Fudgy Lemon Curd Brownies
- Yields: 16
- 4 oz. unsweetened baking chocolate
- 3/4 cup butter (1 1/2 sticks)
- 2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup flour
- 1/2 tsp kosher salt
- 2 cups dark chocolate chips/chunks
- 1 cup lemon curd (storebought or homemade)
Preheat oven to 350 degrees. Line a 9×9 baking pan with parchment paper (optional) and grease with cooking spray.
In a large microwave-safe mixing bowl, microwave the butter and baking chocolate in 30-second increments, stirring in between, until melted. Stir in the sugar. Beat in the eggs and vanilla. Stir in the flour and salt. Once thoroughly incorporated, stir in the chocolate chips.
Spread about 2/3 of the mixture into the baking pan. Spread the lemon curd on top. Scoop the remaining batter on top, spreading to cover the lemon curd completely.
Bake in the middle of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs. Cool completely before serving.
Feel free to increase the amount of lemon curd for a more lemony brownie. Adapted from Baker’s One Bowl Brownies.