Kirbie's Cravings

3 Ingredient Chocolate Lemon Brownies (No Flour, Butter or Oil)

These chocolate lemon brownies are fudgy, rich and full of lemon and chocolate flavor. The brownies are very easy to make and just 3 ingredients. They don’t contain any flour, butter or oil. The brownies take only about five minutes to prepare.
a stack of five brownies.

These easy brownies are made with chocolate and fresh lemons. Usually lemon brownies feature white chocolate, but cocoa and lemon go well together too. These brownies are also super easy to make. They are ready in less than 30 minutes, including baking time.


  • Milk Chocolate Chips
  • Lemons
  • Egg Whites

Milk Chocolate Chips: Milk chocolate chips are used to make these brownies. I don’t recommend using semisweet or dark chocolate. It will make the brownies come out too dry and they also won’t be very sweet, especially once mixed with lemon juice and zest. If you want more traditional lemon brownies, I do have ones using white chocolate.

Lemons: This recipe uses fresh lemon juice and lemon zest. You will need approximately one large lemon.

Egg Whites: Make sure to use only egg whites. That is what gives these brownies their chewy fudgy brownie texture.

How to Make Chocolate Lemon Brownies

The chocolate is melted down until smooth and then mixed with the egg whites. Then the lemon juice and zest are mixed in. The brownies are then ready to be poured into a baking pan and to be baked. The brownies only need around 15-17 minutes in the oven.
lemon brownies stacked up.


For extra fudgy brownies, bake only until the surface looks cooked.

If you like crinkly brownie tops, eliminate one egg white from the recipe.
sliced lemon brownies.

More Easy Brownie Recipes

3 Ingredient Chocolate Lemon Brownies

Servings: 12 brownies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
These rich and fudgy brownies are full of lemon and chocolate flavor. They are just 3 ingredients and take about five minutes to prepare.
5 from 1 vote


  • 2 cup (343 g) milk chocolate chips
  • 3 large (97 g) egg whites brought to room temperature
  • 2 tbsp (30 ml) lemon juice + 1 tbsp lemon zest


  • Preheat oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper.
  • Add chocolate chips to a large microwave-safe bowl. Heat in the microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
  • Add in the room temperature egg whites. Whisk in the egg whites until they are completely incorporated with the chocolate and you have a smooth batter. To make sure your egg whites are fully mixed in, lift your whisk a few times and the batter should fall evenly and smoothly, with no visible traces of egg white.
  • Whisk in lemon juice until fully incorporated. Stir in the zest until evenly distributed.
  • Pour batter into the prepared pan. Bake for about 15-17 minutes or until the surface of the brownies look cooked. It's okay if the inside of the brownies are not fully set. During baking, the brownies might puff up in certain stops. This is normal and the puffed up parts will sink back down once the brownies cool.
  • Let brownies cool fully before cutting. Because these brownies are very fudgy, I recommend running a large sharp knife under hot water, wiping the blade dry and then cutting into the brownies to achieve clean cuts. Wipe knife clean and reheat before each cut.


  • It is important that your egg whites are room temperature because if they are too cold, they will cause the chocolate to seize.
  • Make sure to use milk chocolate and not dark chocolate or semisweet chocolate.
  • You will need approximately one large lemon to yield 2 tbsp of lemon juice and 1 tbsp of zest.
  • I used fresh egg whites from US standard large eggs. I have not tried making these brownies with carton egg whites. 
  • These brownies have a matte surface. If you want a shiny surface (like the photo in the tips section), use 2 egg whites instead of 3. The brownies will turn out almost the same in taste and texture except they will have a shiny surface and will be slightly sweeter. However the inside will have holes so this may not be best if you plan on baking these for an event. This is why the recipe I share uses 3 egg whites.
  • I don't recommend using a 9 x 9 inch baking pan because your brownies will turn out too thin.


Serving: 1brownie, Calories: 157kcal, Carbohydrates: 17g, Protein: 3g, Fat: 9g, Saturated Fat: 0.001g, Sodium: 33mg, Fiber: 0.01g, Sugar: 17g, NET CARBS: 17

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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5 from 1 vote

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Recipe Rating

2 comments on “3 Ingredient Chocolate Lemon Brownies (No Flour, Butter or Oil)”

  1. Very easy to make!!