White Chocolate and Raspberry Brownies

These are divine, extra chocolaty and extra delicious with the addition of the white chocolate and raspberries.  Leave out either if you prefer…

Makes 25


  • 200g (8ozs) dark chocolate, chopped
  • 150g (6ozs) butter
  • 225g (9ozs) caster sugar
  • 3 eggs, beaten
  • 150g (6ozs) plain flour
  • 1 teaspoon baking powder
  • 125g (5ozs) white chocolate, chopped
  • 125g (5ozs) raspberries

Preheat the oven to 180°C/350°F/Gas Mark 4.


  1. Line a 20cm (8 inch) square brownie tin with greaseproof paper and grease the base and sides.
  2. In a bowl sitting over simmering water melt the dark chocolate and butter.
  3. Stir in the sugar, then the eggs, gradually.
  4. Then add in the sifted flour and baking powder followed by the white chocolate and finally the raspberries.
  5. Spread the mixture into the prepared tin and bake in the oven for 35 minutes or until just firm on top.
  6. Remove from the oven and let sit in the tin for another 30 minutes before removing from the tin, cut into squares and serve.
  7. These are deliciously moist so will keep for 4 or 5 days in an airtight container somewhere cool.