Lemon White Chocolate Brownies Recipes

LEMON-WHITE CHOCOLATE BROWNIES

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.

LEMON BAR WHITE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9X13-inch baking pan (I use metal) with foil (for easier cleanup). Grease the foil with nonstick cooking spray. Set aside.
• For the white chocolate brownies, combine the butter and white chocolate in a microwave-safe bowl and heat for 1-minute increments, stirring in between, until smooth.
• Stir in the granulated sugar, eggs, vanilla extract, and lemon zest and mix until evenly and well-combined. Stir in the flour, salt and baking powder until smooth.
• Spread the batter evenly in the bottom of the prepared pan. Bake for 20-22 minutes until the brownies are just slightly set but still soft in the center.
• For the lemon bar layer, in a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth and well-combined.
• Pour the lemon mixture over the top of the warm white chocolate brownies. Return to the oven and bake until the lemon layer is set, about 18-20 minutes. It's ok if there are bubbles on the surface of the lemon layer. They won't look very pretty coming out of the oven but they'll get pretty in just a sec.
• Let the bars cool completely in the pan. Refrigerate until ready to serve. When ready to serve, dust the top of the bars with powdered sugar. Cut into squares and serve immediately (the powdered sugar melts into the bars the longer they sit, so dust only when ready to serve).

WHITE CHOCOLATE LEMON BROWNIES RECIPE - (4.4/5)

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