Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm /8x8 inch square pan with parchment paper.
Melt the butter and add it to a small bowl. Add the chocolate chips and stir it in until melted. Set it aside.
110 g butter, 125 g white chocolate chips
In a separate large bowl, add granulated sugar and lemon zest. Rub it together to release all of the lemon flavor until it resembles wet sand. Add the melted butter/ white chocolate to the sugar and with a hand whisk, whisk it together until combined. It might look a bit split but don’t worry.
200 g granulated sugar, 1 tablespoon lemon zest
Add the eggs and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, so it becomes light and fluffy.
2 eggs
Then add the lemon juice and vanilla extract and whisk it until combined.
1 tablespoon lemon juice, 2 teaspoon vanilla extract
Add the dry ingredients to the batter and gently whisk it together until combined.
160 g all-purpose flour, ¼ teaspoon salt
Add the brownie batter into the prepared pan, smooth it out with a spatula.
Bake for about 30-32 minutes. It will stay light and won’t brown. Once baked, let it cool down completely on a cooling rack.
Once completely cooled down, remove it from the baking pan and place it on a serving dish and make the lemon glaze.