White Chocolate Brownies Draft

How I make it

1. Preheat the oven to 325°F (160°C). Line the pan with parchment paper and grease it.

2. In a bowl, mix the flour, almonds and salt.

3. Put the butter and chocolate in a microwave-safe bowl and heat until the chocolate melts. Stir until smooth and set aside at room temperature.

4. Rub the lemon zest into the sugar and put it in the mixer bowl. Add the eggs and beat for 3 minutes.

5. Add the vanilla and lower the mixer speed. Add the melted butter and chocolate and stir in by hand.

6. Add the flour and almond mixture and stir just until combined.

7. Pour into the pan, add the cherries and stir them in gently.

8. Bake for 30-35 minutes, until set and golden.

9. Let cool completely. Lift out of the pan by the parchment on both sides, set on a sheet of parchment and cut into squares.

What I've learned

• White chocolate melts, and scorches, faster, so I watch it closely in the microwave.
• I always wait until the brownies are completely cool, because they don't cut well while warm.
• They keep for up to 2 days in an airtight container.