White Chocolate & Raspberry Brownies

It's seemed my duty to make brownies considering it's national chocolate week, right? and what better flavour combination than delicious raspberries and white chocolate. This recipe's pretty loosely based on one by the queen herself, Mary Berry.

One was eaten before took this, apologies.

Ingredients:
160g dark chocolate
170g butter
2 eggs
170g caster sugar
1 tsp vanilla extract
60g self-raising flour
Box of raspberries
120g White Chocolate, chopped

Method:
1 Grease a 20x20cm roasting tin (or whatever you have) with butter and a little icing sugar. Preheat your oven to 190°C (170°C fan, Gas 5).

2 Put the chocolate and butter in a bowl and sit the bowl on top of a small saucepan of gently simmering water. Melt the chocolate slowly, this will leave an amazing smell floating around your kitchen, so avoid inhaling the whole bowl. Remove the bowl from the pan and leave to cool for a few minutes. 

3 Put eggs, sugar, and vanilla extract in a bowl and lightly whisk. Gradually beat in the chocolate mixture. Fold in the white chocolate and finally the raspberries, trying not to crush them up too much.

4 Pour the mixture into the prepared tin and bake in your preheated oven for about 40–45 minutes or until they are firm to the touch and leave a skewer clean.The crust should be dull and crisp, but the middle should still be gooey. Leave to cool in the tin, then cut into 16 pieces. Add a sprinkling of icing sugar if you're feeling fancy.

5 Enjoy your delicious gooey brownies!