Description
These Lemon Brownies combine the rich sweetness of white chocolate with a bright and zesty lemon flavor, creating a unique twist on traditional brownies. Soft, moist, and topped with a tangy lemon glaze, they make a perfect dessert for spring or summer gatherings.
Ingredients
Scale
For the Lemon Brownies:
- 8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or similar)
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 3 tbsp (15 g) lemon zest (from 3-4 lemons)
- 1/2 tbsp vanilla extract
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
For the Lemon Glaze:
- 1 1/2 cups (195 g) powdered sugar
- 2-3 tbsp (30-45 ml) fresh lemon juice
- pinch of salt
- 1 tsp lemon zest, plus more for topping the brownies
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C). Lightly grease a 9×9 inch metal baking pan and line it with parchment paper, then set it aside.
- Melt Chocolate and Butter: In a double boiler over medium-low heat, melt together the chopped white chocolate and cubed unsalted butter, stirring continuously to ensure even heating. Remove from heat once fully melted and smooth.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, lemon zest, and vanilla extract until pale and smooth. Using an electric mixer on high speed can make this easier.
- Combine Wet Mixtures: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until well combined and smooth.
- Fold in Dry Ingredients: Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula just until combined, being careful not to overmix.
- Prepare Batter for Baking: Pour the batter into the prepared baking pan. Use a mini offset spatula to smooth the top evenly.
- Bake the Brownies: Place the pan in the oven and bake for 32-36 minutes. If the brownies start to brown too much near the end, loosely cover the pan with parchment paper. Allow the brownies to cool completely in the pan on a wire rack.
- Remove Brownies from Pan: Once cooled, use a butter knife to loosen the edges of the brownies from the pan and gently lift them out using the parchment paper.
- Prepare Lemon Glaze: In a medium bowl, whisk together the powdered sugar, fresh lemon juice, a pinch of salt, and lemon zest until smooth.
- Apply Glaze and Serve: Pour the lemon glaze evenly over the cooled brownies, smoothing with a mini offset spatula. Let the glaze set, then sprinkle with extra lemon zest. Cut into 16 squares and enjoy!
Notes
- Use high-quality white chocolate such as Lindt or Ghirardelli for the best flavor and smooth texture.
- Zesting the lemons before juicing is easiest to preserve both zest and juice for the glaze.
- For measuring flour accurately, spoon it into the measuring cup and level it off rather than scooping directly from the bag.
- If brownies brown too quickly on top, covering loosely with foil or parchment paper toward the end of baking helps prevent over-browning.
- Let brownies cool completely before glazing to ensure the glaze sets properly and doesn’t melt into the brownies.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 290
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 75mg
