200g unsalted butter
150g white chocolate, grated
150g white chocolate chips or chunks
300g light muscovado
3 large eggs
200g plain flour
¼ tsp salt
1 tsp vanilla essence
Preheat your oven to 180C. line 23cm x 23cm brownie pan with parchment. Melt the butter until browned to a biscuity colour being extra careful not to burn it. Set aside and cool, after about 5 mins tip in the grated chocolate and stir until smooth and glossy. Beat the sugar and eggs together until pale and thick. Stir the melted chocolate mix and vanilla into the sugar and egg mix. Sift the flour and salt into the mix and fold in carefully making sure it is all combined.
Pour the mix into your lined pan, then sprinkle the top with the white chocolate chips or chunks and the raspberries (pushing the raspberries in slightly). Bake for 40 minutes or until risen and golden. Cool in the tin, then cut into squares.
I don’t think you need an excuse to eat these, perfect for coffee time, tea time or just walking past the tin time! For an extra naughty calorie overload drizzle melted dark chocolate over them allow to cook and dredge in icing sugar. I know a good dentist!