Rich Lemon Brownies

These fudgy brownies get their intensity from real unsweetened chocolate melted with butter, not cocoa powder. Four eggs beaten into the batter one at a time create a dense, moist crumb that stays chewy in the center even after cooling.

The lemon twist lives in the frosting. Melted chocolate and butter get mixed with powdered sugar, an egg, vanilla, and a hit of lemon juice that adds a subtle citrus brightness you don’t expect from a chocolate frosting. It doesn’t taste like lemon. It just makes the chocolate taste cleaner and more complex.

Pull the brownies from the oven when they just start pulling away from the sides of the pan. They should still look moist in the center. Overbaking kills the fudgy texture and leaves you with dry, cakey squares.

Chopped pecans folded into the frosting add a toasty crunch against the smooth chocolate layer.

Pro Tips

• Let the melted chocolate-butter mixture cool before adding the eggs. Hot chocolate will scramble the eggs and give you a lumpy batter.
• The frosting hardens as it cools, so spread it while still warm for an even layer. Work quickly.
• Cut with a sharp knife dipped in hot water for clean edges. Wipe the blade between cuts.
• Store at room temperature in a covered container. Refrigerating makes the frosting dull and the brownies stiff.

Variations

• Toast the pecans before folding into the frosting for a deeper, nuttier flavor.
• Swap lemon juice for orange juice in the frosting for a chocolate-orange combination.
• Add a pinch of espresso powder to the brownie batter to intensify the chocolate flavor.