Video
Lemon Blueberry Brownies
Lemon Blueberry Brownies have all the fudginess and deliciousness of traditional chocolate brownies with a fresh Summer flavor. They are based on my popular Lemon Brownies recipe, and they're easy to prepare with simple ingredients. You will not believe how decadent and fudgy they are!
Ingredients
Lemon brownie batter:
- ¾ cup plus 2 tbsp (175g) granulated sugar
- 1 tablespoon lemon zest from 1-2 lemons
- 2 large eggs at room temperature
- 1 large egg yolk
- 3 ½ oz (100g) pure white chocolate, finely chopped
- ½ cup (113g) unsalted butter
- 2 teaspoon (10ml ) freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup plus 2 tsp (148g) all-purpose flour, divided
- ¾ cup (100g) fresh blueberries
Creamy lemon icing:
- 3 ½ oz (100g) pure white chocolate, finely chopped
- 2 tablespoon (30ml) freshly squeezed lemon juice
Instructions
- Preheat oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Place sugar in a large bowl with lemon zest. Use your fingers or the back of a spoon to rub the zest into the sugar until it is fragrant and the sugar takes on a pale yellow tone. Add whole eggs and egg yolk and whisk vigorously until thick and lightened by a shade. This will take 1-2 minutes by hand and you should feel that most of the sugar is dissolved when you rub some of the mixture between your fingers.
- Melt white chocolate gently over a double boiler until smooth. If your white chocolate is old and not melting smoothly, add 2 tablespoons of the butter and stir until melted and evenly blended. You can also melt in the microwave at 50% power in short bursts with frequent stirring so that it doesn't burn. White chocolate is very prone to burning (moreso than dark chocolate or milk chocolate) so watch carefully.
- Add melted white chocolate and cooled melted butter to the egg and sugar mixture, then whisk it in until smooth. Mix in lemon juice and vanilla.
- Sift 1 cup (142g) of the flour over the bowl and fold it in gently until mostly incorporated with a few streaks remaining. Toss the blueberries with the remaining 2 teaspoons (6g) of flour and add them all into the batter (with the residual flour) and fold them in until evenly distributed, but do not over-mix.
- Spread the batter evenly into prepared pan using a small offset spatula and bake for 25-27 minutes until the top is shiny and crackly. Transfer to a wire rack to cool completely, then refrigerate for 2 hours for best results.
- Make the icing. Gently melt white chocolate until smooth. Add lemon juice and stir it in until smooth and glossy. Immediately pour over the cooled brownies, spread it out and let set for about 20 minutes in the fridge before slicing.
