The white chocolate and lemon brownies are delightful, fragrant, fresh, and delicious cubes perfect for breakfast, a snack, or as a summer dessert with ice cream. A delicate version dedicated to those who do not like dark or milk chocolate but prefer lemon desserts. And these white chocolate and lemon brownies will be loved by everyone. Try them too!
Don’t miss out
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 3 eggs
- 7 tbsps butter
- 3/4 cup white chocolate
- 1 1/4 tsp baking powder
- 1/2 cup sugar
- 2 lemons (small, untreated)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Grater
- 1 Spatula
- 1 Mixer Kitchen Aid Artisan
- 1 Citrus Juicer manual
- 1 Pan square 8 x 8 inches
- 1 Skewer Cake tester
- 1 Cooling rack
Steps
In a bowl, mix the flour with the baking powder, grated lemon zest, salt, and set aside. In a saucepan over very low heat, melt the white chocolate with the butter. Transfer them to the mixer bowl and let it cool. Then add the sugar and mix. Add the eggs one at a time, mixing and allowing each egg to be absorbed before adding the next. Add the flour, and finally, the juice of the two lemons. Mix well and transfer the mixture into a greased and floured or parchment-lined 8-inch square pan. Bake in a preheated oven at 350°F for 25/30 minutes or until the surface of the cake is golden. Check the cooking with a skewer or the appropriate cake tester. When the cake is done, remove it from the oven and take it out of the pan. Let it cool on a wire rack before cutting it into cubes.
Notes
Recipe source: I found the idea for this dessert in Fior Fiore in Cucina, but only kept the page and did not note the month and year of the magazine.
