A great alternative to brownies if your not keen on the darker chocolate taste, made using our White Chocolate and Raspberry Icing sugar
- Prep Time : 15 minutes
- Cook Time : 60 minutes
- Yield : 12-15
Preheat the oven to 180c/160c/gas mark 4
Line or grease a square baking tin approx 20cm
In a mixing bowl add the butter and both sugars, beat until smooth, add in the eggs one at a time and beat in, fold in the flour.
Pour into your baking tin and spread evenly, drop in the raspberries and push into the batter a little.
Bake in the oven for 1 hour, if it starts to brown early cover with a piece of foil
Remove from the oven and leave to cool, if you wish sprinkle with a dusting of icing sugar before serving