WHITE CHOCOLATE LEMON BROWNIES RECIPE - (4.4/5)
Provided by á-6498
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350F. Coat an 8x8-inch baking pan with nonstick cooking spray. In a medium microwave- safe bowl combine butter and 1 cup of the white chocolate squares. Microwave on 50% power 1 minute or until butter is nearly melted; stir until smooth. 2. In a mixing bowl and using an electric hand-mixer, beat sugar and eggs on medium speed until creamy. Beat in lemon juice, zest and salt until mixed. Add flour; beat just until combined. Stir in remaining 1/2 cup white chocolate squares. Pour into pan. 3. Bake 22 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Remove pan from oven and let cool on a wire rack. 4. For the icing: Meanwhile, break the 1/2 white chocolate bar into a small microwave-safe bowl; add milk. Microwave on HIGH 15 seconds or just until chocolate can be stirred smooth. Drizzle over brownies. Let cool completely. Slice into 16 squares, and serve. Makes 16 brownies
LEMON-WHITE CHOCOLATE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 16 to 24 brownies
Number Of Ingredients 14
Steps:
- Make the brownie layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly butter the foil. Melt the butter and white chocolate in a medium saucepan over medium-low heat, stirring often, until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Stir in the flour, salt and baking powder until smooth. Spread the batter evenly in the prepared pan.
- Bake until the brownies are lightly browned on top and softly set in the middle, about 25 minutes. Let cool 5 minutes.
- Meanwhile, make the lemon layer: Whisk the eggs, granulated sugar, lemon juice and flour in a large bowl until smooth. Pour over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a rack and let cool completely in the pan.
- Lift the brownies out of the pan using the foil overhang. Dust with confectioners' sugar. Cut into pieces, then decorate with yellow candies.
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- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
- Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, lemon juice, and whisk until combined.
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- Prepare the Lemon Brownies: Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment, and lightly grease (with cooking spray). Set aside.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, 1 1/2 to 2 minutes. Add eggs, 1 at a time, beating on medium speed until fully incorporated after each addition. Beat in lemon zest and juice. Beat in white chocolate. Whisk together flour and baking powder in a small bowl. Fold flour mixture into butter mixture until fully incorporated.
- Pour batter into prepared baking pan, and smooth to edges. Bake in preheated oven until a toothpick inserted into center comes out with a few moist crumbs, 22 to 25 minutes. Let cool completely in pan on a wire rack, about 1 hour.
- While brownies cool, prepare the Lemon Frosting: Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy, about 1 minute. Beat in powdered sugar on low speed until fully incorporated. Add lemon juice and 1 teaspoon milk; beat on high speed until smooth, about 1 minute, adding remaining 1 teaspoon milk, if needed. Spread over cooled brownies. Cut brownies into squares, and serve.
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