These white chocolate and raspberry brownies make a delicious change to regular brownies. They're a simple and fun bake for kids and beginner bakers.
Course: Afternoon tea
Cuisine: American, British
115ggolden caster sugar
Preheat oven to 190C / 170C Fan and line an 18cm/7 inch square tin with baking paper
Melt the butter and chocolate
Measure the butter and pop it in a sauce pan. Heat it gently until it has all melted. Meanwhile, break the chocolate up, add half to the butter and take off the heat. Stir until the chocolate has melted.
Whisk the eggs and sugar
Break the eggs into a bowl then measure the sugar and add to the eggs. Whisk together until the mixture has thickened slightly and turned creamy.
Add the flour
Measure the flour and then sieve into the sugar and egg mixture. Add the melted chocolate and butter.
Stir together gently until thoroughly mixed. Add the rest of the chocolate and raspberries.
Bake the white chocolate and raspberry brownies
Pour the mixture into your prepared tin and bake in the oven for 30-35 minutes.
Leave to cool in the tin, then remove and cut into squares.