Lemon Brownies
Recipe by Nicole Thom-Arens
Makes 8-16
I first saw the idea for a lemon brownie on Instagram, but when I went to the creator’s site, I couldn’t find the recipe, so I adapted my chocolate brownie recipe to get this lemon brownie recipe. For the initial test, I was light handed with the lemon, but in later tests, I increased the punchy lemon flavor for something that resembles a lemon bar without the crust. You can add a 1/4 cup more flour for a cake-y brownie texture, but after three tests, this is my favorite version—crips corners with a chewy center and a perfect lemon flavor.
Ingredients:1 cup unsalted butter (2 sticks)4 ounces white chocolate (not chips)1 cup granulated sugar1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond)2 lemons3 eggs1/3 cup lemon juice1 1/2 cups all-purpose flour
Instructions:1. Preheat the oven to 350 degrees. 2. Grease an 8x8 square baking tin.3. Melt the butter over medium heat on the stovetop. Break up the white chocolate and add to the melted butter, stirring constantly until the chocolate melts. Set aside. 4. Add the sugar and salt to a large mixing bowl. Mix to combine. Zest the lemons directly into the sugar mixture. Massage the zest into the sugar. 5. Add the eggs to the sugar and zest mixture. Whip with a hand mixer until the sugar is well combined and the eggs are light. (This step is critical in getting air into the brownies and will help with the rise.)6. Once the mixture is light, add the lemon juice and whisk to combine. With the mixer on low, add the melted butter and chocolate mixture. 7. Add the flour and whisk until combined. 8. Transfer the batter to the prepared baking tin. Tap the pan on the counter a few times to release air bubbles. 9. Bake the brownies at 350 degrees for 30 to 35 minutes or until the middle is set and no longer jiggly. (The brownies should rise during baking and then fall while cooling to create a dense, chewy bar.)10. Cool the brownies in the pan for 30 minutes. Serve warm or at room temperature. Leftovers freeze really well and are delicious straight from the freezer.
Ingredients:1 cup unsalted butter (2 sticks)4 ounces white chocolate (not chips)1 cup granulated sugar1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond)2 lemons3 eggs1/3 cup lemon juice1 1/2 cups all-purpose flour
Instructions:1. Preheat the oven to 350 degrees. 2. Grease an 8x8 square baking tin.3. Melt the butter over medium heat on the stovetop. Break up the white chocolate and add to the melted butter, stirring constantly until the chocolate melts. Set aside. 4. Add the sugar and salt to a large mixing bowl. Mix to combine. Zest the lemons directly into the sugar mixture. Massage the zest into the sugar. 5. Add the eggs to the sugar and zest mixture. Whip with a hand mixer until the sugar is well combined and the eggs are light. (This step is critical in getting air into the brownies and will help with the rise.)6. Once the mixture is light, add the lemon juice and whisk to combine. With the mixer on low, add the melted butter and chocolate mixture. 7. Add the flour and whisk until combined. 8. Transfer the batter to the prepared baking tin. Tap the pan on the counter a few times to release air bubbles. 9. Bake the brownies at 350 degrees for 30 to 35 minutes or until the middle is set and no longer jiggly. (The brownies should rise during baking and then fall while cooling to create a dense, chewy bar.)10. Cool the brownies in the pan for 30 minutes. Serve warm or at room temperature. Leftovers freeze really well and are delicious straight from the freezer.