Ingredients
1/2 cup unsalted butter
1 (4 oz) white chocolate bar (Ghirardelli or your preferred brand)
3/4 heaping cup granulated sugar
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
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper or lightly spray with non-stick spray.
- Melt the butter and white chocolate: In a medium saucepan, melt the unsalted butter and white chocolate over low heat, stirring constantly to prevent burning. Once melted, remove from heat and allow it to cool for a few minutes.
- Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, lemon zest, eggs, egg yolk, lemon extract, and vanilla extract until smooth and well combined. Add the cooled butter and white chocolate mixture to the bowl and stir until fully incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
- Add the dry ingredients to the wet ingredients: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stir in the fresh lemon juice for an added burst of citrus flavor.
- Bake the brownies: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Let the brownies cool completely in the pan.
- Prepare the glaze: While the brownies are cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Glaze the brownies: Once the brownies have cooled, drizzle the glaze evenly over the top of the brownies. Let the glaze set for about 10-15 minutes before cutting into squares.
Notes
These brownies are best enjoyed fresh, but you can store them in an airtight container at room temperature for 3-4 days or refrigerate them for up to a week.
If you want a stronger lemon flavor, add more lemon zest or juice to the batter.
You can make these gluten-free by using a gluten-free flour blend in place of all-purpose flour.
To make them dairy-free, use dairy-free butter and a dairy-free white chocolate substitute.
Feel free to add white chocolate chips or chopped nuts like almonds for extra texture.
For an extra fruity twist, add fresh berries on top of the glaze.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 20g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
