These White Chocolate Lemon Brownies are a delightful twist on the classic brownie, combining the sweetness of white chocolate with the tangy freshness of lemon. They are light, airy, and perfect for any occasion.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
Ingredients
- 3 large eggs (straight from the fridge)
- 1 ¼ cups (232 g) white chocolate chips
- 3 tbsp (1.5 oz) lemon juice + 1 heaping tsp lemon zest from one large lemon
Directions
Preheat Oven:
- Preheat your oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
Prepare the Eggs: 2. Add eggs to a stand mixer with a wire whisk attachment. Beat at the highest speed for 8 minutes or until the eggs turn thick and pale yellow. When you lift the beater, the mixture that drips off should be able to stay on top of your egg batter for several seconds before sinking back in. (You can use a hand mixer, but it may take more time.)
Melt the Chocolate: 3. While the eggs are beating, melt your chocolate. You can do this over the stove using the double boiler method or in the microwave:
- Stovetop: Use the double boiler method to melt the chocolate.
- Microwave: Add chocolate to a large microwave-safe bowl and heat for 1 minute. Then stir with a spatula. Heat again for 30 seconds and stir until completely melted and smooth. If needed, heat for another 20-30 seconds, stirring again.
Combine Eggs and Chocolate: 4. Once the eggs are finished, fold them into the chocolate in 3 batches:
- First, add 1/3 of the egg mixture to the chocolate. Use a spatula to gently fold in the egg mixture, ensuring all the chocolate gets incorporated.
- Repeat with the second third of the egg mixture and then the final third. It’s okay if you have some small chunks of chocolate in your batter.
Add Lemon: 5. Gently stir in the lemon juice and zest until just incorporated.
Bake: 6. Pour the batter into the prepared pan. Bake for about 30-35 minutes or until the surface is dark golden brown and a toothpick inserted comes out clean.
Cool and Serve: 7. Let the brownies cool completely to set. Once cooled, slice into squares with a sharp knife. The bottom of the brownies may be very sticky, so use a thin spatula to release them from the parchment paper.
Notes
- Do not add lemon juice until the end to prevent the chocolate from seizing.
- Use the egg mixture soon after it’s done to prevent deflation.
- This batter needs to be baked right away for best results.
- The brownies are thin; baking in a smaller pan or doubling the recipe is not recommended as it alters texture and structure.
Serving Suggestions
- Enjoy these brownies as they are or with a dusting of powdered sugar.
- Pair with a scoop of vanilla ice cream for an extra treat.
Cooking Tips
- Ensure all ingredients are at room temperature before starting.
- Sift the cornstarch to avoid lumps and ensure a smooth batter.
- Adjust baking time based on your oven; start checking for doneness at 30 minutes.
Nutritional Benefits
- Eggs: Provide protein and essential vitamins.
- Lemon: Adds vitamin C and antioxidants.
- White Chocolate: Offers a sweet, creamy flavor.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Yes (ensure chocolate chips are gluten-free)
- Dairy-Free: No
Storage Tips
- Store brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to a month.
Why You’ll Love This Recipe
- These brownies are a unique twist on a classic dessert.
- They are light, fluffy, and full of flavor.
- Easy to make with just a few simple ingredients.
Conclusion
Enjoy these delightful White Chocolate Lemon Brownies as a fresh and tasty treat perfect for any occasion. With their simple preparation and delicious flavor, they are sure to become a favorite in your household. Happy baking!