Prep time 15 mins Cooking time 30 mins plus cooling time Makes about 16
300g white chocolate 250g butter 400g caster sugar 1 tsp vanilla extract 4 extra-large eggs 190g self-raising flour, sifted 200g raspberries Icing sugar, for dusting
1 Preheat the oven to 180°C. Lightly grease or spray and line a 20x30cm baking tin.
2 Combine chocolate, butter and caster sugar in a pan and stir over medium heat until melted. Remove from heat and let it cool slightly.
3 Add vanilla and beat in the eggs one at a time. Fold in the flour and raspberries. Gently spread the mixture into the tin and bake for 30 minutes.
4 Remove from the oven and cool in the tin for 10 minutes, then slice into squares and turn out on to a wire rack to cool. Serve dusted with icing sugar and extra berries.