Lemon Brownies w/ Macadamia Nuts & White Chocolate Chips
Moist lemony "brownies" studded with white chocolate chips and salted macadamia nuts. They're topped with a lemon glaze and more macadamia nuts! Yum!!
Tina Verrelli - epicuricloud.com
non-stick baking spray
(2 sticks, softened)
fresh squeezed lemon juice
(look for "pure" or natural)
white chocolate chips
dry roasted salted macadamia nuts
Preheat oven to 350 degrees.
Prepare 13 x 9 x 2 inch pan: Spray with nonstick baking spray and if desired, line with a double layer of foil or parchment paper cut to fit and extended past top of pan – fold over edge of pan.
Spray the foil/parchment with additional non-stick spray (This will allow you to remove the brownies from the pan when cool for easy cutting.)
In large bowl, cream together butter and sugar with mixer.
Add eggs one at a time and mix until just incorporated.
Add 1 1/2 teaspoons lemon zest, 2 tablespoons lemon juice, and lemon extract.
Stir the flour and salt together in a small bowl and add to wet ingredients. Mix until just incorporated.
Stir in white chocolate chips and ½ cup of the macadamia nuts.
Pour into prepared pan and bake for 25-35 minutes or until a toothpick comes out clean. (Baking time may vary based on your oven.)
While baking, make glaze: In small bowl, stir together confectioner's sugar, remaining 2 tablespoons lemon juice and remaining 1 teaspoon lemon zest.
Remove brownies from oven and prick evenly 25 times with a fork. Spread glaze over hot brownies and sprinkle with remaining ¼ cup macadamia nuts.
Allow to cool completely. Use overhanging foil/parchment to lift out of pan to large cutting board and cut into 24 squares. (I use my electric knife to cut really neat bars.)
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Lemon Brownies w/ Macadamia Nuts & White Chocolate Chips https://www.epicuricloud.com/lemon-brownies-w-macadamia-nuts-white-chocolate-chips/ June 13, 2013
Recipe Author: Tina Verrelli - epicuricloud.com