These small batch lemon brownies are the perfect dessert for lemon lovers. But wait, lemon and chocolate don’t go together—are you crazy? Stay with me. These lemon brownies are made with the same method as traditional brownies, but white chocolate is used instead of bittersweet chocolate. The result is a similar dense, chewy brownie texture that pairs beautifully with the bright lemon flavor. Since this recipe is small batch, it’s ideal for when you want a homemade lemon dessert without committing to a full pan—just the right amount for a cozy night in or a small gathering.
Easy to make with simple pantry ingredients, these lemon brownies from scratch come together quickly too. They’re finished with a smooth lemon glaze that adds an extra pop of citrus flavor and makes them feel bakery-worthy with minimal effort. Whether you’re new to baking or a seasoned home baker, these small batch lemon brownies are a foolproof dessert that feels special but not complicated. You’re in for a real treat.
Ingredients
- 3 tablespoons salted butter
- 1/4 cup granulated sugar
- 1 large egg
- 1 lemon
- 1/4 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 3oz white chocolate bar
- 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Add the granulated sugar to a medium bowl. Add the zest of the entire lemon. Rub the lemon zest and sugars together to release the oils in the zest.
Step 2: Slice the salted butter into 3 tablespoon pieces and place in a medium bowl. Finely chop the white chocolate and add to the same bowl.
Step 3: Microwave for 30 seconds. Stir to mix and then microwave again for another 15-20 second intervals. Stop to stir between intervals until it is fully melted and combined. Set aside.
Step 4: Add the egg, lemon sugar, lemon extract, vanilla extract to a medium bowl.
Step 5: Beat with a mixer until the mixture turns pale. About 2-3 minutes.
Step 6: Stir in the melted white chocolate butter mixture until fully combined.
Step 7: Add the flour and mix until just combined.
Step 8: Preheat your oven to 325°F. Line an 9×5-inch baking pan with parchment paper.
Step 9: Add the batter to the pan. Gently tap the pan on the counter to remove any air bubbles.
Step 10: Bake for 15-18 minutes, or until the top is lightly golden. Let cool in pan for at least 1 hour before adding the glaze. As soon as you add the glaze. Cool for at least another 30 minutes in the refrigerator to set the glaze. Then cut into squares.
Why you’ll love these lemon brownies
- Perfect small batch lemon brownies – This recipe makes just the right amount, ideal for small households, couples, or when you’re craving a bright citrus dessert without a full pan.
- Bold lemon flavor – Made with fresh lemon juice and lemon zest for a vibrant, tangy flavor that really shines in every bite.
- Soft, fudgy texture – These lemon brownies have a dense, brownie-like texture that’s not cakey or dry.
- Quick and easy to make – Simple ingredients and straightforward steps make this a beginner-friendly lemon dessert recipe.
- Finished with a lemon glaze – A smooth lemon glaze adds the perfect balance of sweetness and extra citrus punch.
- Perfect for any occasion – Great for small gatherings, afternoon treats, or when that lemon craving hits.
Tips for the best lemon brownies
- Rub the lemon zest and sugar together – Lemon zest contains natural oils that hold most of the citrus flavor. Rubbing it with the sugar helps break down the zest and release those oils resulting in really flavorful lemon brownies.
- Use a fresh lemon – A fresh lemon gives these lemon brownies the brightest, most flavorful citrus taste.
- Measure flour carefully – Too much flour can make lemon brownies dry. I’d suggest measuring by the tablespoon and making sure you spoon and level it.
- Don’t overbake – Bake just until the edges are set and the center is slightly soft. Overbaking can lead to a dry brownie.
- Line your pan with parchment paper – This makes removing and slicing the brownies easy and keeps the edges clean.
- Let brownies cool completely before glazing – Allow the brownies to cool completely so the lemon glaze sets smoothly instead of melting into the top.
- Add a little lemon zest on top of the glaze – The tiny flecks of zest make the glaze look fresh and bakery-style, and you get that burst of lemon scent right before you take a bite.
- Slice with a clean knife – Wipe your knife between cuts for neat, bakery-style lemon brownie squares.
Frequently asked questions
Dry lemon brownies are usually caused by overbaking or adding too much flour. Be sure to measure flour correctly and remove the brownies when the center is just set.
Fresh lemons are highly recommended. Fresh lemon juice and zest provide the best flavor and brightness compared to bottled juice.
Yes! These lemon brownies can be made a day or two in advance. Store them covered at room temperature or in the refrigerator, and glaze just before serving.
Yes, the lemon brownies are delicious on their own, but the glaze adds extra sweetness and enhances the lemon flavor.
Yes! A cream cheese glaze pairs perfectly with lemon brownies and adds a rich, tangy balance to the bright citrus flavor. It’s a great option if you prefer a slightly less sweet topping. See the recipe card below for this alternative topping.
I recommend using either Lindt or Ghirardelli. Either will work great.
Not at all. It helps balance the bright, citrus flavor!
This usually happens if the brownies are still warm. Make sure they are completely cool before adding the glaze.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Lemon Brownies
Ingredients
For the brownies
- 3 tablespoons (43g) salted butter (sliced into 3 pieces)
- 1/4 cup (50g) granulated sugar
- 1 large egg (room temperature)
- 1/4 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 3 oz (85g) white chocolate bar (coarsely chopped)
- 1/4 cup (32g) all-purpose flour
For the lemon glaze (optional)
- 1/2 cup (60g) powdered sugar
- 1 tablespoon lemon juice
For the cream cheese glaze (optional)
- 2 tablespoons (28g) cream cheese (softened)
- 1 tablespoon (14g) salted butter (softened)
- 1/2 cup (60g) powdered sugar
- 1/8 teaspoon vanilla extract
- 1 teaspoon milk
Instructions
For the brownies
- Add the granulated sugar to a medium bowl. Add the zest of the entire lemon. Rub the lemon zest and sugars together to release the oils in the zest.
- Slice the salted butter into 3 tablespoon pieces and place in a medium bowl. Finely chop the white chocolate and add to the same bowl.
- Microwave for 30 seconds. Stir to mix and then microwave again for another 15-20 second intervals. Stop to stir between intervals until it is fully melted and combined. Set aside.
- Add the egg, lemon sugar, lemon extract, vanilla extract to a medium bowl.
- Beat with a mixer until the mixture turns pale. About 2-3 minutes.
- Stir in the melted white chocolate butter mixture until fully combined.
- Add the flour and mix until just combined.
- Preheat your oven to 325°F. Line an 9×5-inch baking pan with parchment paper.
- Add the batter to the pan. Gently tap the pan on the counter to remove any air bubbles.
- Bake for 15-18 minutes, or until the top is lightly golden. Let cool in pan for at least 1 hour before adding the glaze. As soon as you add the glaze. Cool for at least another 30 minutes in the refrigerator to set the glaze. Then cut into squares.
For the lemon glaze (optional)
- Add the lemon glaze ingredients to a small bowl and stir to combine. If it is too thick for your liking, add a bit more lemon juice. If too runny, add a bit more powdered sugar.
For the cream cheese glaze (optional)
- In a small bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract. If the icing is too thick, add milk, 1 teaspoon at a time until desired consistency is reached.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Can this recipe be doubled and what size pan would you use?
Hi Shannon! Since my recipes are small batch, I didn’t test doubling it, but you should be good to do that using an 8×8-inch pan. All ingredients should be good to double, but I’d increase the granulated sugar to 2/3 cup and then do a bake time of around 20-23 minutes or so!
Are both glazes used or are they options? Maybe I’m missing something.
Ha! I had skipped the FAQ where this question was answered. Love these! Small batch for the win. 🍋
Haha, all good! Glad you loved them! I’d be so thankful if you could leave a rating on the blog post too! Happy small batch baking!