The Best Fudgy Lemon Brownie Recipe

by Layla suzette

How to make the best Fudgy Lemon Brownies ever! Moist and soft, they literally melt in your mouth. Flavored with fresh Lemon Zest and Juice, they are the perfect refreshing Summer Dessert! Enriched with White Chocolate and topped with an irresistible Lemon Glaze on top.

If you prefer a cakey texture than a fudge one, read the notes in the written recipe down below.

Fudgy Lemon Brownie Recipe

Fudgy Lemon Brownie

Rating: 5.0/5
( 1 voted )
Serves: 9 Brownies Nutrition facts: 200 calories 20 grams fat


Lemon Brownies:

  • 3 Eggs (use very yellow yolk eggs to get yellow brownies)
  • 140 g (2/3 cup) White Sugar
  • Zest of 2-3 Lemon
  • 130 g (1/2 cup + 1 tbsp) Unsalted Butter
  • 60 g (2 oz) White Chocolate, chopped
  • 130 g (1 cup) All-Purpose Flour
  • 40 ml (2 ½ tbsp) Fresh Lemon Juice (about 1 ½ lemon)

Lemon Glaze:

  • 125 g (1 cup + 2 tbsp) Powdered Sugar
  • About 2-3 tablespoons Fresh Lemon Juice (add little by little)


Prepare Lemon Brownies:

  1. In a big size bowl add Sugar, Eggs, Lemon Zest and whisk until foamy and well combined:
  2. Place Butter and White Chocolate in a heat-proof small bowl and melt over a bain-marie until melted (or microwave).
  3. Add melted butter mix in the egg mix and whisk hard until completely incorporated.
  4. Sift flour in the batter, add Lemon Juice and whisk until well combined (don’t overmix, even if you’re using an electric mixer, or your brownies will turn out hard!).
  5. Transfer the batter in a lined with parchment paper and greased square cake pan (20x20 cm – 8x8 inch).
  6. Bake in a preheated oven at 180°C for 17 minutes. Don’t overbake it: a toothpick will come out clean but a little moist.
  7. Let cool down slightly. Transfer on a wire rack to cool down completely.

Prepare Lemon Glaze:

  1. In a medium-size bowl add Powdered Sugar and add little by little the Lemon Juice until getting a thick glaze
  2. Glaze evenly the Brownie’s top using a spatula.
  3. Allow the glaze to set for about 30 minutes before cutting.
  4. Cut in 9 square.
  5. You can store it at room temperature in an airtight container for about 3 days.


Makes 9 Brownies (20x20 cm – 8x8 inch square cake pan)
If you want fudge and dense brownies use a whisk and don’t incorporate too much air; if you prefer cakey brownies, use a hand mixer and whisk at high speed for some minutes to incorporate air.
Be careful don’t add too much Juice or your glaze will turn out too runny; if it will be, add more powdered sugar to get the perfect thick consistency.
For perfect cuts, heat a stainless steel serrated knife and clean it every time you make a cut.

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