White chocolate brownie with lemon topping

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 20

Nutritional value per serving:

Calories 292, total fat 11 G., saturated fats 6 G., proteins 4 G., carbohydrates 45 G., fiber 1 G., cholesterol 67 mg, sodium 90 mg, sugar 31 G.

White chocolate brownies are coated with a soft lemon layer, creating a charming sweet dessert with a hint of citrus freshness. Cut them into squares, dust with powdered sugar, and garnish each with yellow candies. Soft jelly beans work best.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brownie layer

110g unsalted butter, plus extra for greasing the pan
170 g white chocolate, chopped
1.5 cups granulated sugar
2 large eggs
1 tbsp vanilla extract
2.5 cups premium flour
0.5 tsp salt
1/4 tsp baking powder

Lemon layer

3 large eggs
1 cup granulated sugar
2/3 cup freshly squeezed lemon juice (4-5 lemons)
1/4 cup premium flour
Powdered sugar, for dusting
Yellow candies, for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, white chocolate, lemon juice

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking sheet with foil, leaving a 2-inch overhang on both short sides; lightly grease the foil with butter.
Brownie layer:

Melt the butter and white chocolate in a medium saucepan over medium heat, stirring frequently, until smooth. Remove from heat and stir in the granulated sugar, eggs, and vanilla extract. Stir in the flour, salt, and baking powder until fully incorporated. Spread evenly into the prepared pan.

Bake until browned on top and set in the center, about 25 minutes. Let cool for 5 minutes.
Meanwhile, prepare the lemon layer.:

In a large bowl, whisk together the eggs, granulated sugar, lemon juice, and flour until smooth. Pour the mixture over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a wire rack and let cool completely in the pan.
Remove the cake from the pan by pulling the foil tabs. Dust with powdered sugar. Cut into pieces and decorate each with yellow candies.