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 the oven to 350°F. Line a 9×9-inch baking pan with parchment paper.

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

Step 3: In a medium bowl, whisk together the sugar and 3 tablespoons lemon zest to coat the sugar with lemon flavor. Add this mixture to the butter and cream together. Stir in the vanilla extract and add the eggs one at a time, mixing well after each addition.

Step 4: Place the white chocolate chips in a microwave-safe bowl and melt slowly in 20-second bursts, stirring each time, until fully melted. Avoid overheating.

Step 5: Mix the melted white chocolate into the butter mixture, then add 3 tablespoons lemon juice and combine thoroughly.

Step 6: Whisk the salt into the flour, then add the flour to the wet ingredients. Mix until just combined, being careful not to overmix.

Step 7: Pour the batter evenly into the prepared pan. Bake for 35 to 38 minutes, starting to check at 25 minutes. If the top browns too quickly, cover with foil and continue baking. Insert a toothpick into the center to ensure it comes out clean. Remove from oven and allow to cool.

Step 8: While the brownies cool, prepare the topping. Soften the cream cheese in a small bowl using a hand mixer. Add powdered sugar, 1 to 3 tablespoons lemon juice, and 1 tablespoon lemon zest. Mix until smooth and creamy.

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

Tips & Variations

Use fresh lemons for zest and juice to get the brightest flavor.

If you prefer a less sweet topping, start with 1 tablespoon lemon juice and add more to taste.

For extra texture, fold chopped nuts into the batter before baking.

You can substitute white chocolate chips with white chocolate chunks for a more rustic bite.

Storage

Store the frosted lemon brownies in an airtight container in the refrigerator for up to 4 days. To serve, bring them to room temperature or enjoy chilled. If you want to freeze, wrap brownies tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before adding topping or enjoying.

FAQs

Can I make these brownies without a mixer?

Yes, you can mix the ingredients by hand using a whisk and sturdy spoon, though a mixer speeds up the process and ensures a smoother batter and topping.

What can I use instead of cream cheese for the topping?

If you prefer a dairy-free option, try using a thick coconut cream or a vegan cream cheese alternative. Adjust the powdered sugar and lemon juice to taste for the right consistency and flavor.