Easy Lemon Brownies with Lemon Glaze
A bright, fudgy citrus treat with a crackly lemon icing.
Ingredients
- Brownie Batter:
- 3/4 cup Unsalted Butter browned
- 1/2 cup White Chocolate Chips
- 1/4 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 1 tablespoon Fresh Lemon Zest
- 2 Large Eggs
- 1 Large Egg Yolk
- 2 tablespoons Fresh Lemon Juice
- 2 teaspoons Vanilla Extract
- 1 3/4 cups All-Purpose Flour
- 1 teaspoon Fine Sea Salt
- Lemon Glaze:
- 1 cup Powdered Sugar sifted
- 2 –3 tablespoons Fresh Lemon Juice
Instructions
- Preheat the oven and prepare an 8x8 inch metal pan with a parchment paper sling for easy removal.
- Brown the unsalted butter in a saucepan until it smells nutty and the milk solids are golden.
- Stir the white chocolate chips into the hot brown butter until the mixture is completely smooth.
- Rub the fresh lemon zest into the granulated and brown sugars to release the citrus oils.
- Whisk the cooled butter mixture into the sugars, then incorporate the eggs, yolk, lemon juice, and vanilla until fluffy.
- Gently fold in the flour and sea salt with a spatula just until no dry streaks remain.
- Transfer the batter to the pan and bake until the edges are golden and the center is set.
- Allow the brownies to cool fully before spreading the prepared lemon glaze over the top.
Notes
• Ensure the brownies are completely cold before glazing, or the icing will melt into the bars rather than sitting on top.
• Use a metal baking pan for the best texture; glass pans can cause the brownies to become too cakey or bake unevenly.
• Store in an airtight container at room temperature for up to four days or freeze for up to two months.
• Use a metal baking pan for the best texture; glass pans can cause the brownies to become too cakey or bake unevenly.
• Store in an airtight container at room temperature for up to four days or freeze for up to two months.