Recipes Cookbook - White chocolate raspberry brownies

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Ingredients

• 60g raspberries
• ½ cup caster sugar
• 150g butter, melted
• 250g white chocolate, chopped
• 3 eggs
• 1⅔ cup plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions

1. Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
2. In a large bowl, mix the sugar, eggs and vanilla together.
3. Add the flour and baking powder and stir it through.
4. Stir through the melted butter then fold in the chopped white chocolate.
5. Spread the batter into the baking tin.
6. Microwave the berries for 30 seconds or until soft then moosh them with a fork to break them up.
7. Spoon the raspberries over the top of the batter and then use a skewer to swirl it through the top.
8. Bake the blondies for 20 minutes or until a skewer comes out with just a few sticky bits of crumb.
9. Leave it to cool completely in the tin.

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