Recipe(tried): Lemon Brownies using White Chocolate

Lemon is a great summer flavor, and lemon brownies a nice change of pace from the heavier fudgy chocolate. These have the texture of a good fudge brownie, but with an intense lemon flavor.

LEMON BROWNIES

2 1/2 squares white almond bark or 6 oz. white 'chocolate' morsels [I used morsels.]
1/4 cup butter or margarine
Juice (1/4 cup) and rind of 1 medium lemon
Few drops of yellow food color, optional
1 cup sugar
2 large eggs, slightly beaten
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup plus 1 1/2 tablespoons flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup chopped nuts, optional [I used shaved toasted almonds.]
Glaze or frosting of choice, or powdered sugar for topping

Preheat oven to 350F. Grease bottom only of a 9x13-inch pan.**

In a double boiler, over medium heat, melt almond bark or morsels and butter.* Cool 5 minutes.

Whisk in the lemon juice and rind, and optional food color; whisk in the sugar, eggs, and extracts.

Sift together the flour, baking powder, salt; add to the egg mixture using a wooden spoon or rubber spatula. Don't overmix - just stir till flour incorporates evenly.

Add the optional nuts. Pour into prepared pan.

Bake at 350F for 25 minutes. Cool completely.

OPTIONAL TOPPINGS:

FOR A CHOCOLATE GLAZE:
about 1/2 cup semi-sweet morsels
1 tablespoon of butter
Melt chocolate and butter together. Drizzle on top of baked bars before cutting; spread melted chocolate over the surface.

FOR A POWDERED SUGAR GLAZE:
I don't use a recipe.... These amounts are approximate:
1 cup of sifted powdered sugar
1/2 to 1 teaspoon of powdered unsweetened lemon drink mix
water
Combine sugar and drink mix; add water teaspoon by teaspoon till a drizzling consistency is reached.

* [My note ~ Melting white chocolate is extremely tricky. Use the lowest heat and shortest time possible, and keep steam or water well away from the chocolate... I used a low power in the microwave, and ruined the morsels on my first attempt. I was well aware that it could happen, so I was even being extra careful!]

** [My note ~ The original recipe I used as the basis of this one didn't mention pan preparation. Following the usual procedure for fudge brownies, I greased the bottom of the pan with solid shortening. There was still considerable trouble with the brownies sticking. The next time I would use the "foil sling" method, lining the pan with a double-thickness of heavy aluminum foil and draping some extra length over the sides of the pan. I'll then grease and flour the foil on the bottom only. (A greased, parchment paper-lined pan may work well also.) This would make it easier to lift the whole slab out of the pan after baking, and remove it from the foil for cutting.]