Lemon Brownies

Ingredients:

For the Brownies:

• 1 1/3 cups white chocolate chips (I prefer Ghiradelli)
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 eggs
• 2 egg yolks
• 1 1/4 cups sugar
• 3 tablespoons lemon zest (about 3-4 lemons)
• 1/2 tablespoon pure vanilla extract
• 1 3/4 cups all purpose flour
• 3/4 teaspoon salt

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 2-3 tablespoons lemon juice
• one lemon for zesting

Directions:

For the Brownies:

1. Preheat the oven to 325F. Grease and line a 9x9 inch baking dish with parchement paper, leaving wings on all four sides. This will make the brownies easy to remove later. Set aside.
2. Melt the butter in the microwave. Microwave the chocolate chips and melted butter in 30 second intervals until the chocolate is fully dissolved into the butter. Stir after each interval. Set aside.
3. Add the sugar and lemon zest into a medium mixing bowl. Using your fingers, massage the lemon zest into the sugar. This releases the oils into the sugar for a stronger lemon flavor.
4. Add in the eggs, egg yolks and vanilla to the sugar mixture. Whisk together until a pale yellow color. You can use an electric mixer if you prefer.
5. Pour in the butter and chocolate mixture. Make sure it is not still too hot, or it will cook your eggs. Whisk together until smooth. Again, feel free to use an electric mixer.
6. Mix the salt and flour into the wet mixture. Be sure not to over-mix.
7. Add the batter into your prepared dish. If you are using an aluminum dish (which is recommended) you will need to bake for 32-36 minutes. If you are using some other type of dish like stoneware or glass, you'll need to bake for about 60-65 minutes. In either type of dish, if you notice the top is getting too brown, you can cover the dish with aluminum foil while the center continues to bake through. You can check doneness by inserting a toothpick which should come out mostly clean.
8. Remove from oven and allow to cool completely before adding the lemon glaze. Once cool enough, you can pull on the wings of the parchment paper to remove the brownies. Allow them to finish cooling on a wire rack or cutting board.

For the Glaze:

1. Add the powdered sugar and 2 tablespoons of the lemon juice to a bowl. Mix together until no longer lumpy. If this mixture is a bit too dry and not mixing well, you can add in the remaining lemon juice.
2. Spread over top of the cooled brownies. Zest the lemon over the top until you are content with the amount.
3. Allow the brownies to set until the glaze thickens. Cut into 12 squares. Enjoy!

*Store in an airtight container at room temperature for up to 3 days.

Makes 12 Brownies