Method
- 01
Melt the chopped white chocolate and butter together over a water bath or in the microwave (on low power, stirring at 15-20 second intervals) until smooth and uniform. Set aside to cool to room temperature.
- 02
In a separate bowl, rub the sugar and grated lemon zest together thoroughly with your fingers (this releases the essential oils and boosts the aroma). Add the eggs and beat with a mixer or whisk for 2-3 minutes until slightly pale and fluffy.
- 03
Mix the melted (cooled) chocolate mixture, 2 tablespoons of lemon juice, vanilla, and salt into the egg mixture. Finally, sift in the flour and gently fold with a silicone spatula just until combined (do not overmix, so the brownies retain a tender, fudgy texture).
- 04
Line a baking pan (approx. 20x20 cm) with parchment paper, pour in the batter, and smooth the surface. Bake at 175°C for about 20–25 minutes. The center should be set but soft (do not overbake or dry out in the oven).
- 05
While the cake cools, prepare the glaze: gradually add lemon juice to the powdered sugar until reaching the desired medium-thick consistency. Spread over the slightly warm or cooled brownies, sprinkle with a bit of lemon zest, and allow to set before slicing.
Nutrition
