• Sarah Cohan

Lemon "Brownies"

This is not my recipe. I say that up front because the way that recipe publishing works is that you usually make some type of small adjustment to someone else’s - if not a few adjustments - and it essentially becomes yours. The etiquette is that you always give credit via an “adapted from” byline, but no one can copyright recipes. So, I feel it necessary to state up front, and before anything else, that is the BOMB.

She has a recipe called “Lemon Lemonies”, which I’ve re-dubbed here Lemon Brownies, and they’re simply incredible. They’re not technically brownies because brownies are…well, brown (c/o chocolate), but it’s the clearest way to explain their texture. They’re fudgy white chocolate and lemon brownies, and BOY are they lemony! I’ve rambled before about my love of all things lemon, and I was ecstatic when I first made these. Having a non-lemon-bar (the traditional shortbread crust topped with lemon curd) finger-food super lemony dessert in my arsenal is heaven, and the texture of these is divine. Also, they’re silly easy to make.

Happy Baking!


MAKES 24 bite-size brownies/16 regular brownies


  • 3/4 cups white chocolate or white chocolate chips (4.5oz)

  • 1 stick butter, melted

  • 2 eggs

  • 3/4 cups sugar (150g)

  • 1/4 cup lemon juice (from about 2-3 lemons)

  • 1.75c AP flour (210g)

  • pinch of table salt

  • 2 cups powdered sugar (227g)

  • 1/4-1/3 cup lemon juice (from about 2-3 lemons)

  • about 1 tablespoon lemon zest

  • 8x8 pan

  • aluminum foil

  • baking spray or extra butter or shortening

  • medium to large glass mixing bowl

  • whisk


  1. Preheat oven to 350 degrees. Line a 8x8 pan with heavy duty aluminum foil (use THIS tip!) and spray with baking spray or grease the bottom & sides with butter or shortening.

  2. Melt 1 stick of butter and 3/4c white chocolate in your mixing bowl - to do this start by microwaving for one minute, then stir, and continue melting/stirring in 20 second intervals. Once it’s almost fully melted (but there are still a few lumps of chocolate), whisk until smooth and slightly cooled so that you don’t cook your eggs in the next step.

  3. Add 2 eggs, 150g sugar, and 1/4c lemon juice and whisk until combined.

  4. Stir in gently 210g AP flour and pinch of salt until just combined (if it’s easier you can switch to a spatula here).

  5. Spread the batter evenly into the pan, and bake 26-28 minutes, until a tester comes out with no wet batter (a few crumbs are ok).

  6. To make the glaze, whisk 2c powdered sugar (227g) and 1/3c lemon juice until smooth. You can use a little more or a little less lemon juice to get a somewhat thin and pourable consistency.

  7. Once the bars are out of the oven (it’s ok to do this when they’re hot, or you can wait a bit - your choice), pour the glaze evenly over the bars, and then zest a lemon evenly over the top (or you can zest 1TB first and sprinkle it over with your hands).

  8. Set the bars aside to cool at room temperature at least 2-3 hours, then cover and refrigerate at least one hour or up to 24 hours before slicing. Trust me - they’re MUCH easier to slice when they’re cold!

  9. Try not to eat them all in one sitting. Good luck with that.

custom desserts

boston, massachusetts

© 2014 by Sarah Cohan