White Chocolate Brownies
Isn’t a white chocolate brownie just a blondie? Actually, no! These White Chocolate Brownies have melted white chocolate right in the batter, giving them a rich, fudgy texture that’s hard to resist 🤤.
- 3 ounces white chocolate
- 3 ounces dairy-free butter
- 1 cup coconut sugar
- 3.5 ounces plant-based yogurt
- 1 1/2 cups self-rising flour
- 1 teaspoon baking soda
- 1/2 cup vegan vanilla protein powder
- 1 cup dairy-free milk
- 1/2 cup white chocolate chunks or chips
- Zest from one lemon optional
Preheat your oven to 350°F and line a square baking pan with parchment paper.
Melt the white chocolate with the butter.
Rub the lemon zest into the sugar, then dissolve it in the melted butter mixture.
Stir in the milk and yogurt until smooth.
Sift in the dry ingredients and mix until the batter is smooth and glossy. If the batter is too thick, add a bit more liquid. It should be thick but pourable.
Fold in the white chocolate chunks.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 30 minutes, or until the edges are set and the center is still slightly gooey.
Remove from the oven and let it cool completely before slicing.