The next time you’re tempted to whip up a batch of lemon bars, take a detour into delicious territory by making Lemon Brownies instead. Lemon Brownies are a thing—and they just might outshine their bar-shaped cousins. They have the same bright lemony punch, but with a richer, denser texture that’s halfway between a fudgy brownie and a buttery cake. They’re basically a cross between a lemon bar and a pound cake with a tart bite.
These beauties come together with a handful of kitchen staples—and require no fancy techniques. The real magic is in their texture: soft, chewy, and melt-in-your-mouth moist, with just the right hit of tangy lemon to keep things bright. And let’s be honest, anything topped with a glossy lemon glaze is going to disappear from the dessert table faster than you can say “just one more square.”
So go ahead—shake things up a little. Lemon Brownies might not be traditional, but they’re irresistible. Bake a batch for your book club, your office, or just because it’s Thursday. Fair warning, you may never look at a lemon bar the same way again.
These delicious morsels of goodness come together in a few simple steps. Start by melting the white chocolate and butter together in the microwave—low and slow. Then whisk in the sugar, eggs, lemon zest, and juice, and finally the flour to create a silky batter with plenty of zing. Once baked, top the Lemon Brownies with a simple glaze for that glossy finish.
Be sure and let me know how you like this one, it’s a new family favorite and my house!!
Lemon Brownies
1 ½ cups white chocolate
1 cup butter plus 2 tablespoons
2 1/4 cups sugar
4 eggs plus 1 egg yolk
5 tablespoons lemon zest
1/3 cup fresh-squeezed lemon juice
3 1/3 cups plus 1 tablespoon flour
½ teaspoon salt
Glaze
1 cup powdered sugar
3 Tablespoons lemon juice
1 tablespoon lemon zest
Preheat the oven to 325 degrees. Grease a 9×13 glass baking dish. Melt the butter and the white chocolate together in a medium mixing bowl, using the least amount of heat as possible. Add the sugar and whisk it in well. Add eggs and yolk 1 at a time until all are incorporated. Add lemon juice and zest and mix well. Add flour and salt and mix just until it is incorporated. Pour the batter into the prepared pan and bake for 32- 34 minutes, just until the brownies are beginning to brown around the edges. Prepare the glaze by mixing all ingredients in a small bowl. Allow to cool completely before pouring on the glaze and slicing to serve.
Ready for a French adventure of your own? Whether it’s your very first trip to France or your fifteenth, the ATOP 2026 itinerary for Paris and the Loire Valley promises to dazzle!
My goal at A Taste of Paris is to exceed travelers’ expectations with bespoke, hard-to-get experiences that you’ll be talking about for years to come.
Linger over unforgettable meals paired with just the right wines, explore breathtaking sites and countryside that many travelers miss, and enjoy cooking side by side with French chefs in authentic kitchens, all expertly curated for your enjoyment.
Registration opens soon, and trips always sell out, so join the WAITLIST NOW to be first in line to claim your seat.
Join ME in the KITCHEN!
Thursday, July 17th, 6:30-9:00 An Evening of French Culinary Delights Join me for a festive, hands-on cooking class where laughter fills the kitchen and every dish tells a story. Whether you are a seasoned home cook or a beginner, this evening promises to be both entertaining and filled with delightful indulgence. We will begin the merriment by crafting the vibrant Piquillo Pepper Tapenade, smoky and sweet, served on crisp toasts. Our first course will be the oh so French, Creamed Leeks with Seared Scallops. The leeks will be sautéed until tender and topped with perfectly seared scallops that boast a golden crust with a rich, tender interior. For our main course, we will prepare and savor Chicken Provencal, filled with garden READ MORE and Register
Saturday, August 30th, 10:30-1:30 Let’s Make Pasta 4 Ways! After learning from Italian chefs, Lorie will share all the secrets to creating pasta dishes so good you will want to cry! We will start the day by creating 4 taste-tempting sauces using the best from the garden. First up, Vibrant Roasted Red Pepper Blush Sauce, so luxurious and creamy you’ll be diving back in for more, followed by a true Italian classic, Pomodoro Sauce, perfect for anytime and made in a matter of minutes. Next up, decadent and satisfying Chicken Pesto Sauce dusted with parmesan and last but certainly not least, my favorite, Roasted, Vine Ripened Tomato Sauce topped with zesty sausage, a sauce so thick and jam packed with flavor your tastebuds will sing. READ MORE and Register
Second Date Friday, October 10th, (September 5th, SOLD OUT) 10:30-2:00 Artisanal European Loaves- Work with a small group of 4-5 people to uncover all the secrets of beautiful, freshly-baked Artisanal European loaves just like in the French Boulangeries. All techniques and ingredients are tailored for the American home chef with no shortcuts on flavor and quality! There is nothing like the wafting aroma of freshly baked bread coming from the oven. Imagine yourself with the mastery to produce European-style, artisan loaves quickly and with ease in your own home! You can! I’ll show you how! Your family and friends will be so impressed! Lessons on cold fermentation, autolysis, and scoring will all be taught. We will prepare bread from start to finish, and each guest will take home a 500-gram Boule or Tabatiere to be shared with their family. READ MORE and Register
