2 egg whites
1 cup butter, melted
1 1/2 cups packed brown sugar
1 (3 ounce) package instant vanilla pudding mix
1 teaspoon lemon juice
1 1/2 cups vegetable oil
1 large egg
1 teaspoon lemon zest
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl blend egg whites and melted butter until foamy, then fold into brown sugar with a pastry blender. Mix brown sugar and pudding mix in 2 tablespoons lemon juice and let stand to mix. Stir in lemon zest and extract lemon zest into eggs. Fold into brown sugar mixture until incorporated. Spread evenly into prepared pans.
Bake for 30 minutes in the preheated oven. Cool completely. Cool completely. Punch The edges of each cake with a stone, then spin in a spiral of two rounds. Put brownie sheet on top of cake to prevent cake from scorching.
Heat oven to 350 degrees F (175 degrees C). Beat egg white chocolate at 85 degrees F (45 degrees C) for 5 minutes. Line a 9 inch square pan, 9 inches deep, with waxed paper. Place brownies onto waxed paper.
Remove brownies from pans by unfolding 1/4 cup of the paper and placing brownies on waxed paper. Frost edges of brownies with lemon zest. Dust with lemon extract.