Why Make This Recipe
Lemon brownies are a delightful twist on traditional brownies, combining the rich, creamy taste of white chocolate with the bright flavor of fresh lemons. They are perfect for brightening up a dreary day or bringing a touch of sunshine to any gathering. Whether you enjoy them as a snack, dessert, or a treat for guests, these lemon brownies will surely impress.
How to Make Lemon Brownies
Ingredients:
- 1/2 cup unsalted butter
- 1 (4 oz.) white chocolate bar (I used Ghirardelli)
- 3/4 heaping cup granulated sugar
- 2 Tbsp. lemon zest (I used 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
- 1 cup powdered sugar
- 2 Tbsp. fresh lemon juice
Directions:
- Preheat the oven to 350°F. Line an 8×8 inch light colored aluminized steel baking pan with parchment paper and set aside.
- Place the butter and white chocolate in a microwave-safe bowl.
- Microwave for 1 minute (cover with a paper towel to prevent splatter), then stir. Continue heating in 15-30 second increments, stirring between, until the mixture is melted and smooth but not burnt. Remove from the microwave and allow to cool slightly.
- In a large mixing bowl, add the sugar and lemon zest. Rub the sugar and lemon zest together using your fingertips. This helps release the natural oils and infuses more lemon flavor into the mixture.
- Add the eggs and extracts to this bowl and whisk for about 1 minute.
- Pour in the cooled white chocolate and butter mixture, folding until just combined.
- Add the flour, salt, and baking powder. Gently fold a few times.
- Finally, add the lemon juice and fold until everything is incorporated. Be sure not to over mix. If you like, you can also fold in some white chocolate chips at this step.
- Pour the mixture into the prepared pan and bake for about 25-30 minutes. The edges should look golden brown, but the top won’t be browned. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs being okay. Be careful not to overbake. Allow to cool completely.
- In a small bowl, whisk or stir together the powdered sugar and lemon juice until thick but pourable. Spread this glaze over the cooled lemon brownies using an offset spatula.
- Optionally, garnish with lemon zest on top, and allow to set for about 15-30 minutes before slicing and enjoying. They can be stored at room temperature for 2-3 days, but they’re delicious cold as well!
How to Serve Lemon Brownies
Slice the lemon brownies into squares and serve them as a sweet treat or dessert. They pair well with tea or coffee, making them a perfect snack for any time of day. You can enjoy them plain or with a dollop of whipped cream for added indulgence.
How to Store Lemon Brownies
Store the lemon brownies in an airtight container at room temperature for up to 2-3 days. If you prefer them cold, you can also refrigerate them. Make sure they are tightly covered to maintain freshness.
Tips to Make Lemon Brownies
Fresh Ingredients: Use fresh lemons for the best flavor. Bottled lemon juice may not provide the same brightness.
Do Not Overmix: Be careful not to overmix the batter after adding the flour. Gentle folding helps keep the brownies soft.
Check for Doneness: Since ovens vary, keep an eye on the baking time. They are ready when the edges are golden and the center has a few moist crumbs.
Variations
You can add white chocolate chips for extra sweetness or nuts like walnuts for added texture. If you’re feeling adventurous, try adding a bit of lavender to the batter for a floral twist.
FAQs
1. Can I use a different type of chocolate?
Yes! You can use dark chocolate or milk chocolate instead of white chocolate if you prefer a different taste.
2. What if I don’t have lemon extract?
If you don’t have lemon extract, you can substitute it with extra lemon zest or juice for additional flavor.
3. Can I freeze lemon brownies?
Yes! You can freeze the brownies. Wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Just thaw them overnight in the fridge before serving.
Lemon Brownies
Ingredients
For the Brownies
- 1/2 cup unsalted butter
- 1 4 oz. white chocolate bar (preferably Ghirardelli)
- 3/4 cup granulated sugar heaping
- 2 Tbsp. lemon zest from 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
For the Glaze
- 1 cup powdered sugar
- 2 Tbsp. fresh lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8×8 inch light-colored aluminized steel baking pan with parchment paper and set aside.
- In a microwave-safe bowl, place the butter and white chocolate. Microwave for 1 minute, covered with a paper towel. Stir and continue heating in 15-30 second increments until melted and smooth. Allow to cool slightly.
- In a large mixing bowl, add sugar and lemon zest. Rub them together using your fingertips to infuse more lemon flavor.
- Add the eggs and extracts to the sugar mix and whisk for about 1 minute.
- Pour in the cooled white chocolate and butter mixture, folding until just combined.
- Gently fold in the flour, salt, and baking powder a few times.
- Add the fresh lemon juice and fold until fully incorporated without overmixing.
Baking
- Pour the mixture into the prepared pan and bake for about 25-30 minutes. The edges should be golden brown, but the top won’t be browned. A toothpick inserted in the center should come out mostly clean.
- Allow to cool completely.
Glazing
- In a small bowl, whisk together the powdered sugar and lemon juice until thick but pourable.
- Spread the glaze over the cooled lemon brownies using an offset spatula.
- Optionally, garnish with lemon zest on top and allow to set for about 15-30 minutes before slicing.
