White chocolate brownie with lemon topping

Ingredients:

Brownie layer

• 110g unsalted butter, plus extra for greasing the pan
• 170 g white chocolate, chopped
• 1.5 cups granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 2.5 cups premium flour
• 0.5 tsp salt
• 1/4 tsp baking powder

Lemon layer

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup freshly squeezed lemon juice (4-5 lemons)
• 1/4 cup premium flour
• Powdered sugar, for dusting
• Yellow candies, for decoration

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking sheet with foil, leaving a 2-inch overhang on both short sides; lightly grease the foil with butter.
2. Brownie layer:
   
   Melt the butter and white chocolate in a medium saucepan over medium heat, stirring frequently, until smooth. Remove from heat and stir in the granulated sugar, eggs, and vanilla extract. Stir in the flour, salt, and baking powder until fully incorporated. Spread evenly into the prepared pan.
3. Bake until browned on top and set in the center, about 25 minutes. Let cool for 5 minutes.
4. Meanwhile, prepare the lemon layer.:
   
   In a large bowl, whisk together the eggs, granulated sugar, lemon juice, and flour until smooth. Pour the mixture over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a wire rack and let cool completely in the pan.
5. Remove the cake from the pan by pulling the foil tabs. Dust with powdered sugar. Cut into pieces and decorate each with yellow candies.