Ingredients

3/4 cup butter

1 1/2 cups sugar

3 tablespoons lemon zest

1/2 tablespoon vanilla extract

3 large eggs

1 cup white chocolate chips

3 tablespoons lemon juice

2 1/4 cups all-purpose flour

1/4 teaspoon salt

4 ounces cream cheese

1 cup powdered sugar

1-3 tablespoons lemon juice (for topping)

1 tablespoon lemon zest (for topping)

Instructions

Step 1: Preheat your oven to 350°F and line a 9×9-inch pan with parchment paper for easy removal.

Step 2: In a large bowl, cream the butter using a hand mixer until smooth.

Step 3: In a separate bowl, whisk together the sugar and 3 tablespoons lemon zest to infuse the sugar with lemon flavor. Add this mixture to the creamed butter and beat until combined. Then mix in the vanilla extract and eggs, adding each egg one at a time and fully mixing before adding the next.

Step 4: Melt the white chocolate chips in a microwave-safe bowl. Heat for 20 seconds, then continue in 10-second increments, stirring in between, until melted but not overheated.

Step 5: Fold the melted white chocolate and 3 tablespoons lemon juice into the butter mixture, blending well.

Step 6: In a separate bowl, whisk the flour with salt. Add the dry ingredients to the wet mixture and stir until just combined; avoid overmixing.

Step 7: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 38 minutes, checking at 25 minutes. If the top browns too quickly, cover with foil to prevent burning. Use a toothpick to test; it should come out clean when done. Remove from oven and let cool completely.

Step 8: While the brownies cool, prepare the topping. Beat the cream cheese in a small bowl until smooth. Add powdered sugar, 1 to 3 tablespoons lemon juice, and 1 tablespoon lemon zest, mixing until the frosting is creamy.

Step 9: Once the brownies are completely cool, spread the lemon cream cheese topping evenly over the surface. Chill in the refrigerator for at least 30 minutes before serving to set the topping.

Tips & Variations

For a brighter lemon flavor, add an extra tablespoon of lemon zest to the batter.

You can substitute white chocolate chips with lemon-flavored baking chips for a stronger citrus note.

If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a bit more lemon juice.

Make sure not to overbake; the brownies should be slightly fudgy rather than cakey for the best texture.

Storage

Store lemon brownies covered in the refrigerator for up to 4 days to keep the cream cheese topping fresh. Before serving, bring them to room temperature or warm slightly for a softer texture. You can also freeze the brownies without topping for up to 2 months; thaw completely before adding the frosting.

FAQs

Can I use regular chocolate instead of white chocolate?

While you can substitute regular chocolate, white chocolate complements the lemon flavor best. Dark or milk chocolate will change the overall taste and may overpower the citrus notes.

How do I know when the lemon brownies are done baking?

Start checking the brownies at 25 minutes by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs but not wet batter. The top should be set and lightly golden without burning.