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These lemon brownies are a fun lemony twist of a classic. A rich chocolate brownie, lemon icing, and chocolate ganache.
We attended a graduation party recently and one of the desserts was a brownie with a layer of frosting and then chocolate ganache. At first glance I figured it was just a white mint frosting but when I bit into it I was pleasantly surprised – it was lemon! I was in lemon heaven. Lemon isn’t my first thought for a flavor combo to work with chocolate, but work it does!
These are inspired by the Limone Brownie at Pizzeria Limone in Utah.
Ingredients
- Flour
- Sugar, granulated and powdered sugar
- Butter
- Cocoa
- Eggs
- Honey
- Milk and Whipping Cream
- Lemons, juice and zest
- Light Corn Syrup
- Baking Powder
- Salt
- Semi Sweet Chocolate Chips
How to Make Lemon Brownies
- Melt butter and mix in cocoa. Stir to combine.
- Allow mixture to cool.
- Add honey, eggs, sugar, flour, baking powder and salt
- Mix well
- Add nuts, if desired.
- Pour batter into a greased 9 x 13 pan.
- Bake at 350 degrees for 25 minutes.
- Allow brownies to cool completely.
Lemon Icing
- Add salt, corn syrup and powdered sugar to softened butter,
- Beat until smooth and fluffy
- Add lemon juice and lemon zest and mix.
- Add milk gradually until the consistency is a little thinner than cake frosting
- Spread lemon icing over cooled brownies, then place brownies in the freezer for a short time to stiffen the icing. About 20 minutes.
Chocolate Ganache
- Combine whipping cream, chocolate chips and butter in microwave safe bowl.
- Heat until butter and chocolate chips melt, stir to combine.
- Spread on top of chilled brownies.
- Refrigerate until ready to cut and serve.
It is fun to watch people’s faces when they first bite into one because they don’t expect the lemon! But they end of loving it!!
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Lemon Brownies
Ingredients
- 1 C butter
- ½ C cocoa
- 2 Tbsp honey
- 4 eggs
- 2 C sugar
- 1¾ C flour
- ½ Tsp baking powder
- ½ tsp salt
Lemon Icing
- 5 Tbsp butter
- dash of salt
- 3 Tbsp milk
- 1 Tbsp light corn syrup
- 2? C powdered sugar
- 1 Tbsp lemon juice
- 2 tsp lemon zest
Chocolate Ganache
- 1/3 cup whipping cream
- 1 1/3 cups semi sweet chocolate chips
- 1/3 cup butter
Instructions
- Melt butter and mix in cocoa
- Allow to cool
- Add honey, eggs, sugar, flour, baking powder and salt
- Mix well
- Add nuts
- Pour batter into a greased 9 x 13 pan
- Bake at 350 degrees for 25 minutes
- Cool
Prepare lemon icing
- Soften butter
- Add salt, corn syrup and powdered sugar
- Beat until smooth and fluffy
- Add lemon juice and lemon zest.
- Mix
- Add milk gradually until the consistency is a little thinner than cake frosting
- Spread icing over brownies
- Place brownies in the freezer for a short time to stiffen the icing
Chocolate ganache
- Combine whipping cream, chocolate chips and butter in microwave safe bowl.
- Heat until butter and chocolate chips melt, stir to combine.
- Spread on top of chilled brownies.
- Refrigerate to allow chocolate to set up and make easier to cut.
Nutrition Facts:
Vicki J. says
Please, pretty please convert this into a Small Batch recipe for two. I would love these, but it is only me now and I don’t need a 13 x 9 pan of brownies.
Leigh Anne Wilkes says
I’ll add these to my list!
Vicki J. says
Thank you! Tomorrow I am making your small batch cinnamon rolls.
I love that you have small batch recipes–they are just what I need.
Colleen says
These brownies are delicious! Did you use salted or unsalted butter? Your lemon layer looks so much thicker. Did you use a 9×13? Thanks for sharing such a wonderful recipe! It’s a keeper!
Leigh Anne says
Colleen, I’m glad you loved them to. I always use salted butter and I did use a 9 x 13 pan.
Marnie says
Oh, my! Brownies, lemon & chocolate on top? You are speaking my language! These look amazing. I can hardly wait to try them. YUM Thank you for sharing these!