Lemon Brownies

5 from 5 votes

Made with fresh lemon, white chocolate, and a hint of vanilla, these easy lemon brownies are the perfect dessert for lemon and chocolate lovers!

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 432kcal

Pre-heat oven to 175 C / 347 F ( no fan).
Using a 7-inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side. Set it aside.
Rub the lemon zest together with the granulated sugar.
Melt the butter and white chocolate in a bowl over simmering water over low-medium heat.
In another bowl, whip together the eggs with lemon sugar with the help of an electric hand mixer until pale, for about 5-7 minutes.
Pour the melted butter and chocolate mixture into the egg-sugar mixture, and whisk just until combined. Then, mix in the vanilla, followed by the freshly squeezed lemon juice.
Sift in the flour and salt and fold the mixture together with a Rubber spatula. Do not overmix.
Pour the lemon brownie batter into the prepared brownie pan.
Smooth the top with an offset spatula and bake for 25-30 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! The brownie will set further as it cools.
Let the brownie cool in the pan before glazing.

Mix sifted powdered sugar with freshly squeezed lemon juice. To make the glaze thicker, add more powdered sugar, to make the glaze thinner, add more lemon juice.
Pour the glaze over the cooled brownies, let it set for a few minutes, then serve.
Store at room temperature or in the fridge for 2-3 days.

INGREDIENT NOTES

Always use unsalted butter in dessert recipes. Make sure you add the salt stated in the recipe as it will balance the sweetness.
The egg should be used at room temperature.
Baking powder is intentionally omitted from the recipe, so your lemon brownies turn out wonderfully fudge and gooey.
The quality of the white chocolate along with the quality of vanilla and lemon will define the taste of your lemon brownies, so try to use high-quality ingredients eg. Lindt or Callebaut, organic lemon, and homemade vanilla extract.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience:)
Melt the chocolate and butter over a double boiler at low heat without burning it. Too high heat will cause the chocolate and butter to separate.
Always preheat your oven and consider using a digital oven thermometer for the best results.
Each oven is different, so you might need to adjust the baking time slightly.
For the best fudge brownie experience, consider slightly underbaking your dessert.
Do not attempt to glaze the brownie while it is still hot.