White chocolate and raspberry brownies - recipe

Ingredients

Recipe , Brownies , White chocolate , Raspberries

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1

Preheat oven to 190°C, (fan 170°C, gas mark 5). Line an 18cm (7 inch) square tin with baking parchment or greaseproof paper brushed with oil.
2
Put the butter in a saucepan and heat until melted. Remove from the heat. Add half the chocolate to the butter and stir until the chocolate has melted.

For this step you'll need:
- 115g Butter (unsalted)
- 100g White chocolate chopped
3
In a large bowl, whisk the eggs with the sugar until creamy and slightly thickened.

For this step you'll need:
- 2 Egg(s) (free range)
- 115g Unrefined golden caster sugar
4
Sieve the flour into the egg mixture and then and add the chocolate mixture. Fold in gently until smooth.

For this step you'll need:
- 125g Plain white flour
5
Half the remaining chocolate and add along with half of the raspberries.

For this step you'll need:
- 50g White chocolate chopped
- 60g Raspberries fresh
6
Sprinkle remaining chocolate and fruit on top

For this step you'll need:
- 50g White chocolate chopped
- 55g Raspberries fresh
7

Bake for 35-45 minutes. Leave to cool before cutting into squares.

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