Description
These Lemon Brownies offer a delightful twist on the classic treat, combining zesty lemon flavor with rich white chocolate glaze. Soft, buttery, and perfectly balanced with a tangy glaze, they make an irresistible dessert or snack for lemon lovers.
Ingredients
Brownie Batter
- 1 ¼ cup (272g) granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- ¾ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons lemon juice
- 2 large eggs
- 1 ¼ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
White Chocolate Lemon Glaze
- ¾ cup (113g) white chocolate (roughly chopped)
- 2 tablespoons lemon juice
- ¼ teaspoon lemon extract
- Pinch kosher salt
- 1 tablespoon lemon zest (for garnish)
Instructions
- Prepare the Pan: Preheat the oven to 350℉. Grease and line an 8x8 inch pan with parchment paper spanning the center length, allowing the ends to hang over the edges for easy removal. Press the parchment so it adheres well to the bottom and sides.
- Blend Sugar and Lemon Zest: In a large bowl, add granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release its oils and enhance the lemon flavor.
- Mix Butter and Sugar: Add softened butter, lemon extract, and vanilla extract to the sugar mixture. Using a hand mixer on medium speed, beat together until fluffy and well combined, about 1 minute.
- Add Eggs and Lemon Juice: Pour in the lemon juice and crack in the eggs. Beat on medium speed quickly until the mixture is smooth and evenly combined.
- Add Dry Ingredients: Add the flour, baking powder, and kosher salt. Beat on low speed just until incorporated. Then pour the batter into the prepared baking dish and spread evenly.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25 minutes, or until the edges turn slightly golden and a toothpick inserted into the center comes out clean. Remove and allow to cool for about 15 minutes.
- Make the White Chocolate Lemon Glaze: While brownies cool, place chopped white chocolate and lemon juice in a small microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and glossy. Alternatively, melt the chocolate using a double boiler.
- Finish the Glaze: Stir in lemon extract and a pinch of kosher salt into the melted white chocolate. Pour the glaze evenly over the cooled brownies, gently tilting the pan to spread the glaze smoothly.
- Garnish and Set: Sprinkle the lemon zest evenly on top of the glazed brownies. Let the glaze set at room temperature for at least 20 minutes before slicing into squares and serving.
Notes
- Using fresh lemon zest is key to getting a bright lemon flavor throughout the brownies.
- Room temperature butter helps achieve a fluffy batter when creamed with sugar.
- Allow the glaze to fully set before cutting to prevent smudging.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, substitute butter with a plant-based alternative and check for white chocolate without milk ingredients.
