Lemon Brownies
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies 1x
- Category: Dessert
Ingredients
Scale
For the Lemon Brownies:
- 8 oz white chocolate bars (chopped (226 g))
- ¾ cup unsalted butter (chopped (168 g))
- 2 eggs
- 2 egg yolks
- 1 ¼ cups granulated white sugar (250 g)
- 3 tablespoons lemon zest (from 3–4 lemons)
- ½ tablespoon vanilla extract
- 1 ¾ cups all-purpose flour (spooned and leveled (219 g))
- ¾ teaspoon salt
For the Lemon Glaze:
- 1 ½ cups powdered sugar (195 g)
- 2–3 tablespoons fresh lemon juice (30–45 ml)
- Pinch of salt
- 1 teaspoon lemon zest (plus more for topping the brownies)
Instructions
For the Lemon Brownies:
- Preheat your oven to 325°F (165°C) and prepare a 9×9 inch metal baking pan by lightly greasing it and lining it with parchment paper.
- In a double boiler over medium-low heat, melt the butter and white chocolate together, stirring continuously until smooth. Then, remove from heat.
- In a large bowl, whisk together the eggs, egg yolks, granulated sugar, lemon zest, and vanilla until pale and smooth.
- Pour the melted butter and white chocolate mixture into the egg mixture, whisking until well combined.
- Gently fold in the flour and salt until just combined.
- Spread the lemon brownie batter evenly into the prepared pan and smooth the top with a mini offset spatula.
- Bake for 32-36 minutes, until the edges are set and the center is slightly gooey. If the brownies are browning too quickly, loosely cover the pan with parchment paper towards the end of baking.
- Allow the brownies to cool completely in the pan on a wire rack before cutting into squares.
For the Lemon Glaze:
- In a medium bowl, whisk together the powdered sugar, fresh lemon juice, pinch of salt, and lemon zest until smooth.
- Pour the glaze over the cooled lemon brownies and use a mini offset spatula to spread it evenly.
- Let the glaze set, sprinkle with extra lemon zest for garnish, then cut into 16 squares and enjoy every lemony bite!
