Lemon Brownies
Servings 16
Ingredients
Lemon Brownies:
- 1 ½ cups white sugar 300 grams
- 3 tbsp lemon zest
- ¾ cup unsalted butter 1 ½ sticks or 170 grams
- 1 cup chopped white chocolate 6 oz or 170 grams
- 3 large eggs room temperature
- 3 tbsp lemon juice
- 2 ¼ cups all-purpose flour 287 grams
- ¼ tsp salt
Lemon Glaze:
- 1 cup powdered sugar 125 grams
- 1-3 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
Lemon Brownies:
- Preheat Oven: Set the oven to 350°F. (See notes if your oven runs hot.)
- Prepare Pan: Grease and line an 8×8-inch square pan with parchment paper.
- Make Lemon Sugar: In a bowl, combine the sugar and lemon zest. Rub them together with your fingers to release the lemon oils.
- Melt Chocolate and Butter: In a large mixing bowl, add the chopped white chocolate and butter. Microwave in 15-second intervals until melted, then whisk until smooth.
- Combine Ingredients: Add the lemon sugar to the melted mixture and whisk. Add the eggs and whisk. Then, add the lemon juice and mix.
- Mix Batter: Add the flour and salt, whisking until smooth.
- Bake: Pour the batter into the prepared pan and bake for about 35 minutes or until the top is set. A toothpick inserted should come out with no moist crumbs.
- Cool: Let the brownies cool for about 20 minutes.
Lemon Glaze:
- Prepare Glaze: In a medium bowl, mix the powdered sugar with lemon juice, starting with 1 tablespoon and adding more as needed.
- Glaze Brownies: Pour the glaze over the brownies and spread with a spatula. Add lemon zest to the glaze or sprinkle it on top.
- Set Glaze: Allow the glaze to set for 10-15 minutes before slicing and serving.
Notes
Counter: Store in an airtight container at room temperature for up to 1 day.
Fridge: For longer storage, keep in the fridge and bring to room temperature before serving.
Oven Temperature: Use 325°F for hot, convection, or gas ovens.
Variations:
- Add ¼ tsp almond extract for a different flavor.
- Try other citrus fruits like oranges or limes.
- Skip the glaze and dust with powdered sugar.