White chocolate lemon brownies

These are from places like County market or Meijer, but in case you don’t get around much, here’s a dessert.

WHITE CHOCOLATE LEMON BROWNIES:

Prep time 20 minutes, cook time 25 minutes

6           tbsp of butter

1 1/2     (4 oz) bars high-quality white chocolate, cut into 1/2 inch squares (1 1/2 cups), divided

1/2        cup of sugar

2           large eggs

2          tbsp. fresh lemon juice

1           tsp lemon zest

1/4       tsp salt

3/4       cup flour

WHITE CHOCOLATE FROSTING:

1/2        (4 oz) bar high-quality white chocolate

2           tsp milk

1. For the brownies: Preheat oven to 350F.  Coat *8* inch baking pan with non-stick 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 lemon 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 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