Video
Lemon Brownies
Imagine fudgy brownies without the chocolate and instead bursting with bright lemon flavor and creamy milky white chocolate. These are a lemon-lover's dream!
Ingredients
Blondie Batter:
- 3 ½ oz (100g) pure white chocolate, coarsely chopped
- ½ cup (113g) unsalted butter
- 2 large eggs at room temperature
- 1 large egg yolk
- ¾ cup plus 2 tbsp (175g) granulated sugar
- 1 tablespoon lemon zest from about 2 lemons
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup (142g) all-purpose flour, sifted
- ½ cup (85g) white chocolate chips (optional)
Lemon Sugar Glaze:
- ⅔ cup (80g) powdered icing sugar
- 4 teaspoon (20ml) lemon juice
OR Lemon White Chocolate Icing:
- 3 ½ oz (85g) pure white chocolate, finely chopped
- 2 tablespoon (30ml) freshly squeezed lemon juice
Instructions
- Preheat oven to 350°F. 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.
- Combine chopped white chocolate and butter in a heatproof bowl and place it over a saucepan with barely simmering water. Stir until completely melted and smooth. Or, melt in the microwave at 50% power in short 20 second bursts with frequent stirring so that it doesn't burn. NOTE: You might find that the mixture will not melt smoothly as there is a high quantity of butter compared to white chocolate, and this depends on the quality of the white chocolate. It may look a bit separated but it will incorporate evenly when you add it to the egg mixture. Alternatively you can melt the chocolate with half of the butter first and then add the remaining melted butter separately to the egg mixture.
- Combine eggs, sugar, lemon zest and salt in a large bowl and whisk vigorously until pale and thick. Mix in vanilla. Mix in warm melted white chocolate mixture.
- Sift in flour and fold it in gently. Just before all of the flour is incorporated, fold in the chocolate chips.
- Spread the batter evenly into prepared pan and bake for 20-25 minutes until the top is shiny and crackly. A skewer inserted into the center should come out mostly clean with a few sticky crumbs attached. Transfer to a wire rack to cool completely.
- Make the glaze. You can make a sugar glaze or a creamy white chocolate glaze. For the sugar glaze, combine powdered sugar and lemon juice in a small bowl and whisk until smooth and glossy. It should be opaque but flowing with a drizzling consistency. You can add more or less lemon juice if you would like it thinner or thicker. You can add the icing over the still warm brownies for a glazed effect or spread it on after they're cooled and chilled for a thicker icing. Let the icing set for 20 minutes then refrigerate for at least 2 hours before slicing into squares.
- To make the white chocolate icing, wait until the brownies are completely cooled and chilled. Gently melt white chocolate until smooth. Add lemon juice and stir it in until smooth and glossy. Immediately pour it over the cooled brownies, spread it out and let set for about 20 minutes in the fridge before slicing.
