This post is the result of a request from one of my best and dearest friends, and one of my Geneseo people – Christine. She was looking for an Easter dessert and had something lemon in mind. I went to work and Bam! I found these. They are thick and fudgy, like traditional brownies, except not a drop of chocolate.
Ingredients – 12 tbs butter, 12 oz bag of white chocolate chips, 1 1/2 cups sugar, 4 eggs, 1/2 cup lemon juice (bottled), 1/2 tsp salt, 3 1/2 cups flour, yellow food color (optional)
Glaze – 4 cup powdered sugar, 1/3 to 1/2 cup lemon juice.
Directions – preheat oven to 350 degrees. In a microwave safe bowl, melt butter and white chips for a minute or so, until you can stir mixture smooth. Mix in sugar. Add eggs, 1/2 cup lemon juice and salt. Stir in flour. Add a few drops of yellow food color, if you want. Spread a 9×13 baking pan with baking spread. Spread batter evenly in pan. Bake 20 to 25 minutes.
While brownies are baking, make the glaze, combining powdered sugar and 1/3 to 1/2 cup lemon juice.
Within a minute or two of taking brownies out of the oven, gently poke the top with a fork or bottom of a wooden spoon. Immediately top with glaze. Let cool completely. Store in covered container. You can serve these at room temperature or chilled, if you want.
Someone is patiently waiting for a piece of treat!