unappealing situation. Patience is a baker’s virtue!
Prep Ahead: You can zest and juice your lemons the day before and store them in airtight containers in the fridge.

How to Store It

Once these beauties are cooled and cut, store them in an airtight container at room temperature. They’re usually best enjoyed within 3-4 days. You can also refrigerate them if you prefer a firmer bar, but let them come to room temperature before serving for the best texture.

FAQs

Q: Can I make these dairy-free?

A: You can try using a dairy-free white chocolate alternative and a plant-based butter substitute. The texture might vary slightly, but it’s definitely worth a try!

Q: How do I get clean cuts?

A: Make sure your brownies are completely cooled before cutting. Use a sharp knife, and wipe the knife clean between each cut for the neatest slices.

Q: Can I make these ahead of time?

A: Yes! These are perfect for making a day in advance. They often taste even better the next day as the flavors meld together.

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

A: You can substitute milk or dark chocolate chips in the brownie layer for a different, but still delicious, flavor profile!

Lemon Bar White Chocolate Brownies

Bright, zesty lemon bar swirl brownies with a white chocolate base. This recipe is easy to make and perfect for gifting or sharing.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Servings 12 bars

Equipment

9x13 inch baking pan
Heatproof bowl
Saucepan
Whisk
Mixing bowls
Measuring cups and spoons
Knife For chopping chocolate and cutting bars
toothpick For checking doneness

Ingredients

White Chocolate Brownies

0.75 cup salted butter or unsalted butter plus a pinch more salt
6 ounces white chocolate, chopped Good quality makes a difference
1.5 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoons fresh lemon zest 1 to 2 teaspoons, start with 1
2.5 cups all-purpose flour
0.25 teaspoon salt
0.5 teaspoon baking powder

Lemon Bar Layer

4 large eggs
1.33 cups granulated sugar
1 teaspoon fresh lemon zest
0.67 cup fresh lemon juice Freshly squeezed is a must
0.25 cup all-purpose flour

Garnish

powdered sugar for dusting

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Melt butter and white chocolate in a heatproof bowl over simmering water. Stir until smooth, then remove from heat.
0.75 cup salted butter
Stir granulated sugar into the melted chocolate mixture.
0.75 cup salted butter
Whisk in eggs one at a time, followed by vanilla extract and lemon zest. Mix until smooth.
0.75 cup salted butter
In a separate bowl, whisk together flour, salt, and baking powder.
0.75 cup salted butter
Gradually add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
0.75 cup salted butter
Spread brownie batter evenly into the prepared baking pan.
In a medium bowl, whisk together the other 4 eggs and granulated sugar until light and fluffy.
0.75 cup salted butter
Stir in the additional lemon zest and fresh lemon juice.
0.75 cup salted butter
Gradually whisk in the flour until smooth.
0.75 cup salted butter
Carefully pour the lemon mixture evenly over the brownie batter.
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
Let cool completely in the pan before slicing.
Dust with powdered sugar before serving.
0.75 cup salted butter

Notes

For clean cuts, ensure brownies are completely cooled before slicing. Wipe the knife clean between each cut.