Lemon Brownies
Satisfy your sweet tooth with these easy, zesty lemon brownies. Perfectly tangy and delicious, these lemon brownies will have you coming back for more.
Servings: 9 brownies
Equipment
- Baking Dish 8-Inch Square
Ingredients
For the Brownies:
- ½ Cup salted butter
- ½ Cup white chocolate chips
- 2 egg yolks
- 1 egg
- 1 Teaspoon vanilla extract
- 2 Tablespoons lemon juice fresh
- 1 Cup white granulated sugar
- 1 Tablespoon lemon zest
- 1 Cup all-purpose flour
- ¼ Teaspoon baking powder
For the Glaze:
- 1 Cup powdered sugar
- 1 ½ Tablespoons lemon juice
Instructions
- Preheat the oven to 350°F.
- Add the butter and chocolate chips to a large mixing bowl and microwave for 30 seconds at a time, stirring after each interval, until melted and smooth.
- Whisk in the eggs, vanilla and lemon juice for a few minutes, making sure the eggs are thoroughly beaten.
- Once the eggs are fully incorporated, whisk in the granulated sugar and lemon zest.
- Gently whisk in the flour and baking powder until no clumps of dry ingredients remain in your batter.
- Pour the batter into an 8-inch square baking pan lined with parchment paper.
- Bake the brownies for 30 minutes.
- Remove the brownies from the oven and let them cool in the pan on the counter while you prepare the glaze.
- Whisk together the powdered sugar and lemon juice until smooth, for the glaze.
- Pour the glaze over the brownies.
- Let the brownies cool for another 15 minutes and then carefully use the parchment paper to remove them from the pan.
- Slice and serve.
Notes
Out of parchment paper? You can use nonstick cooking spray or melted butter to coat your pan. The parchment paper just makes it easier to lift all of the brownies out of the pan to get cleaner slices.
Spread the batter: Use a spatula to spread the batter evenly, so you end up with evenly thick brownies.
Perfect doneness: Use a toothpick to check for doneness. There should be very little batter on a toothpick inserted into the brownies, just a few moist crumbs. A little bit is okay since the brownies will continue to cook from the residual heat of the pan.
Spread the batter: Use a spatula to spread the batter evenly, so you end up with evenly thick brownies.
Perfect doneness: Use a toothpick to check for doneness. There should be very little batter on a toothpick inserted into the brownies, just a few moist crumbs. A little bit is okay since the brownies will continue to cook from the residual heat of the pan.
Nutrition
Calories: 359kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 796mg | Potassium: 67mg | Fiber: 0.5g | Sugar: 41g | Vitamin A: 403IU | Vitamin C: 3mg | Calcium: 421mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
