Lemon Brownies
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Store the brownies in an airtight container. It can stay in the counter overnight. If storing longer than 2 days, store in the fridge and let it come to room temperature before serving.
1 1/2 cups white sugar
3 tablespoons lemon zest
3/4 cup softened unsalted butter
1 cup chopped white chocolate
3 large eggs at room temperature
3 tablespoons lemon juice
2 1/4 cups all-purpose flour
1/4 teaspoon salt
Lemon Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pre-heat oven to 350 degrees and grease and line an 8x8 inch square pan
Start by adding the sugar and the zest to a bowl. Rub the sugar and the zest between your fingers. When you do that, the crystals in the sugar will help the lemon zest release the natural oils, infusing the sugar with the citrus flavor.
Add the chopped white chocolate and the butter to a large mixing bowl. Place in the microwave until the chocolate and butter melt together, for 15 second intervals. Whisk until smooth.
Add the lemon sugar to the butter and white chocolate, whisk until combined.
Add the eggs and whisk.
Add lemon juice and mix to combine.
Add flour and salt and whisk until a smooth batter is formed.
Pour batter into the prepared pan and bake for 35 minutes or until the top of the brownies are set. Let cool for 20 minutes
Lemon Glaze
Place the powdered sugar in a medium bowl. Add the lemon juice in. Start by adding one tablespoon, and add more as needed.
Simply pour the glaze on top of the brownies, and spread with a spatula.
You can add the lemon zest to the glaze, or sprinkle the zest on top of the glazed brownies.
Let the glaze set before slicing and serving, should take about 10 or 15 minutes.