TWD: White Chocolate Brownies (with Lemon Cream Cheese Icing)

This will be a quick post today, but in short:  congrats to CB for FINALLY getting her long-desired post, and to Marthe for picking it.  This recipe was super fast and pretty easy, and I like them quite a bit--though I'd maybe argue with calling them "brownies";  they look and taste like "blondies" to me, all buttery and cakey.

 yay white chocolate!

I melted the white chocolate in the microwave instead of the stove, and rather than buying an orange I used lemon zest.  I thought the pan prep directions were overkill (butter pan, line bottom, butter liner, flour pan and liner) and I still had trouble getting the brownies out.  I also had to bake them way long--45 minutes for an 8x8 Pyrex pan and they were still a little damp in the center.  If I made them again, I'd probably decrease the oven temp by about 25 degrees. 

I knew I was going away for the week so I couldn't really do the meringue (plus I THINK IT'S EVIL);  instead I decided on a lemon cream cheese icing that was very good with the brownie, fluffy and not too sweet. 

hooray!

Lemon Cream Cheese Icing

3 oz cream cheese

1/4 c butter, softened

1 1/2 c 10x sugar

2 tsp lemon juice

1 tsp lemon zest

1/8 tsp salt

Cream butter and cheese together.  Beat in sugar.  Add lemon juice and zest and salt and beat until fluffy.