A delicious brownie recipe. The lemon and the almond to should complement the white chocolate beautifully. Unfortunately I choose to not use the almond due to nut allergies, still turn out beautiful. The quality of white chocolate can vary tremendously so be sure to buy a good-quality non dairy chocolate. I also used gluten-free flour which is a little bit difficult to get the brownies to cut in squares. Try varying the recipe by adding some fresh basil leaves or thyme. If lemon doesn’t rock your world, try it with orange and lime, the lemon and white work beautifully for me so delicious.
200g dark chocolate,(non-dairy) broken into small pieces
175g unsalted butter,(non-dairy) diced
Finely grated zest of 2 lemons
4 tablespoon vegan eggs
150g castor sugar
25g unsweetened cocoa powder
40g plain flour
100g white chocolate chips, (non-dairy)
50g flakes almonds
Preheat the oven to 180°C/350°F/ Gas mark 4.Line a 23x23cm baking tin with parchment paper. Place the chocolate, butter and lemon zest in a small heatproof bowl over a pan of barely simmering water and melt chocolate slowly. (Do not allow the water to boil.) Whisk the eggs and sugar together until pale. Fold the chocolate into the egg mixture. Sift the cocoa powder and plain flour into the chocolate mixture and carefully fold through. ( this will create some air pockets and make the brownies light.) Fold in white chocolate chips and flakes almonds.
Pour into prepared baking tin and cook for 25 minuets. Check with a fork- the brownies should come out sticky, but not ra; return to the oven for a further 5 minuets if necessary. Leave to cool in the tin, before turning out and cutting into squares.