WHITE CHOCOLATE BROWNIES

115 g butter
115 g caster sugar
2 medium eggs
125 g plain flour
200 g white chocolate, chopped
115 g fresh raspberries

Pre-heat oven to 190°C, 170°C Fan, Gas 5.
Melt butter, add half the chocolate and stir until nice and smooth.
Whisk eggs and sugar in a large bowl until creamy and slightly thickened.
Sieve flour into bowl and fold in gently with chocolate mixture, then add half of remaining chocolate and half the raspberries.
Carefully pour mixture into an 18 cm (7 inch) square tin, lined with baking or greaseproof paper, brushed with oil.
Sprinkle remaining chocolate and raspberries on top.
Bake in pre-heated oven for 35-45 minutes until beautifully golden.
Leave to cool before cutting into delicious squares.

Photo: Angela Landsberg