Maria Elia's Lemon, Almond and White Chocolate Brownies

The secret to a great brownie is not to overcook it. You want to achieve a fantastically moist, fudge-like density.

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   1. Preheat the oven to 180C/160C fan/ 350F/gas 4. Line a 23cm x 23cm baking tin with parchment paper.
   2. Place the chocolate, butter and lemon zest in a small heatproof bowl over a pan of barely simmering water (do not let it boil) and melt the chocolate slowly.
   3. Whisk the eggs, yolk 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 the white chocolate chips and flaked almonds.
   4. Pour into the prepared baking tin and cook for 25 minutes. Check with a fork – the brownies should come out sticky, but not raw. Return to the oven for a further 5 minutes if necessary.
   5. Leave to cool in the tin, before turning out and cutting into squares.