Lemon Bar White Chocolate Brownies
A chewy, fudgy white chocolate brownie base + a tangy, creamy lemon bar filling = Lemon Bar White Chocolate Brownies. And they are amazing!
These lemon bar white chocolate brownies definitely fall into the category of recipes I wish I could make you make. Like, today. No delays. ASAP.
They are next-level delicious! I am a huge lemon dessert fan, and these are easily on my top favorite lemon desserts of all time list.
The combination of the soft and chewy white chocolate brownie-blondie bar with the bright and zesty classic lemon bar filling is so insanely good, these should come with a warning label: must get them out of house ASAP.
White Chocolate for the Win
White chocolate, more often than not, annoys me. I really don’t like it. Unless it is melted and incorporated into something. Like these stellar recipes:
- White Chocolate Pecan Blondies (ridiculously simple and good)
- Amazing Lemon White Chocolate Cheesecake (some of my favorite cheesecakes call for melted white chocolate)
- And a few other favorite white chocolate recipes
Thanks to the white chocolate that is melted in the base of these ultra-chewy brownies*, I just don’t know if I’ll ever be satisfied with an old school shortbread crust for lemon bars again.
*let’s not spend our precious time debating about whether these are technically “brownies” or not.
The simple white chocolate brownie base starts with…you got it…white chocolate and butter.
Since white chocolate chips are notoriously bad melters, I always stick with the white chocolate baking bars. NOT almond bark or candy coating. You want real, live white chocolate.
The Ghirardelli white chocolate bars are pretty readily available in my small town grocery store right above the chocolate chips.
At first, the butter and white chocolate mixture will act like it doesn’t want to come together, but with a little aggressive whisking, it will.
Into the batter goes the sugar, eggs, vanilla and fresh lemon zest. Don’t skimp on that!
Are you loving the one-bowl aspect of this recipe so far? I am too! Don’t worry, we’re about to crash that party pretty quick.
But for now, the flour, baking powder and salt get mixed in. The batter is soft and spreadable but still a bit thick. Slather it evenly in the bottom of a foil-lined metal baking pan. Foil = easy cleanup.
And then bake the crust until just barely set, about 18-20 minutes.
Lemon Bar Filling
This lemon bar filling is a slight adaptation from my favorite lemon bars.
It’s bright and fresh and creamy and perfect. And it’s really easy.
Whisk together the eggs, lemon juice, sugar, flour and lemon zest. And then pour it over the baked and still-warm crust. At this point, it should feel like a regular day at the office making a glorious pan of lemon bars.
Now, I’m just speaking truth here, but when the bars come out of the oven, they kind of look a mess. A little splotchy. Some bubbles. And if your oven racks for some odd reason aren’t completely level like mine (apparently), the filling may be a little thin on the edges or skewed to one side.
We don’t stress about those things around here. We champion the wins. And we also champion what we learn from life lesson #49: powdered sugar fixes all the things.
Powdered Sugar Tips
As the bars cool, the warm filling sets up to a pudding-like, lemon curd consistency. And before you serve them, you’re going to dust the guts out of the bars with powdered sugar.
A small fine mesh strainer or handy little dusting wand {aff. links} works wonders for the job.
You can do this before you cut or after.
One thing to remember is that the powdered sugar melts into the top of the bars the longer it sits, so dust the bars with powdered sugar right before serving.
I’m not entirely sure the pictures do these magical little bars the justice they deserve.
But if you’re a fan of lemon bars in any form (or if you love desserts like these epic lemonies), you should probably put these lemon bar white chocolate brownies into your baking schedule. Today would not be too soon.
Cut them into small squares or larger, more ambitious servings. On a platter, they can easily be picked up and eaten out of hand, but it’s totally ok to plate them and dig in with a fork, too.
Honestly, don’t overthink the details. Just make them.
One Year Ago: Easy Choco-Banana Bars
Two Years Ago: Thick and Creamy Lentil Soup with Lemon {Instant Pot or Stovetop}
Three Years Ago: The Best White Sandwich Bread
Four Years Ago: Cheesy Ricotta Stuffed Shells
Five Years Ago: Fudgy Coconut Oil Brownie Bites
Six Years Ago: Thai Chicken Crunch Wraps
Seven Years Ago: Chocolate Frosted Brownies
Eight Years Ago: Easy Rustic Crusty Bread with Tutorial {No Mixer, No Kneading}
Lemon Bar White Chocolate Brownies
Ingredients
White Chocolate Brownies:
- ¾ cup (170 g) salted butter
- 6 ounces (170 g) white chocolate, chopped (see note)
- 1 ½ cups (318 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 to 2 teaspoons fresh lemon zest
- 2 ½ cups (355 g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
Lemon Bar Layer:
- 4 large eggs
- 1 ⅓ cups (283 g) granulated sugar
- 1 teaspoon fresh lemon zest
- ⅔ cup fresh lemon juice, from about 4-5 lemons
- ¼ cup (36 g) all-purpose flour
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch baking pan (I use metal) with foil (for easier cleanup). Grease the foil with nonstick cooking spray. Set aside.
- For the white chocolate brownies, combine the butter and white chocolate in a microwave-safe bowl and heat for 1-minute increments, stirring in between, until smooth.
- Stir in the granulated sugar, eggs, vanilla extract, and lemon zest and mix until evenly and well-combined. Stir in the flour, salt and baking powder until smooth.
- Spread the batter evenly in the bottom of the prepared pan. Bake for 20-22 minutes until the brownies are just slightly set but still soft in the center.
- For the lemon bar layer, in a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth and well-combined.
- Pour the lemon mixture over the top of the warm white chocolate brownies. Return to the oven and bake until the lemon layer is set, about 18-20 minutes. It’s ok if there are bubbles on the surface of the lemon layer. They won’t look very pretty coming out of the oven but they’ll get pretty in just a sec.
- Let the bars cool completely in the pan. Refrigerate until ready to serve. When ready to serve, dust the top of the bars with powdered sugar. Cut into squares and serve immediately (the powdered sugar melts into the bars the longer they sit, so dust only when ready to serve).
Notes
Recommended Products
Recipe Source: adapted from Food Network magazine Jan/Feb 2020
Would it work to double these and cook in a half sheet?
I think the layers might be a bit too thick for a half sheet pan.
I used a glass pan & the lemon layer went to the bottom somehow? Any tips for next time? Maybe I should let the crust cool a lil before I dump the lemon on, HELP!!
Hi Melanie, hmmm, maybe letting the crust cool could help. Glass pans can be a bit finicky with baking – they don’t conduct heat the same way as a metal baking pan. Try reducing the oven temperature by 25 degrees and keep an eye on baking time (may need to add a few minutes). That might help!
They turned our beautifully but need to know if I can freeze them because I just learned kids are coming into town this weekend!
Yes, these should freeze well!
I can’t say enough good things about these bars. I’m our groups unofficial baker. We’ve had some long weeks lately so I surprised people with a sweet treat this week. I’ve received comments like ‘these are the best lemon bars’, ‘can you jar the lemon layer and sell it to me?’ To ‘I’ve never had a crust like this and it’s what makes this recipes.’ Needless to say these are hands down the best lemon bars I’ve made and by far the most popular dessert I’ve made for the group (and I’ve made a lot). I keep coming back because your recipes are so darn delicious. Thank you for sharing!
I loved reading this, Jen! Thanks for letting me know these bars were such a hit!
This one didn’t quite work perfectly for me. The bottom layer cooked faster than the 20 mins and was a bit overdone. I also found it to be too thick, so 3/4 of this square is the crust. There is an enormous amount of sugar, so I subbed in more than half with Erythritol and that worked fine.
Turned out delicious. I reduced the amount of sugar by half.
I’m not a big lemon person, but ever since I discovered lemon squares about a year ago, I’ve made an exception. Now I’m in love with them and have already tried a few recipes. This recipe makes very decadent lemon squares, so a little goes a long way! So delicious!
Hey Mel! I made these the other day but the Lemon layer didn’t set in the oven, even though I cooked them for about 35 minutes. They did set in the fridge though, did I do something wrong? Also, I thought the white chocolate brownie part would be more crumbly and the batter less thick, it was more like a soft sugar cookie. They were really good though!
Hi Mary, I think you made them exactly as they should be! The white chocolate brownie is soft and chewy. And the lemon layer will set up more in the fridge.
Hi Mel how thick should the bottom layer or the crust be? Whats the best thickness level for this please thanks.
The base layer is about 1/4-inch thick
These were AMAZING! Not too sweet, yet full of flavor and not dry at all! I added white chocolate drizzle on top for decor!
I would recommend for anyone to give these yummy bars a try!
5 star for sure! Thanks Mel!
Thanks so much, Julia! So glad you loved them!
Is the brownie layer really thick? I was expecting more of a runny batter, but it was very thick- didn’t want to spread but it’s baking now! Can’t wait!!
The brownie batter is a little bit thick – sounds like you probably did it just right!
I must’ve underbaked the brownie… somehow after baking the crust, then pouring the lemon bar layer on and baking the second time the layers flipped!! Hahaha I guess the crust floated to the top. I don’t know what I did wrong, I did use a glass pan with parchment paper and did 325 (because of a comment), I added extra time to both layers while baking.
What is the difference cooking in glass vs metal 9×13? I haven’t ever tried the metal kind, do you recommend one?
These are amazingly delicious! I made them for my birthday “cake” and they were a hit! They remind me a bit of your lemon white chocolate cheesecake – same mellow creamy lemony vibes going on. Super yum!
Glad you loved them, Kim – and happy birthday!
Lemon and white chocolate, my two favorites in one recipe, thank you!
For those of you who find this recipe and need to make it NOW – white chocolate chips work (I used Toll House brand). While I’m sure the chocolate Mel suggested is a much better option, I still think they turned out MARVELOUS! I will for sure be making these again and again!
I’m happy to hear that, Leah! Thanks for the report back (I guess I shouldn’t be such a white chocolate chip snob…haha).
Same here! My white chocolate bar somehow stayed behind at Walmart after I paid, and I wasn’t about to go back! So I used good ole Tollhouse that I had on hand. Melted great! My bars are in the oven currently…. the base was really thick in the pan, curious how they will turn out.
Do you have a vegan version of this by chance or what I can use in place of the eggs?
I don’t have a vegan version, sorry! I know a lot of people have good luck subbing in the “flax egg” substitute in baking.
My mouth has watered every time I look at these pictures! I am going to half the brownie recipe and make it in a square pan so I don’t eat them all by myself, but do you think if I kept the lemon bar part the same and didn’t halve it, the flavor would drown out the brownie? Or is the lemon bar layer already pretty thick? In your pictures the two layers blend so nicely I almost can’t tell where one ends and the other begins.
I actually think the same amount of lemon layer in a smaller pan would be delicious!
Making these for Sunday family dinner and cannot wait to dive in. My kitchen smells heavenly!
Hope you enjoyed them, Adrienne!
Hi Mel!
Do you find the Ghirardelli white chips to be bad melters also? I happen to have those on hand and thought I’d check with you before I go out to purchase their white chocolate bar…
Thanks
Of all the white chocolate chips out there, Ghirardelli do the best when melted so I think you could try using them!
I made these and a coworker barged into a meeting to tell me how much he loved them and declared them in the Top 3 Best Things He’s Ever Eaten. He may have never eaten a lemon bar before, so thank you for the solid recipe and for changing my coworker’s life.
I used nonstick foil in a glass pan and hoped for the best, but next time will probably grease the foil too. They came out intact but required a little more wrestling.
I also misread the proportions as I was in a hurry, so I used about 2T lemon zest in the base and none in the top- predictably, still delicious. I’ll try it as-written next time.
Thank you for the review! I was laughing out loud at your coworker. Glad he loved them so much!
These were really good! Except mine didn’t come out of the foil well, but that’s just me. They always end up sticking to it! But we loved them! Thanks!
Darn it about the sticking issues (are you using a glass or metal pan?)! Glad you enjoyed them anyway!
I am a lemon lover and these were so easy and so good. Another home run!
Made these for my husband’s 95 year old grandma who also shares an affinity for all lemon desserts. She doesn’t enjoy eating much anymore but loved these.
That made my day, Rachel! I think 95-year old grandmas deserve all the lemon desserts they want!
She asked me the other day to make them again! You seriously hit it out of the park with this one.
(Of course I said I would. Hello, they’re heaven in your mouth.)
My daughter is making these right now and they smell so good! In answer to a comment above, Rootitot’s Lemon Curd in the IP is delicious!!!
Thanks, Amber!
This lemon bar was a big hit with my co-workers. Was told knocked it out of the park. Thanks for such a great recipe.
Also wonder of the choco-banana bars freeze well?
Thanks, Linda! And yes, those banana bars freeze great!
Hi mel! These look amazing! So I have this ginormous bag of “van Leer White Chocolate Snaps” from Orson Gygi. I need to find ways to use it up, would that work in this recipe or would you recommend the bar instead? Thanks Mel!
Nevermind, just re-read your post. Sounds like I should stick with the bar. Thanks
Hey Pam…yeah, those sound like more of the wafer/candy coating variety and I think the flavor of the bars wouldn’t be quite as good!
Made them. Loved them. And so did my brother! Called him after the first bite to swing by on his way home from work to pick them up. He did something even better. He brought my nieces with him and they loved them too. The hubs is traveling for work and these are too dangerous to have in the fridge, especially with a busy 14 month-old. I could see myself eating them for B, L and D!! Thank goodness for family it help me in these dangerous situations
P.S. I wasn’t feeling up for grocery shopping today. Made them with only a 4 oz bar of white chocolate and they were still delish.
Thanks for the review!! And you are such a nice sister! 🙂
Going to try this with the SEEDLESS lemons I saw in Aldi. Are those a new thing or have they always been around?
Oh wow. Go Aldi. I’ve never seen those!
Oh you are Killing Me! I am packing to move in a few days and baking is off the table around here. It will be f o r e v e r until our stuff arrives at the new place and we unpack and I’m up for baking. I guess I have to hope the new neighbors read your blog and welcome us with a plate of these 🙂
Oh man, good luck with moving!! It’s the worst…but you’ve got this!
Can I use a glass pan? I don’t have any metal ones
Glass bakes differently than metal and I don’t have the best experience using it for bar recipes like this but if that’s what you have, decrease the oven temp by 25 degrees and that should help.
These look delicious! Do you think they would turn out well if I swapped the lemon zest and juice for lime zest and juice? I have a bunch of limes that I need to use.
Yes, I think it would be delicious!
Clare, please post back when you try it with lime, would love to know how they turned out!
They turned out fine. Honestly, I’d have thought it was lemon if I hadn’t made it myself. I think if I use lime again, though, I’ll up the zest quite a lot, because it did lack the punch I’d expect from lemon bars.
Side note, I used the Prepear app when I made this, and it reversed the order of the ingredients, which caused me to put 4 eggs into the base ingredients. Fortunately, I caught my mistake in time to save it. I ended up doubling all the base ingredients and had 2 pans of the base. I proceeded with the recipe as written (other than using lime) for the one pan. For the other pan (the one my kids have affectionately referred to as my “oops”) I omitted the lime zest and just made white chocolate brownies. I have to say, both pans turns out yummy, but the favorite was the”oops.”
Thanks for the detailed review, Clare! Sorry about the issues with Prepear – I’ll look into that right now and make sure going forward that doesn’t happen (super annoying!). Good feedback on the lime flavor.
I am making these today for a girls lunch tomorrow!
I want to try using limes because this reminds me so much of my husbands favorite Sees candy “key lime pie truffles in white chocolate!” Do you have a lime version? I’m wondering if I should use the same quantities for limes…
I think you could definitely sub the same amount of lime zest and juice in for the lemon in this recipe. Yum!
I like Amy’s comment – Can you freeze them – Only the two of us and a 9×13 pan means I would eat the majority. Not that I would complain
I’m not sure how they would freeze – I’m guessing pretty well if you wait to dust them with powdered sugar after they are thawed and right before serving. I think the recipe would pretty easily halve for an 8X8- or 9X9-inch pan.
Mel,
These look incredible – I need to try these! Lemon and white chocolate – YUM!
They are so good! I hope you like them if you try them!
These look wonderful!! How far ahead do you think you could make them?
A couple days for sure – probably 2-3 (refrigerate them until serving)
Oh, Mel,
This recipe is speaking my love language! Lemon, white chocolate…. I will be making these as soon as my doozy of a winter cold goes away and I can taste and smell again!
Wishing you a speedy recovery, Jackie! We’ve been fighting those nasty colds around here, too.
This looks like something made with lemon curd. I love making lemon curd in my instant pot, but never know what to eat it with (other than “a spoon”). Can’t wait to try these
Holddddddd on…lemon curd in the IP?! I didn’t know that was a thing! Where is your recipe from?
Look up Rootitoot lemon curd. The instant pot Facebook posted it in honor of the recipe’s author, so it is finally a public recipe that can be shared. It is so good!
Lemon curd is the best! I, too, am guilty of eating it with a spoon.
Do you think these would work well frozen?
Hi Aimee, I haven’t frozen them so I’m not sure. I know the brownie base would freeze fine, but I’m not sure about the lemon curd. I definitely think it’s worth a try (I wouldn’t dust with powdered sugar until they are thawed and ready to serve)
I have frozen regular lemon bars with great success so I would imagine that these would also freeze well. Just dust with powdered sugar after defrosting.