Lemon Brownies

Step 1

Pre-heat oven to 175 C / 347 F ( no fan).

Step 2

Using a 7-inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side. Set it aside.

Step 3

Rub the lemon zest together with the granulated sugar.

Step 4

Melt the butter and white chocolate in a bowl over simmering water over low-medium heat.

Step 5

In another bowl, whip together the eggs with lemon sugar with the help of an electric hand mixer until pale, for about 5-7 minutes.

Step 6

Pour the melted butter and chocolate mixture into the egg-sugar mixture, and whisk just until combined. Then, mix in the vanilla, followed by the freshly squeezed lemon juice.

Step 7

Sift in the flour and salt and fold the mixture together with a Rubber spatula. Do not overmix.

Step 8

Pour the lemon brownie batter into the prepared brownie pan.

Step 9

Smooth the top with an offset spatula and bake for 25-30 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! The brownie will set further as it cools.

Step 10

Let the brownie cool in the pan before glazing.

Step 11

Mix sifted powdered sugar with freshly squeezed lemon juice. To make the glaze thicker, add more powdered sugar, to make the glaze thinner, add more lemon juice.

Step 12

Pour the glaze over the cooled brownies, let it set for a few minutes, then serve.

Step 13

Store at room temperature or in the fridge for 2-3 days.