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Lemon Brownies

tastesbetterfromscratch.com · 2025 · 9 squares

Against 1,221 brownie recipes

No cocoa, unlike 62% of recipes and less sugar than 78%.

What the 13 “lemon” brownie recipes do differently →

Get the method at tastesbetterfromscratch.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • No cocoa at all, where 62% of recipes use some (most of those 20 to 59% of the flour weight).
  • Less sugar than 78% of recipes: 150% of the flour weight against the typical recipe's 224%.
Chocolate: 100%, 33rd percentileCocoa: 0%, 19th percentileFat: 113%, 37th percentileSugar: 150%, 20th percentileEgg: 118%, 43rd percentileLeavening: 0%, 30th percentileSalt: 2%, 68th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • ½ cup butter ((113 grams))113 g
  • 2/3 cup chopped white chocolate* ((100 grams or 3.5oz))100 g
  • 3/4 cup granulated sugar ((150 grams))150 g
  • 2 Tablespoons lemon zest≈ 12 g
  • 2 large eggs≈ 100 g
  • 1 egg yolk≈ 18 g
  • 1 Tablespoon lemon juice≈ 15 g
  • 3/4 cup+ 1 Tablespoon all-purpose flour ((100 grams))100 g
  • 1/2 teaspoon kosher salt≈ 2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup powdered sugar ((120 grams))120 g
  • 1-2 Tablespoons fresh lemon juice (, as needed)≈ 22 g

flour 100 gbatter 610 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

  • Chocolate100% · 33rd percentile
  • Cocoa0% · 19th percentile
  • Fat113% · 37th percentile
  • Sugar150% · 20th percentile
  • Egg118% · 43rd percentile
  • Leavening0% · 30th percentile
  • Salt2% · 68th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
23 to 25 minutes
median 30 minutes

Keep exploring

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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.

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