Lemon Bar White Chocolate Brownies
User Reviews
4.7
Lemon Bar White Chocolate Brownies
Description
This dessert begins with a white chocolate brownie batter made by melting butter and chopped white chocolate (preferably high-quality bar chocolate), then mixing in sugar, eggs, vanilla extract, lemon zest, flour, baking powder, and salt. This creates a soft yet slightly set base with subtle lemon notes. After baking this layer partially, a lemon bar topping is poured over it, consisting of eggs, sugar, lemon zest, fresh lemon juice, and flour whisked together to a smooth mixture. Baking continues until the lemon layer sets firmly but remains tender. The combined effect is a two-layer bar with a rich, sweet, creamy white chocolate brownie bottom and a tart, bright lemon top. A dusting of powdered sugar adds sweetness and visual appeal. The recipe emphasizes using fresh lemon juice for a pronounced brightness and recommends specific white chocolate to avoid clumping during melting.
Ingredients
White Chocolate Brownies:
- ¾ cup butter salted
- 6 ounces white chocolate chopped (see note)
- 1 ½ cups granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1 to 2 to 2 teaspoons lemon zest fresh
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
Lemon Bar Layer:
- 4 egg large
- 1 ⅓ cups granulated sugar
- 1 teaspoon lemon zest fresh
- ⅔ cup lemon juice from about 4-5 lemons, fresh
- ¼ cup all-purpose flour
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch baking pan (I use metal) with foil (for easier cleanup). Grease the foil with nonstick cooking spray. Set aside.
- For the white chocolate brownies, combine the butter and white chocolate in a microwave-safe bowl and heat for 1-minute increments, stirring in between, until smooth.
- Stir in the granulated sugar, eggs, vanilla extract, and lemon zest and mix until evenly and well-combined. Stir in the flour, salt and baking powder until smooth.
- Spread the batter evenly in the bottom of the prepared pan. Bake for 20-22 minutes until the brownies are just slightly set but still soft in the center.
- For the lemon bar layer, in a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth and well-combined.
- Pour the lemon mixture over the top of the warm white chocolate brownies. Return to the oven and bake until the lemon layer is set, about 18-20 minutes. It's ok if there are bubbles on the surface of the lemon layer. They won't look very pretty coming out of the oven but they'll get pretty in just a sec.
- Let the bars cool completely in the pan. Refrigerate until ready to serve. When ready to serve, dust the top of the bars with powdered sugar. Cut into squares and serve immediately (the powdered sugar melts into the bars the longer they sit, so dust only when ready to serve).
Notes
- Use high-quality white bar chocolate, not white chocolate chips or candy coatings, for smoother melting and better texture in the brownies.
- Fresh lemon juice is preferred over bottled as it provides a brighter, more pronounced citrus flavor to the lemon layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Small Squares
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 251kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 106mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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