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

  1. Use frozen raspberries as they won’t bleed in to the cake batter
  2. 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

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