Lemon Brownies
Lemon Brownies
Ingredients
For the Batter
- 1 1/2 cups granulated sugar
- 3 tablespoons lemon zest, from 2-3 lemons
- 3/4 cup unsalted butter
- 1 cup white chocolate
- 3 eggs
- 1 teaspoon vanilla
- 3 tablespoons lemon juice
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Glaze
- 1 cup powdered sugar
- 1-3 tablespoons lemon juice
- 1 tablespoon lemon zest
For Garnish
- as needed lemon zest, freshly grated
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the 1 1/2 cups (300g) granulated sugar and 3 tablespoons (18g) lemon zest. Use your fingers to gently rub the zest into the sugar until fragrant and well combined. This helps to release the lemon oils and infuse the sugar with flavor.
⏱️ 3 min
- 3
In a separate microwave-safe bowl, combine the 3/4 cup (170g) unsalted butter and 1 cup (170g) white chocolate. Microwave in 15-second intervals, stirring after each interval, until completely melted and smooth. Be careful not to burn the chocolate.
⏱️ 3 min
- 4
Pour the lemon-sugar mixture into the melted butter and white chocolate mixture. Whisk until well combined.
⏱️ 2 min
- 5
Add 1 teaspoon (4g) vanilla to the wet mixture. Crack the 3 eggs into the mixture, one at a time, whisking well after each addition until fully incorporated. Stir in the 3 tablespoons (45g) lemon juice. Continue whisking until the mixture is smooth and uniform.
⏱️ 5 min
- 6
In a small bowl, whisk together the 2 1/4 cups (280g) flour, 1/4 teaspoon (1g) salt, and 1/4 teaspoon (1g) baking powder.
⏱️ 1 min
- 7
Gradually add the dry ingredients to the wet mixture. Using a spatula, fold gently until just combined and no streaks of dry flour remain. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min
- 8
Pour the batter into the prepared 9x9 inch pan and spread evenly.
⏱️ 1 min
- 9
Bake in the preheated oven for 27-30 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
- 10
While the brownies are baking or cooling, prepare the glaze. In a small bowl, combine 1 cup (120g) powdered sugar, 1-3 tablespoons (15-45g) lemon juice (start with 1 tablespoon and add more until desired consistency), and 1 tablespoon (6g) lemon zest. Whisk until smooth and spreadable.
⏱️ 2 min
- 11
Once the brownies have cooled completely in the pan, spread the lemon glaze evenly over the top surface. For an extra touch, grate additional fresh lemon zest over the glazed brownies as garnish.
⏱️ 2 min
- 12
Cut the lemon brownies into squares and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Brownies
For the Batter
- 1 1/2 cups granulated sugar
- 3 tablespoons lemon zest, from 2-3 lemons
- 3/4 cup unsalted butter
- 1 cup white chocolate
- 3 eggs
- 1 teaspoon vanilla
- 3 tablespoons lemon juice
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Glaze
- 1 cup powdered sugar
- 1-3 tablespoons lemon juice
- 1 tablespoon lemon zest
For Garnish
- as needed lemon zest, freshly grated
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the 1 1/2 cups (300g) granulated sugar and 3 tablespoons (18g) lemon zest. Use your fingers to gently rub the zest into the sugar until fragrant and well combined. This helps to release the lemon oils and infuse the sugar with flavor.
⏱️ 3 min - 3
In a separate microwave-safe bowl, combine the 3/4 cup (170g) unsalted butter and 1 cup (170g) white chocolate. Microwave in 15-second intervals, stirring after each interval, until completely melted and smooth. Be careful not to burn the chocolate.
⏱️ 3 min - 4
Pour the lemon-sugar mixture into the melted butter and white chocolate mixture. Whisk until well combined.
⏱️ 2 min - 5
Add 1 teaspoon (4g) vanilla to the wet mixture. Crack the 3 eggs into the mixture, one at a time, whisking well after each addition until fully incorporated. Stir in the 3 tablespoons (45g) lemon juice. Continue whisking until the mixture is smooth and uniform.
⏱️ 5 min - 6
In a small bowl, whisk together the 2 1/4 cups (280g) flour, 1/4 teaspoon (1g) salt, and 1/4 teaspoon (1g) baking powder.
⏱️ 1 min - 7
Gradually add the dry ingredients to the wet mixture. Using a spatula, fold gently until just combined and no streaks of dry flour remain. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min - 8
Pour the batter into the prepared 9x9 inch pan and spread evenly.
⏱️ 1 min - 9
Bake in the preheated oven for 27-30 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 - 10
While the brownies are baking or cooling, prepare the glaze. In a small bowl, combine 1 cup (120g) powdered sugar, 1-3 tablespoons (15-45g) lemon juice (start with 1 tablespoon and add more until desired consistency), and 1 tablespoon (6g) lemon zest. Whisk until smooth and spreadable.
⏱️ 2 min - 11
Once the brownies have cooled completely in the pan, spread the lemon glaze evenly over the top surface. For an extra touch, grate additional fresh lemon zest over the glazed brownies as garnish.
⏱️ 2 min - 12
Cut the lemon brownies into squares and serve.
⏱️ 1 min