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