Description
Soft, rich, and buttery lemon brownies topped with a zesty lemon glaze. These one-bowl bars offer a bright, sunny dessert flavor.
Ingredients
- 1/2 cup unsalted butter, melted
- 4 oz white chocolate, chopped
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest (from 2 large lemons)
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch light-colored metal pan with parchment paper.
- Combine butter and white chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth. Let this mixture cool slightly.
- In a large bowl, rub the sugar and lemon zest together with your fingertips to release the oils.
- Whisk in eggs, egg yolk, lemon extract, and vanilla extract until the mixture is smooth and pale.
- Stir in the melted butter mixture until you combine everything.
- Fold in flour, salt, and baking powder until almost mixed. Add the lemon juice and fold gently just until incorporated. Do not overmix the batter.
- Pour the batter into the prepared pan and smooth the top surface.
- Bake for 25–28 minutes. The edges should be lightly golden, and a toothpick inserted in the center should come out with a few moist crumbs.
- Cool the brownies completely in the pan on a wire rack.
- For the glaze, whisk powdered sugar and lemon juice until smooth and pourable. Spread the glaze over the cooled brownies. Let the glaze set for 20 minutes before you slice them.
Notes
- Store these brownies in an airtight container at room temperature for up to 3 days.
- You can refrigerate them for up to 1 week.
- These taste best when chilled.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American