Lemon Brownies

These summer lemon brownies are made with lemon-infused sugar, melted white chocolate chips, and fresh lemon juice, and topped with simple, tangy cream cheese frosting that is brightened with more lemon zest and juice.

White chocolate and summer lemon brownies

Unlike classic chocolate brownies, these lemon brownies are full of light, tangy and sunny vibes. Don’t get me wrong – I love chocolate (see these raspberry brownies)! But here we exchange cocoa powder for lemon zest and melted white chocolate chips, so the bite explodes with a chewy, soft, bright and citrus flavor. These brownies can be your new go-to for spring and summer gatherings, brunch, potluck, and convey the same way as my super popular blueberry lemon raffe like lemon glaze, this lemon raspberry band cake, and lemon thumb print cookies.

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Lemon Brownies

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These summer lemon brownies are made with lemon-infused sugar, melted white chocolate chips, and fresh lemon juice, and topped with simple, tangy cream cheese frosting that is brightened with more lemon zest and juice.

course Dessert

cooking Americans

keyword Lemon Brownies

Preparation time 20 Min Min

Cooking time 30 Min Min

Total time 50 Min Min

Serving 12

calorie 456kcal

author Julia

material

Lemon Brownies

¾ cup butter1½ cup sugar3 A large spoon Lemon skin3 big egg1 cup White chocolate chips3 A large spoon Lemon juice2¼ cup All-purpose flour¼ Small spoons salt

topping

4 Ounce Cream cheese1 cup Powdered sugar1-3 A large spoon Lemon juice1 A large spoon Lemon skin

American practices – Metrics

Instructions

Preheat the oven to 350F. Arrange 9×9 inch breads with parchment.

Add butter and cream to a large bowl and add a hand mixer.

In a medium bowl, add the sugar and lemon rind, whisk and apply the lemon. Add the butter and cream together to a large bowl. Before adding the next egg, add the eggs one at a time until you mix them.

In the safe bowl of the microwave, add white chocolate chips, melt slowly in the microwave, start at 20 seconds and continue heating in 10 seconds increments until the chocolate melts (do not overheat).

Add the melted white chocolate to the butter mixture and melt. Add the lemon juice and mix everything together.

Add salt to the flour, whisk and add flour to the wet mixture, then mix until just incorporating.

Pour the batter into a baking pan and spread it evenly. Bake for 35-38 minutes or until the center toothpick is clean. Start the check in about 25 minutes, and if the top is brown, it will be covered with a sheet of dick liquor to finish the baking. Remove and cool.

Make toppings while the brownies are cold. Add cream cheese to a small bowl and mix with a hand blender to soften. Add the powdered sugar, lemon juice and rind and mix until smooth.

When the brownies are completely cool, spread the toppings over them. Chill in the fridge for at least 30 minutes.

Note

These supplies are required: 9×9 inch baking pan, measuring cups and spoons, mixing bowls, hand mixers, stirring spoons. Organize: Collect the ingredients at once and prepare the equipment in advance. Room Temperature Ingredients: Make sure the butter, eggs and cream cheese are at room temperature and room temperature before baking for the best texture and smooth batter. Lemon Sugar: Lemon oil releases sugar and pushes or whisks the lemon zest into the sugar to taste the flavor. Easy Lift and Clean Cut: Using ample parchment, fold it to the edge of the pan to easily lift the brownie out of the pan. To make a clean cut, let the brownies cool completely and refrigerate for about 30 minutes before slice. Use a warm, sharp knife to cut the brownies. Clean the knife with every cut. Cool before topping: Before adding topping/gl drugs, let the brownies cool completely to prevent them from melting or slipping off. An alternative to cream cheese toppings: you can just filter out cream cheese, make a gl drug on top, or do nothing at all. If you prefer thick glaze, reduce the amount of lemon juice slightly or add powdered sugar until you reach the desired consistency. If you like the more powerful lemon flavor, add a little more skin to your glaze/topping. Baking pan used: I used 9×9 inch bread. Brownies can be baked in 9×13-inch breads in more traditional size brownies. Reduces bake time to 25-30 minutes. Refrigerate: Store brownies in an airtight container in the fridge. Freeze the lemon brownies for about 2 months. To check the DONE, insert a toothpick with some damp crumbs.

nutrition

calorie: 456kcal | carbohydrates: 63g | protein: 6g | fat: twenty oneg | Saturated fat: 13g | Polyunsaturated fat: 1g | January Saturated Fat: 6g | Trans Fat: 0.5g | cholesterol: 90mg | sodium: 202mg | potassium: 110mg | fiber: 1g | sugar: 44g | Vitamin A: 555iu | Vitamin C: 5mg | calcium: 56mg | iron: 1mg

How to make lemon brownies (step-by-step photos)

Collect all the ingredients – This photo conveniently shows all the ingredients (labels) you need.

Preheat the oven to 350°F and arrange the parchment in a 9×9 inch pan. Cream butter in a large bowl using a hand blender. Whisk the sugar and lemon zest together to coat the sugar and mix in butter.

Melt the white chocolate chips in a microwave safe bowl and start at 20 seconds and heat in 10 seconds until smooth. Mix the melted chocolate into the butter mixture and mix in the lemon juice. Whisk the salt into the flour, add it to the wet ingredients and mix until combined.

Pour the batter into the prepared bread and spread evenly. Bake for 35-38 minutes, check in 25 minutes. If the top brown is too fast, cover it with foil. Remove from the oven and allow to cool completely.

For toppings, beat the cream cheese until smooth and mix in the powdered sugar, lemon juice and crust. Spread on a cooled brownie and let it cool for at least 30 minutes before serving.

Presentation ideas

Lemon brownies aren’t just tasty, but they can also be beautiful. I like to garnish with some lemon zest and some lemon slices. If you’re skipping cream cheese toppings (or lemon glaze), apply powdered sugar instead. A scoop of vanilla ice cream, a number of homemade whipped cream, or a cold glass of milk is perfect!

Storage Instructions

Room Temperature: Store lemon brownies in airtight containers at room temperature for up to 2-3 days. To prevent moisture buildup, make sure it is completely cooled before sealing. Refrigerate: Store brownies in the fridge for up to 5 days for longer freshness. Keep them tightly covered to avoid drying out. Freeze: Freeze brownies for up to 3 months. Once cooled, place in the freezer in a safe container or wrap tightly in plastic wrap and foil. Thaw at room temperature for about 30 minutes before serving. Reheat: To reheat individual pieces in the microwave at 350°F in the oven for 10-15 seconds or 5 minutes (if you want to warm a little with a slightly crisp edge). Do not add cream cheese frosting when reheating in the oven.

More Summer Desserts

Blueberry Cake Strawberry Peach Cake Fruit Pizza No Bakery Cotta Cheesecake Blueberry Peach Greek Yogurt Cake