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These Lemon and White Chocolate Brownies are an awesome alternative to a classic dark chocolate brownie. These differ from blondies in that they are created using melted white chocolate as the base. The easy brownie recipe result is rich and fudgy, which the lemon then cuts through. The addition of white chocolate chunks creates a killer texture contrast when eating!
The white chocolate base balances so well with the add ins for a gorgeous treat. The honey in these can easily be swapped for any kind of sticky sweet syrup, like maple or golden syrup. If you’re thinking about adding in extra mix-ins/fruit/nuts, then GO for it! This a very versatile recipe for exactly that, meaning you can make them your own.
The brownies themselves are rich, with the lemon cutting through for a good balance of flavours. These are a fabulous summer bake and are a great thing to bring to picnics, BBQs, garden parties or just to make on an easy Sunday afternoon. That said, they are also wonderful for a wintry bake that will make your kitchen sing with the smells of zesty lemons!
For these white chocolate brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller, and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
These brownies come together really quickly, with minimal hassle! The ingredients should all be easy to find in your local supermarket. The drizzle on top is, of course, optional. If doing this though, make sure to do it once the brownies have totally cooled otherwise you’ll find that the chocolate melts and spreads rather than maintaining the drizzle look!
For these brownies you will need the following ingredients:
- Light Brown Soft Sugar
- Granulated Sugar
- Unsalted Butter
- White Chocolate
- Medium, Free Range Eggs
- Honey (see notes to substitute)
- Fresh Lemon Zest
- Plain Flour
- Chopped White Chocolate
- Optional: Lemon Extract
I am a huge fan of these brownies. They offer something different to the classic, and have always gone down so well with friends and colleagues. They’re a perfect treat to have sitting in the kitchen for whenever you need a pick me up! I always use bulldog clips (like these) to keep the baking parchment in place – it makes pouring the mixture in so much easier!
TIPS FOR THE BEST Lemon and White Chocolate Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Chocolate: I use lots of chopped white chocolate as a mix in, but chocolate chips or really any chocolate will work!
- Lemon: Use fresh, unwaxed lemons as you will be adding freshly grated zest. I make a recommendation in the recipe for lemon extract, as this gives flavour with minimal liquid. If you don’t want to use this, they’ll still taste great.
- Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning! Also, the addition of extra white chocolate on top is optional but highly recommended.
For these Lemon and White Chocolate Brownies I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Mocha & Pecan Blondies or these Lemon Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.
Lemon and White Chocolate Brownies
Ingredients
- 125 g White Chocolate Melted
- 170 g Unsalted Butter Melted
- 75 g Light Brown Soft Sugar
- 125 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tbsp Honey See Notes for Subs
- 2 tsp Lemon Extract Optional
- Zest of 1 Lemon
- 110 g Plain Flour
- 150 g White Chocolate Chopped
Optional Drizzle
- 20 g White Chocolate Melted
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together the melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the lemon extract (if using), honey and lemon zest and mix again.
- Now, add the melted chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again.
- Add the flour and fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped white chocolate.
- Pour the batter into the lined pan. Bake for approx 30-35 minutes – until the mixture is no longer 'wobbling' and looks golden. Let cool on a wire rack before slicing and serving! OR optional: melt the white chocolate and use a teaspoon to drizzle, add some extra lemon zest to finish!
