These lemon brownies are chewy, fudgy and full of zesty lemon flavor. The brownies are easy to make and need only 4 ingredients. The batter takes only a few minutes to prepare. These brownies are an easy lemon dessert.
I love making lemon desserts this time of year. These lemon-flavored brownies are perfect for the season.
Ingredients
- White chocolate chips
- Lemons
- Egg whites
- Flour
White chocolate chips: White chocolate chips form the base for these brownies. I chose white chocolate because I wanted the lemon flavor to really come through and using dark or semisweet chocolate can mask some of the lemon flavor. If you don’t like white chocolate or want a cocoa flavor in your brownies, I do have a lemon brownie recipe that uses milk chocolate.
Lemons: I used fresh lemon juice and zest to give these brownies a bright and zesty lemon flavor.
Egg whites: When the egg whites are mixed into the batter, it gives the brownies their chewy texture.
Flour: A little all purpose flour is used to absorb the excess moisture and prevent the brownies from being too fudgy. If you need your brownies to be flourless, I also have a flourless lemon brownie recipe.
How to Make Lemon Brownies
- The white chocolate and lemon juice are first heated together until melted and smooth.
- The egg whites are then whisked in.
- The flour is sifted and whisked in.
- Finally, the lemon zest is stirred in.
- The batter is then poured into your prepared loaf pan and ready to be baked.
Brownie Texture
These brownies will be chewy around the edges and have a fudgy rich center. I chose to bake these in a loaf pan so that every piece has chewy edges.
More Lemon Desserts
4 Ingredient Lemon Brownies
Ingredients
- 1 1/2 cups (253 g) white chocolate chips
- 3 tbsp (1.5 fl oz/44 ml) lemon juice + 1 tbsp zest
- 2 large (65 g) egg whites brought to room temperature
- 3 tbsp (24 g) all purpose flour
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking loaf pan with parchment paper.
- Add white chocolate chips and lemon juice to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until the mixture is completely melted, smooth and uniform in color. You can also melt the chocolate and lemon juice on the stove using the double boiler method.
- Add in the egg whites. Use a hand wire whisk to vigorously whisk the egg whites into the batter, making sure to break up the egg whites and incorporate them completely. Whisk until no streaks of egg whites remain.
- Sift in the flour using a mesh strainer, 1 tbsp at a time, whisking until the batter is smooth after each addition. Finally, stir in the lemon zest until it is evenly mixed in.
- Pour batter into your prepared baking pan. Bake for about 32-38 minutes or until the edges are dark brown, surface is lightly browned and a toothpick comes out mostly clean. Mine were done at 35 minutes. Let brownies cool completely before cutting and serving. You can also frost the brownies after they are cooled.
Notes
- Use a good brand of white chocolate chips and use a fresh bag. Some of the cheaper brands do not melt well. If your white chocolate is old it also won't melt well. I used Nestle white chocolate chips.
- These brownies are very rich so I don't recommend slicing them too big. I also think they bake best in a loaf pan so that every piece has edges which make the brownies chewy.
- 2 large egg whites should equal about 65 grams.
- Optional Frosting: The brownies are already quite sweet without the frosting so it's not really needed, but it will make the brownies look nicer. If you want to make the frosting I used, here it is:
- 1/2 cup powdered sugar
- heaping 1/2 tbsp lemon juice
- lemon zest for garnish
- Whisk powdered sugar and lemon juice together until smooth. If you want your frosting to be thicker you can add a little more sugar. If you want it to be thinner, you can add a little more lemon juice. Spread frosting over brownies. Sprinkle zest over frosting. Let frosting set before cutting brownies.
- The estimated nutrition does not include the optional frosting.
Nutrition
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.
Could you make this in an 8 x 8 pan instead
You can but you would need to double the ingredients. Also keep in mind that the middle pieces won’t really be chewy since they won’t have any edges.