Food Network Magazine - (02)February 2020

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 45

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LEMON–WHITE CHOCOLATE BROWNIES

ACTIVE: 35 min l TOTAL: 3 hr l MAKES: 16 to 24

FOR THE BROWNIE LAYER

1½ sticks (12 tablespoons) unsalted butter, plus more for the pan

6 ounces white chocolate, chopped

1½ cups granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

2½ cups all-purpose flour

½ teaspoon salt

¼ teaspoon baking powder

FOR THE LEMON LAYER

3 large eggs

1 cup granulated sugar

⅔ cup fresh lemon juice (from 4 to 5 lemons)

¼ cup all-purpose flour

Confectioners’ sugar, for dusting

Yellow candies, for decorating

1.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.

2.Bake until the brownies are lightly browned on top and softly set

in the middle, about 25 minutes. Let cool 5 minutes.

3.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.

4.Lift the brownies out of the pan using the foil overhang. Dust

with confectioners’ sugar. Cut into pieces, then decorate with

yellow candies.

IRISH COFFEE BROWNIES
ACTIVE: 20 min l TOTAL: 25 min l MAKES: 4

1 cup all-purpose flour
1 cup packed light brown sugar
½ cup unsweetened cocoa powder, plus more for dusting
¼ teaspoon salt
4 large egg yolks
¾ cup vegetable oil
¾ cup brewed coffee, at room temperature
1 teaspoon coffee extract
½ cup Irish cream liqueur or Irish whiskey
1 cup heavy cream
2 tablespoons plus 2 teaspoons confectioners’ sugar

1.Whisk the flour, brown sugar, cocoa powder and salt in a medium
bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract
in another medium bowl. Whisk the egg mixture into the flour
mixture until smooth. Divide the batter among four 10-ounce
microwave-safe coffee mugs.
2.Microwave the mugs, one at a time, until the brownies are
slightly firm and puffed, 1½ minutes. Pour 1 tablespoon liqueur over
each brownie when it comes out of the microwave. Set aside to
cool slightly and let the liqueur soak in, at least 10 minutes.
3.Meanwhile, combine the heavy cream and confectioners’ sugar
in a medium bowl. Beat with a mixer on medium-high speed until
medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining
¼ cup liqueur until just combined (do not overbeat). Top the
brownies with the whipped cream and dust with cocoa powder.