Lemon Brownies
Lemon Brownies
Ingredients
For the Brownies
- 10 tablespoons unsalted butter
- 8 ounces white chocolate, chopped
- 1 1/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
For the Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- as needed lemon zest, for glaze and sprinkling
Instructions
- 1
Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine the granulated sugar and 2 tablespoons of lemon zest. Rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and moist.
⏱️ 3 min
- 3
In a separate microwave-safe bowl or a double boiler, melt the unsalted butter and chopped white chocolate together until smooth. Stir occasionally to ensure even melting. Let the mixture cool slightly for about 5-10 minutes.
⏱️ 10 min
- 4
Pour the slightly cooled melted butter and white chocolate mixture into the bowl with the lemon sugar. Whisk until well combined and smooth.
⏱️ 2 min
- 5
Add the 2 large eggs and 1 egg yolk to the mixture. Whisk until the batter is smooth and fully incorporated.
⏱️ 2 min
- 6
Stir in the 3 tablespoons of fresh lemon juice, 1 teaspoon of vanilla extract, and 3/4 teaspoon of salt until evenly distributed.
⏱️ 2 min
- 7
In a small separate bowl, whisk together the all-purpose flour and baking powder.
⏱️ 1 min
- 8
Gently fold the dry flour mixture into the wet batter using a spatula. Mix just until no streaks of flour remain; be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min - 9
Pour the brownie batter into the prepared 8x8 inch pan and spread it evenly with a spatula.
⏱️ 1 min
- 10
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, but no wet batter.
⏱️ 35 min•🌡️ 325
- 11
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial before glazing to prevent the glaze from melting.
⏱️ 120 min
- 12
Once the brownies are completely cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth. Add a pinch of lemon zest to the glaze, if desired.
⏱️ 2 min
- 13
Spread the lemon glaze evenly over the completely cooled brownies. Sprinkle additional lemon zest on top for garnish.
⏱️ 2 min
- 14
Allow the glaze to set for a bit, about 15-30 minutes, before slicing the brownies into squares and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Brownies
For the Brownies
- 10 tablespoons unsalted butter
- 8 ounces white chocolate, chopped
- 1 1/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
For the Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- as needed lemon zest, for glaze and sprinkling
Instructions
- 1
Preheat your oven to 325°F (163°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine the granulated sugar and 2 tablespoons of lemon zest. Rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and moist.
⏱️ 3 min - 3
In a separate microwave-safe bowl or a double boiler, melt the unsalted butter and chopped white chocolate together until smooth. Stir occasionally to ensure even melting. Let the mixture cool slightly for about 5-10 minutes.
⏱️ 10 min - 4
Pour the slightly cooled melted butter and white chocolate mixture into the bowl with the lemon sugar. Whisk until well combined and smooth.
⏱️ 2 min - 5
Add the 2 large eggs and 1 egg yolk to the mixture. Whisk until the batter is smooth and fully incorporated.
⏱️ 2 min - 6
Stir in the 3 tablespoons of fresh lemon juice, 1 teaspoon of vanilla extract, and 3/4 teaspoon of salt until evenly distributed.
⏱️ 2 min - 7
In a small separate bowl, whisk together the all-purpose flour and baking powder.
⏱️ 1 min - 8
Gently fold the dry flour mixture into the wet batter using a spatula. Mix just until no streaks of flour remain; be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min - 9
Pour the brownie batter into the prepared 8x8 inch pan and spread it evenly with a spatula.
⏱️ 1 min - 10
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, but no wet batter.
⏱️ 35 min•🌡️ 325 - 11
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial before glazing to prevent the glaze from melting.
⏱️ 120 min - 12
Once the brownies are completely cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth. Add a pinch of lemon zest to the glaze, if desired.
⏱️ 2 min - 13
Spread the lemon glaze evenly over the completely cooled brownies. Sprinkle additional lemon zest on top for garnish.
⏱️ 2 min - 14
Allow the glaze to set for a bit, about 15-30 minutes, before slicing the brownies into squares and serving.
⏱️ 15 min