Lemon Brownies
For the brownies:
Preheat the oven to 350 degrees.
Line a nine inch square baking pan with parchment paper and lightly spray with oil. I used coconut oil spray.
In your mixer, add the sugar substitute and butter. Mix on medium for one to two minutes. Stop it halfway and scrape down the sides. Then start it back up. You want it a bit fluffy. Add the eggs one at a time. Beat to fully incorporate the first egg and then add the next one. Beat in the lemon zest, and juice. Beat in the white chocolate. Add the flour. Dust the baking powder over the top. Mix once again to finish up the batter.
Pour the batter into the pan. Take your spatula to spread it to the corners. The batter will be fairly thick. Bake for 22 – 25 minutes. Mine were done at 22. Test with a toothpick. If the pick comes out clean, they are done. Let them cool most of the way in the pan. Then lift them out holding the parchment paper on both sides. Let them completely cool off on the counter. When they are fully cooled you can gently lift off the brownie block and put it on a nice platter.
While the brownies are cooling you can prepare your frosting. Just don’t try to frost the brownies until they are fully cooled or your frosting will melt.
For the frosting:
Beat the cream cheese for about a minute in your mixer until fluffy. Add the powdered sugar sub. Turn your mixer on low until you get the powdered sugar sub incorporated so it doesn’t fly all over. Add the lemon juice and the milk or cream. Mix until smooth, won’t take but a minute.
Spread the frosting over the cooled brownies.
Cut into squares of your preferred size when ready to serve. These will work well on a buffet cut into cubes too.
Enjoy!
Cheers,
Zola
