Fudgy Lemon Brownies with Lemon Glaze
Fudgy Lemon Brownies with Lemon Glaze
Ingredients
For the Lemon Brownies
- 1 1/4 cups granulated sugar
- 2 lemon, zested
- 2 large eggs
- 1 large egg yolk
- 1/2 cup unsalted butter
- 4 ounces white chocolate, chopped
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the granulated sugar and the zest from 2 lemons. Use your fingertips to rub the lemon zest into the sugar for about 1-2 minutes. This releases the essential oils and intensifies the lemon flavor.
⏱️ 3 min
- 3
Add the 2 large eggs and 1 large egg yolk to the lemon-infused sugar. Whisk vigorously until the mixture is pale yellow, thick, and uniform, about 2-3 minutes.
⏱️ 3 min
- 4
In a microwave-safe bowl, combine the unsalted butter and chopped white chocolate. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt in a double boiler.
⏱️ 2 min
- 5
Pour the melted white chocolate and butter mixture into the egg and sugar mixture. Add the salt. Whisk until thoroughly combined and smooth.
⏱️ 2 min
- 6
Add the all-purpose flour to the wet ingredients. Using a rubber spatula, gently fold the flour into the batter until just combined. Be careful not to overmix; a few streaks of flour are okay.
⏱️ 2 min
- 7
Fold in the white chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min
- 8
Pour the batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 1 min
- 9
Bake for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 30 min•🌡️ 350
- 10
Let the brownies cool completely in the pan on a wire rack, about 1 hour. This is crucial for fudgy texture and easy cutting.
⏱️ 60 min
- 11
While the brownies cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable. If too thick, add a tiny bit more lemon juice; if too thin, add a little more powdered sugar.
⏱️ 5 min
- 12
Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang. Drizzle the lemon glaze evenly over the top. Allow the glaze to set for about 15-20 minutes before cutting into squares and serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Lemon Brownies with Lemon Glaze
For the Lemon Brownies
- 1 1/4 cups granulated sugar
- 2 lemon, zested
- 2 large eggs
- 1 large egg yolk
- 1/2 cup unsalted butter
- 4 ounces white chocolate, chopped
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the granulated sugar and the zest from 2 lemons. Use your fingertips to rub the lemon zest into the sugar for about 1-2 minutes. This releases the essential oils and intensifies the lemon flavor.
⏱️ 3 min - 3
Add the 2 large eggs and 1 large egg yolk to the lemon-infused sugar. Whisk vigorously until the mixture is pale yellow, thick, and uniform, about 2-3 minutes.
⏱️ 3 min - 4
In a microwave-safe bowl, combine the unsalted butter and chopped white chocolate. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt in a double boiler.
⏱️ 2 min - 5
Pour the melted white chocolate and butter mixture into the egg and sugar mixture. Add the salt. Whisk until thoroughly combined and smooth.
⏱️ 2 min - 6
Add the all-purpose flour to the wet ingredients. Using a rubber spatula, gently fold the flour into the batter until just combined. Be careful not to overmix; a few streaks of flour are okay.
⏱️ 2 min - 7
Fold in the white chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min - 8
Pour the batter into the prepared baking pan and spread evenly with the spatula.
⏱️ 1 min - 9
Bake for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 30 min•🌡️ 350 - 10
Let the brownies cool completely in the pan on a wire rack, about 1 hour. This is crucial for fudgy texture and easy cutting.
⏱️ 60 min - 11
While the brownies cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable. If too thick, add a tiny bit more lemon juice; if too thin, add a little more powdered sugar.
⏱️ 5 min - 12
Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang. Drizzle the lemon glaze evenly over the top. Allow the glaze to set for about 15-20 minutes before cutting into squares and serving.
⏱️ 20 min