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Lemon Brownies with Lemon Glaze Recipe

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4.3 from 3 reviews

These Lemon Brownies combine the rich, creamy flavor of white chocolate with bright, fresh lemon zest and juice, creating a soft, moist dessert bar topped with a tangy lemon glaze. Perfectly balanced with sweet and citrusy notes, these brownies are like sunshine baked into every bite, making them a delightful treat for any occasion.

Ingredients

Brownies

  • 1/2 cup butter, unsalted
  • 1 (4 oz.) white chocolate bar (such as Ghirardelli)
  • 3/4 cup granulated sugar
  • 2 Tbsp. lemon zest (from about 2 large lemons)
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 1 cup + 2 Tbsp. all-purpose flour, spooned and leveled
  • 1/2 tsp. salt
  • 1/8 tsp. baking powder
  • 2 Tbsp. fresh lemon juice

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp. fresh lemon juice

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch light-colored aluminized steel baking pan with parchment paper, allowing some overhang for easy removal later. Set aside.
  2. Melt butter and white chocolate: Place the butter and white chocolate bar in a microwave-safe bowl. Microwave on high for 1 minute, covering with a paper towel to prevent splatter. Stir well, then continue microwaving in 15 to 30 second increments, stirring between, until the mixture is smooth, fully melted, and not scorched. Remove from microwave and let cool slightly.
  3. Create lemon sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the mixture between your fingertips to release the oils from the zest, infusing the sugar with lemon flavor.
  4. Add eggs and extracts: Crack in the two eggs and one egg yolk, then add lemon extract and vanilla extract. Whisk vigorously for about 1 minute to combine thoroughly and incorporate some air.
  5. Mix in butter mixture: Pour the melted butter and white chocolate mixture into the lemon sugar and egg mixture. Gently fold with a spatula until fully combined.
  6. Add dry ingredients: Sift together or combine the all-purpose flour, salt, and baking powder. Gradually fold these dry ingredients into the wet batter a few times, being careful not to overmix, then fold in the fresh lemon juice last to maintain brightness.
  7. Pour into pan: Transfer the batter into the prepared baking pan, smoothing the top evenly with a spatula.
  8. Bake: Bake in the preheated oven for 25 to 30 minutes. Edges should be golden brown but the top won’t brown significantly. Insert a toothpick in the center; it should come out mostly clean, with perhaps a few moist crumbs. Avoid over-baking to maintain moistness.
  9. Make the glaze: While the brownies cool completely in the pan, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable but thick.
  10. Glaze the brownies: Once cooled, spread the lemon glaze evenly over the brownies using an offset spatula. Optionally garnish with additional lemon zest on top.
  11. Set and serve: Allow the glazed brownies to set for 15-30 minutes at room temperature before slicing and serving. Store leftovers in an airtight container at room temperature for 2-3 days or refrigerated for up to 1 week.

Notes

  • Room temperature storage: Keep brownies in an airtight container for up to 3 days for best texture.
  • Refrigeration: Store in an airtight container for up to one week; brownies taste great chilled.
  • Freezing: Individually wrap brownies or store in a freezer-safe container for 2-3 months. Thaw at room temperature before enjoying.
  • Optional mix-in: Fold in white chocolate chips before baking for extra texture.
  • Do not overmix the batter to prevent toughness; folding gently is key.

Find it online: https://bitezly.com/lemon-brownies-with-lemon-glaze-recipe/