I have a baking mojo on at the moment. Maybe I was Mary Berry in a previous life!! People don’t always like white choc because it’s too sweet but with this recipe the raspberries come in to their own and cut through with their sharpness. They make a great combo
I love frozen fruit as well, it’s so much better value for money and for baking is ideal.
Top tips
- Use frozen raspberries as they won’t bleed in to the cake batter
- Eat once they are cold as the chocolate chunks need to have time to firm up
340g butter,
400g sugar
4 teaspoons vanilla extract
2 eggs
420g plain flour
250g white chocolate, chunks
100g white melted white chocolate for drizzling
120g frozen raspberries
1/2 teaspoon salt
Preheat oven to 160 degrees centigrade
Place all ingredients in a bowl apart from the melted white choc and raspberries
Mix until a batter is formed
Place in a brownie pan or roasting tin lined.
Grab your raspberries and press in all over the mixture
Place in the oven for 20 – 25 mins until turning golden
Remove and wait till cool then drizzle the white chocolate over as you wish
Cut in to squares and enjoy
