Description
These tangy and sweet Lemon Brownies combine the rich creaminess of white chocolate with fresh lemon zest for a delightful citrus twist on classic brownies. Topped with a smooth lemon glaze, these moist and flavorful brownies are perfect for any occasion where you want a bright, refreshing dessert.
Ingredients
Scale
For the Lemon Brownies:
- 8 oz (226 g) white chocolate bars, chopped (Lindt, Ghirardelli or similar)
- 3/4 cup (168 g) unsalted butter, chopped into small cubes
- 2 eggs
- 2 egg yolks
- 1 1/4 cups (250 g) granulated white sugar
- 3 tbsp (15 g) lemon zest (from 3–4 lemons)
- 1/2 tbsp vanilla extract
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
For the Lemon Glaze:
- 1 1/2 cups (195 g) powdered sugar
- 2–3 tbsp (30–45 ml) fresh lemon juice
- Pinch of salt
- 1 tsp lemon zest, plus more for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Lightly grease a 9×9 inch metal baking pan and line it with parchment paper; set aside.
- Melt chocolate and butter: In a double boiler over medium-low heat, melt the chopped white chocolate and butter together, stirring continuously until smooth and evenly heated. Remove from the heat.
- Mix wet ingredients: In a large bowl, whisk together the eggs, egg yolks, granulated sugar, lemon zest, and vanilla extract until the mixture is pale and smooth. Using an electric hand mixer on high speed will make this easier.
- Combine chocolate mixture: Pour the melted white chocolate and butter mixture into the egg mixture and whisk until fully combined and smooth.
- Fold in dry ingredients: Gently fold the all-purpose flour and salt into the wet ingredients using a rubber spatula just until everything is combined—avoid overmixing.
- Pour batter into pan: Transfer the batter to the prepared baking pan and use a mini offset spatula to smooth out the surface evenly.
- Bake the brownies: Bake for 32-36 minutes, checking towards the end; if the brownies begin to brown too much, cover loosely with parchment paper. Remove from oven when a toothpick inserted near the center comes out with a few moist crumbs.
- Cool brownies: Let the brownies cool completely in the pan placed on a wire rack. Once cool, loosen the edges with a butter knife and gently lift the brownies using the parchment paper.
- Prepare lemon glaze: In a medium bowl, whisk together powdered sugar, fresh lemon juice, a pinch of salt, and 1 tsp lemon zest until smooth.
- Glaze and serve: Pour the lemon glaze evenly over the cooled brownies and smooth with a mini offset spatula. Allow the glaze to set, sprinkle extra lemon zest on top, then cut into 16 squares and serve.
Notes
- Use high-quality white chocolate like Lindt or Ghirardelli for best flavor and texture.
- Be careful not to overbake the brownies to keep them moist and fudgy.
- Adjust lemon juice in the glaze to achieve your preferred balance of tartness and sweetness.
- The zest from fresh lemons is essential for vibrant lemon flavor, so avoid dried zest.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated for a week.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 280
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg
