Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1/2 cup (90g) white chocolate chips or bar, high-quality
  • 1 cup (200g) granulated sugar
  • 2 tablespoons fresh lemon zest
  • 2 large eggs, room temperature
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups (190g) fresh blueberries
  • 1 cup (120g) powdered sugar, sifted
  • 1.5 tablespoons (22ml) fresh lemon juice for glaze
  • 1 teaspoon lemon zest for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large microwave-safe mixing bowl, combine granulated sugar and 2 tablespoons of lemon zest. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist.
  3. Stir in the melted butter and white chocolate until smooth. Whisk in the eggs, 2 tablespoons of lemon juice, and vanilla extract until well combined.
  4. Gently fold in the all-purpose flour and salt. Before the flour is fully incorporated, toss the blueberries in a teaspoon of the flour mixture and then fold them into the batter to prevent sinking.
  5. Spread the batter evenly into the prepared pan. Bake for 35 minutes or until the edges are golden and a toothpick comes out with a few moist crumbs.
  6. Allow brownies to cool completely in the pan. Whisk together powdered sugar and the remaining lemon juice to create a glaze; drizzle over cooled brownies and garnish with extra zest.