Lemon Drizzle Brownies | Vegan


This is your sign to make Lemon Drizzle Brownies! They’re so easy to create and are the perfect spring/summer dessert. Ever since lemon brownies started trending all over Tiktok and Instagram I knew I had to try them! I adore lemon desserts, and these have that delicious brownie texture, minus the chocolate. So I suppose you could say they are blondies, but honestly, who knows.



- 1 cup caster sugar
- Zest from 2 lemons
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 1/2 cup butter
- 1 tbsp vanilla extract
- 2 tbsp lemon juice (1 lemon)
- 5 tbsp dairy-free milk (we used oat)
- 1/2 cup white chocolate chunks

For the lemon icing:

- 1/2 cup icing sugar
- Enough lemon juice to make the icing thick but pourable (around 1-2 tbsp)


1. Preheat the oven to 180C.

2. Start by adding the caster sugar and lemon zest to a small bowl and mix to combine.

3. In a large mixing bowl, combine the flour, baking powder, and caster sugar mixture.

4. Melt the butter in a microwave-safe bowl in 25-second bursts until completely melted.

5. Pour the melted butter, vanilla extract, lemon juice, and dairy-free milk into the mixture.

6. Whisk the ingredients and mix until smooth.

7. Fold the white chocolate chunks into the mixture.

8. Pour the mixture into a square baking tin lined with parchment paper.

9. Bake for 25-30 minutes or until golden.

10. Leave to cool completely before making the icing.

11. Blitz the pistachios.

12. Combine the icing sugar with the lemon juice (adding small amounts of lemon juice at a time) until it reaches a thick but pourable consistency.

13. Pour the icing on top of the brownies and add the pistachios on top. Cut into 9 squares and enjoy!

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