In this post, we'll show you how to make the best Lemon Brownies on the block. Similar to our vintage Peanut Butter Brownies, these brownies are chewy, delicious, and will knock your socks off!! Made with pantry staples, fresh lemon, and vanilla morsels, these are a must-bake!
Stand Mixer with paddle attachment (can also use a large mixing bowl & wooden spoon)
½cupunsalted butter(one stick of butter), melted
½cuplight brown sugar
1tablespoonfresh lemon juice
2tablespoonsfresh lemon zest
1 ½cupsall-purpose flour
1cupwhite chocolate morsels
Preheat your oven to 350°F. Line a 9 x 9 pan with parchment paper and set aside.
In a stand mixer, with the paddle attachment (or large mixing bowl with wooden spoon), add both sugars and butter to the mixer bowl, and cream. Add in the extracts, eggs, lemon juice, and zest and combine until fluffy.
In a bowl, whisk dry ingredients. Slowly add the dry ingredients into the stand mixer at low speed. Combine until flour streaks are gone. Turn off the mixer, and scrape down the sides of the bowl, and fold in half of the white chocolate chips. Add batter to the parchment-lined pan. Sprinkle remaing chocolate morsels on top.
Bake brownies for 20-25 minutes. The brownies will have a golden brown coloring, and feel firm to the touch. A toothpick inserted into the center of the brownies should come out free of batter.
Allow brownies to cool for 30 minutes before removing the parchment paper from the pan. Be sure to slice it with a plastic knife.
Nutritional values may vary and are meant to be a guide.