Raspberry and White Chocolate Blondies

Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm pan with baking paper.

Combine raspberries, 2 tsp of the sugar and 1 tbs water in a saucepan over low heat, stirring to dissolve the sugar and mash the berries into a puree. Set aside.

Place the butter and 200g of the white chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Remove from heat and allow to cool.

Whisk eggs and remaining sugar until combined and sugar dissolves. Sift in flour and baking powder and stir to combine. Stir in the chocolate mixture and remaining 50g of white chocolate pieces until combined. Pour this yummy mixture into the pan and smooth out gently.

Drizzle over the raspberry puree and then use a skewer to lightly swirl it into the surface.

Bake for 18-20 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Cool completely in the pan.

Cut into squares and refrigerate for 1 hour to firm up before serving.