Ingredients

Scale

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.

Pan Size: Use an 8×8-inch pan for best results. For a 9×9-inch pan, multiply ingredients by 1.5.

Lemon Sugar: You can also process the sugar and lemon zest in a food processor.

White Chocolate: Use high-quality white chocolate for the best taste. Brands like Lindt, Callebaut, or Valrhona are great, but store brands are fine if that’s what you have.