Bright Lemon Brownies
Bright Lemon Brownies
Ingredients
For the Lemon Brownies
- 1 1/2 cups granulated sugar
- 2 lemon, zested (about 2 tablespoons zest)
- 1/2 cup unsalted butter, cubed and softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 tablespoons lemon juice, freshly squeezed (from 1 lemon)
- 1 large egg
- 1/2 teaspoon salt
- 1 cup all-purpose flour
For the White Chocolate Lemon Glaze
- 1 cup white chocolate chips
- 3 tablespoons lemon juice, freshly squeezed (from 1 lemon)
For Garnish
- 1 teaspoon lemon zest, freshly zested
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the granulated sugar and the zest from 2 lemons. Using your fingertips, rub the lemon zest into the sugar until it is fragrant and well combined. This helps release the lemon oils and infuse the sugar with flavor.
⏱️ 3 min
- 3
Add the softened, cubed unsalted butter, vanilla extract, and lemon extract to the sugar mixture. Using a hand mixer, cream these ingredients together until light, fluffy, and well combined, about 2-3 minutes.
⏱️ 3 min
- 4
Add the 2 tablespoons of freshly squeezed lemon juice and the large egg to the mixture. Continue mixing with the hand mixer until all ingredients are fully incorporated and the mixture is smooth.
⏱️ 2 min
- 5
Stir in the salt. Gradually add the all-purpose flour to the bowl. Mix with the hand mixer on low speed until the flour is just incorporated and a smooth batter forms. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min
- 6
Scoop the brownie batter into the prepared baking pan. Use a spatula or the back of a spoon to spread the batter evenly in the pan, ensuring it reaches all corners.
⏱️ 2 min
- 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be lightly golden.
⏱️ 30 min•🌡️ 350
- 8
While the brownies are baking, prepare the white chocolate lemon glaze. In a heatproof bowl, combine the white chocolate chips and 3 tablespoons of freshly squeezed lemon juice. Set the bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water.
⏱️ 5 min
- 9
Stir the white chocolate and lemon juice frequently with a spatula until the white chocolate is completely melted and the mixture is smooth and creamy. Remove from heat.
⏱️ 5 min
- 10
Once the brownies are baked, remove them from the oven and let them cool in the pan for 10-15 minutes. This allows them to set slightly before glazing.
⏱️ 15 min
- 11
Pour the prepared white chocolate lemon glaze evenly over the warm brownies. Use a spatula to spread the glaze to cover the entire surface. Immediately sprinkle with the additional fresh lemon zest for garnish.
⏱️ 3 min
- 12
Allow the glazed brownies to cool completely at room temperature for at least 45 minutes to 1 hour, or until the glaze has set. For faster setting, you can place them in the refrigerator for 20-30 minutes.
⏱️ 45 min
- 13
Once cooled and the glaze is set, use the parchment paper overhang to carefully lift the brownies out of the pan. Place them on a cutting board and slice into 9 squares. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bright Lemon Brownies
For the Lemon Brownies
- 1 1/2 cups granulated sugar
- 2 lemon, zested (about 2 tablespoons zest)
- 1/2 cup unsalted butter, cubed and softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 tablespoons lemon juice, freshly squeezed (from 1 lemon)
- 1 large egg
- 1/2 teaspoon salt
- 1 cup all-purpose flour
For the White Chocolate Lemon Glaze
- 1 cup white chocolate chips
- 3 tablespoons lemon juice, freshly squeezed (from 1 lemon)
For Garnish
- 1 teaspoon lemon zest, freshly zested
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the granulated sugar and the zest from 2 lemons. Using your fingertips, rub the lemon zest into the sugar until it is fragrant and well combined. This helps release the lemon oils and infuse the sugar with flavor.
⏱️ 3 min - 3
Add the softened, cubed unsalted butter, vanilla extract, and lemon extract to the sugar mixture. Using a hand mixer, cream these ingredients together until light, fluffy, and well combined, about 2-3 minutes.
⏱️ 3 min - 4
Add the 2 tablespoons of freshly squeezed lemon juice and the large egg to the mixture. Continue mixing with the hand mixer until all ingredients are fully incorporated and the mixture is smooth.
⏱️ 2 min - 5
Stir in the salt. Gradually add the all-purpose flour to the bowl. Mix with the hand mixer on low speed until the flour is just incorporated and a smooth batter forms. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min - 6
Scoop the brownie batter into the prepared baking pan. Use a spatula or the back of a spoon to spread the batter evenly in the pan, ensuring it reaches all corners.
⏱️ 2 min - 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be lightly golden.
⏱️ 30 min•🌡️ 350 - 8
While the brownies are baking, prepare the white chocolate lemon glaze. In a heatproof bowl, combine the white chocolate chips and 3 tablespoons of freshly squeezed lemon juice. Set the bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water.
⏱️ 5 min - 9
Stir the white chocolate and lemon juice frequently with a spatula until the white chocolate is completely melted and the mixture is smooth and creamy. Remove from heat.
⏱️ 5 min - 10
Once the brownies are baked, remove them from the oven and let them cool in the pan for 10-15 minutes. This allows them to set slightly before glazing.
⏱️ 15 min - 11
Pour the prepared white chocolate lemon glaze evenly over the warm brownies. Use a spatula to spread the glaze to cover the entire surface. Immediately sprinkle with the additional fresh lemon zest for garnish.
⏱️ 3 min - 12
Allow the glazed brownies to cool completely at room temperature for at least 45 minutes to 1 hour, or until the glaze has set. For faster setting, you can place them in the refrigerator for 20-30 minutes.
⏱️ 45 min - 13
Once cooled and the glaze is set, use the parchment paper overhang to carefully lift the brownies out of the pan. Place them on a cutting board and slice into 9 squares. Serve and enjoy!
⏱️ 5 min