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Lemon White Chocolate Brownies Recipe

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4.3 from 11 reviews

Delight in these zesty Lemon Brownies featuring a luscious white chocolate base with fresh lemon zest and juice, baked to a shiny, crackly perfection. Enhanced with an optional white chocolate chip swirl and topped with a vibrant lemon glaze, these brownies offer a perfect balance of sweet and tangy flavors in every bite.

Ingredients

Brownie Batter

  • 4 oz (113g) pure white chocolate, coarsely chopped
  • 7 tbsp (100g) unsalted butter
  • 2 large eggs (at room temperature)
  • 1 large egg yolk
  • ¾ cup plus 2 tbsp (175g) granulated sugar
  • 1 tbsp lemon zest (from about 2 lemons)
  • ½ tsp vanilla bean paste
  • ½ tsp salt
  • 1 cup (142g) all-purpose flour, sifted
  • ½ cup (85g) white chocolate chips (optional)

Lemon Glaze Options

  • ⅔ cup (80g) powdered icing sugar
  • 4 tsp (20ml) lemon juice
  • 4 oz (113g) pure white chocolate (for white chocolate glaze)
  • 2 tbsp (30ml) fresh lemon juice (for white chocolate glaze)

Instructions

  1. Prepare Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on each side. Secure the parchment with binder clips to keep it in place.
  2. Melt Chocolate and Butter: Place chopped white chocolate and butter in a heatproof bowl over a saucepan with barely simmering water. Stir until fully melted and smooth. Alternatively, melt in the microwave at 50% power in short 20-second bursts, stirring frequently to prevent burning. Note that the mixture might look slightly separated due to the high butter content but will incorporate evenly later.
  3. Mix Wet Ingredients: In a large bowl, whisk together eggs, sugar, lemon zest, and salt vigorously until the mixture becomes pale and thick. Stir in the vanilla bean paste, then gradually add the warm melted white chocolate and butter mixture, mixing until combined.
  4. Incorporate Flour and Chips: Sift flour into the wet mixture and gently fold it in just until mostly incorporated. Before the flour is fully blended, gently fold in the white chocolate chips if using.
  5. Bake the Brownies: Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the top is shiny and crackly. A skewer inserted into the center should come out mostly clean with a few sticky crumbs. Remove from oven and transfer the brownies to a wire rack to cool completely.
  6. Prepare the Glaze: For the sugar glaze, whisk powdered icing sugar and lemon juice in a small bowl until smooth, glossy, and drizzling consistency. Adjust lemon juice quantity for desired thickness. For white chocolate glaze, melt chopped white chocolate over a double boiler until smooth, then stir in fresh lemon juice until silky.
  7. Glaze the Brownies: Pour or spread the chosen glaze over the brownies while still warm for a glossy finish, or after cooling for a thicker icing. Allow the glaze to set for 20 minutes before cutting into squares and serving.

Notes

  • If the white chocolate and butter mixture looks separated after melting, don’t worry—it will emulsify properly when mixed with the egg mixture.
  • You can skip the white chocolate chips if you prefer a smoother texture.
  • Adjust lemon juice in the glaze to suit your preference for sweetness and tartness.
  • Ensure eggs are at room temperature for better texture and easier mixing.
  • The brownies should be stored in an airtight container at room temperature and consumed within 3 days for optimal freshness.

Find it online: https://yumntasty.com/lemon-white-chocolate-brownies-recipe/