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.

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.

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.

Then add the lemon juice and vanilla extract and whisk it until combined.

Add the dry ingredients to the batter and gently whisk it together until combined.

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.

To a small bowl, add the powdered sugar and start with 2 tablespoon of lemon juice. Stir it together until smooth. Add more lemon juice if needed or until smooth.

Add the lemon glaze on the brownie and spread it out. Optionally decorate with lemon zest. Let it set at room temperature. You can also place it in the fridge to set faster. Once the glaze has set and firmed up, it’s ready to be served.