Lemonies… It sounds so exotic and poetic. Some genius thought of this cool name for lemon brownies, I am not sure who did but genius, nonetheless! A simple reason for not calling them brownies has something to do with their color (They are not brown!!). These are pale yellow beauties adorned with bright yellow zest and white chocolate chips in each bite. They are so fudgy and buttery, dense yet light, just how I like my brownies.
These are the perfect treats for summer (or round the year, who am I kidding!?!) and totally irresistible. The lemon flavor really shines through and pairs wonderfully well with all that white chocolate. Be sure to use a white chocolate bar and not white chocolate chips for the batter. It makes all the difference! And have them chilled, straight from the fridge. You’re welcome. 🙂
Have a fun weekend!
xx
Fudgy White Chocolate Lemonies {Lemon Brownies}
- 9-oz block of white chocolate, roughly chopped
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup granulated white sugar
- 1 Tbsp lemon zest
- 2 large eggs, at room temperature
- 1/4 cup freshly squeezed lemon juice
- 1 cup + 1 Tbsp all-purpose flour
- 1/8 tsp salt
- 2 Tbsp white chocolate chips, to sprinkle on top (optional)
- Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper and grease with butter/oil (I used foil).
- In a large microwave-safe bowl, melt chocolate and butter in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Rub lemon zest and sugar together with the fingers and whisk in to the chocolate mixture. Set aside and let cool for about 5 minutes.
- Once chocolate mixture is cooled down, whisk in eggs (one by one) and lemon juice until well combined.
- In a separate bowl, sift together flour and salt and fold into chocolate mixture with wooden spoon or rubber spatula until just combined. Pour the batter in a baking pan, sprinkle chocolate chips on top (optional) and bake for 33-35 minutes until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
- Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it covered in an air-tight container for a week in refrigerator. It tastes best chilled.