Lemon Brownies
Translated from Spanish, the language of the reel.
Luciana Cassinelli cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Soft, dense lemon brownies made with white chocolate, butter, and vegetable oil. The zest and juice provide an intense citrus flavor, while the edges become especially golden and delicious.
- Time
- 45 minutes
- Equipment
- Oven and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 170 g
- 18 g
- 18 g
Weights are estimates. Together, the ingredients weigh about 1.23 kg before cooking, which is about 75 g per serving.
Steps
Preheat the oven to 175 °C (350 °F). Line an approximately 20 × 20 cm square pan with parchment paper, leaving some paper overhanging the sides so the brownies can be removed later.
Melt the butter together with the white chocolate in the microwave in short 20 to 30-second intervals, stirring between each interval, or in a bowl set over a bain-marie. Stir until smooth and let it cool slightly.
Place the sugar and lemon zest in a large bowl. Rub them together with your fingers for a few minutes to release the aromatic oils from the peel and infuse the sugar.
Add the 3 eggs and the egg yolk to the infused sugar. Beat until the mixture looks homogeneous and slightly lighter in color.
Add the vegetable oil and vanilla. Mix until the oil is fully incorporated.
Add the warm butter and white chocolate mixture. Stir until evenly combined; do not add it while it is very hot, as it could cook the eggs.
Pour in the lemon juice and mix until fully incorporated.
Sift the flour, cornstarch, and salt into the bowl. Fold them in with a spatula using gentle movements, only until no dry flour remains. Do not overmix, to preserve a dense, tender texture.
Pour the batter into the prepared pan and spread it into the corners. Bake for approximately 23 to 28 minutes, until the edges are golden and firm while the center still looks slightly soft. A toothpick should come out with a few moist crumbs, not completely clean.
Let the brownies cool completely in the pan on a wire rack. For cleaner cuts, refrigerate them after cooling, remove them using the parchment paper, and cut them into 16 portions.
Notes
The procedure was not included in the original post; the steps were reconstructed from the ingredient list and the usual technique for lemon brownies. Store the brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 322
- Protein
- 4 g
- Carbs
- 42 g
- Fat
- 16 g
- Fiber
- 1 g
Where the calories come from
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