White chocolate and raspberry brownies

Method

1. Preheat oven to 190°C, (fan 170°C, gas mark 5). Line an 18cm (7 inch) square tin with baking parchment or greaseproof paper brushed with oil.

2. Put the butter in a saucepan and heat until melted. Remove from the heat. Add half the chocolate to the butter and stir until the chocolate has melted.

3. In a large bowl, whisk the eggs with the sugar until creamy and slightly thickened.

4. Sieve the flour into the egg mixture and then and add the chocolate mixture. Fold in gently until smooth.

5. Half the remaining chocolate and add along with half of the raspberries.

6. Sprinkle remaining chocolate and fruit on top

7. Bake for 35-45 minutes. Leave to cool before cutting into squares.