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!