Lemon Brownies
Servings 16 brownies
Ingredients
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!