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Preheat the oven to 350 F/180 C. Line a metal 8x8 baking pan with parchment paper.
Cook the butter in a stainless steel pan until browned. Scrape all of the brown butter into a shallow container and set it aside to cool for 10 minutes. Then mix in the white chocolate chips until melted. Set aside.
Rub the lemon zest into the light brown and granulated sugar. Then whisk in the eggs, egg yolk, lemon juice, and vanilla until light and fluffy, about 1-2 minutes.
Whisk in the brown butter and white chocolate mixture.
Fold in the flour and salt until just combined.
Evenly spread the brownie batter into the lined baking pan. Bake in the preheated oven for 25-35 minutes, or until the top is lightly golden brown and a toothpick inserted into the center is covered in a few moist crumbs.
Let the pan cool on a wire rack. Meanwhile, make the lemon icing.
Whisk together the powdered sugar and lemon juice until smooth.
Once completely cool, pull the parchment paper up to remove the brownies from the pan. Spread the icing over the top with an offset spatula and sprinkle with lemon zest if desired. Let it set completely before cutting. For clean slices, wipe the knife clean in between cuts!