Lemon Bar White Chocolate Brownies Food

WHITE CHOCOLATE LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
• Bake in preheated oven until crusty and golden brown, about 15 minutes.
• Sprinkle chocolate chips over the crust.
• Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
• Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.

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).

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.

WHITE BROWNIES

Steps:

• In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.