Step 1

Line an 8 x 4 inch loaf pan with parchment paper.

Step 2

Add white chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.

Step 3

Using a whisk, add in lemon juice and cashew butter and whisk until the mixture becomes uniform in color and smooth. Stir in the zest until it is evenly mixed in.

Step 4

Pour batter into the prepared baking pan. Place into fridge for 30-60 minutes or until set. When brownies are set, the batter should feel solid. Slice brownies with a sharp knife. The brownies are very fudgy and should just hold their shape when cut straight out of the fridge. If left to sit out, they will be less firm and hard to hold so it is best to serve them chilled. Store any uneaten brownies in the fridge.