Description
These Lemon Brownies combine the rich, creamy texture of classic brownies with a bright, tangy lemon flavor. Made with white chocolate, fresh lemon zest, and lemon juice, these delightful treats are topped with a smooth lemon glaze for an extra burst of citrus. Perfect for lemon lovers seeking a unique twist on traditional brownies.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter
- 1 (4 oz) white chocolate bar (Ghirardelli recommended)
- 3/4 heaping cup granulated sugar
- 2 Tbsp lemon zest (from about 2 large lemons)
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp all-purpose flour, spooned and leveled
- 1/2 tsp salt
- 1/8 tsp baking powder
- 2 Tbsp fresh lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch light-colored aluminized steel baking pan with parchment paper and set it aside to prepare for baking.
- Melt Butter and White Chocolate: Place the unsalted butter and white chocolate in a microwave-safe bowl. Microwave covered with a paper towel for 1 minute, then stir. Continue heating in 15-30 second increments, stirring each time until the mixture is melted, smooth, and slightly cooled to prevent burning.
- Create Lemon Sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together between your fingertips to release natural lemon oils, infusing more lemon flavor directly into the sugar.
- Add Eggs and Extracts: Add the eggs, egg yolk, lemon extract, and vanilla extract to the lemon sugar mixture. Whisk vigorously for about 1 minute until combined and slightly frothy.
- Combine Chocolate Mixture: Pour the slightly cooled white chocolate and butter mixture into the egg mixture. Gently fold until fully combined, being careful not to overmix.
- Add Dry Ingredients: Sift together the all-purpose flour, salt, and baking powder. Add them to the wet ingredients and fold a few times gently, just until no flour streaks remain.
- Add Lemon Juice: Stir in the fresh lemon juice last, folding the batter until just incorporated to maintain texture.
- Pour Batter Into Pan: Transfer the batter evenly into the prepared parchment-lined baking pan, smoothing the top.
- Bake: Bake in the preheated oven for about 25-30 minutes. The edges should be golden brown while the top remains pale. A toothpick inserted in the center should come out mostly clean with a few moist crumbs attached. Avoid overbaking to keep them moist.
- Cool Completely: Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack before glazing.
- Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until thick but pourable. Adjust consistency if necessary.
- Glaze and Garnish: Spread the lemon glaze evenly over the cooled brownies using an offset spatula. Optionally, sprinkle additional lemon zest on top for extra zing. Let the glaze set for 15-30 minutes.
- Slice and Serve: Once set, cut the brownies into 9 squares and enjoy. Store leftovers at room temperature for 2-3 days.
Notes
- Use room temperature eggs to ensure smooth batter and proper emulsification.
- Do not overmix the batter once flour is added to avoid dense brownies.
- White chocolate quality affects flavor; premium brands like Ghirardelli yield best results.
- For an extra lemon punch, you can fold in white chocolate chips before baking.
- Ensure the brownies cool completely before applying the glaze to prevent it from melting.
- Store brownies in an airtight container at room temperature to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
