2026cm12



150g
80g
70g
2
80g
80g

1
1


80g
1
1


1.180

2.3mm600W2

2.

3.(2)

4.

5.(4)(1)18020-25

6.

7.

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Lemon White Chocolate Brownie
Servings: 12

INGREDIENTS
1 lemon
1 tablespoon sugar

150 grams white chocolate, chopped
80 grams unsalted sugar
70 grams sugar
2 eggs
80 grams flour
80 grams dried cranberries

80 grams powdered sugar
1 tablespoon water
1 teaspoon lemon juice

PREPARATION
Preheat the oven to 350F (180C).

Slice lemon into 0.1-inch wide pieces. Arrange the lemon on a microwave-safe plate and sprinkle sugar on top. Cover with plastic wrap and microwave for 2 minutes at 600W.

Set a medium heat-proof bowl over a pot of simmering water and add the white chocolate and butter to the bowl. Stir until melted and smooth.

Add sugar and whisk to incorporate. Then, add the eggs and combine. Sift in the flour and mix well.

Add dried cranberries and mix, then transfer the batter to a parchment paperlined 4x2-inch square baking dish. Place the lemon slices on top.

Bake for 20-25 minutes.

In a small bowl, make the icing: Add the powdered sugar, water, and lemon juice and mix well.

Drizzle the icing over the brownies using a fork.

Cut the brownies into 12 squares.

Enjoy!