You are now subscribed
Your newsletter sign-up was successful
Want to add more newsletters?
Daily (Mon-Sun)
woman&home Daily
Get all the latest beauty, fashion, home, health and wellbeing advice and trends, plus all the latest celebrity news and more.
Monthly
woman&home Royal Report
Get all the latest news from the Palace, including in-depth analysis, the best in royal fashion, and upcoming events from our royal experts.
Monthly
woman&home Book Club
Foster your love of reading with our all-new online book club, filled with editor picks, author insights and much more.
Monthly
woman&home Cosmic Report
Astrologer Kirsty Gallagher explores key astrological transits and themes, meditations, practices and crystals to help navigate the weeks ahead.
Ingredients
- 250g unsalted butter
- 4 large free-range eggs
- 175g soft brown sugar
- 1tsp gluten-free baking powder
- 100g gluten-free plain four, sifted
- 200g ground almonds
- 200g white chocolate, chopped, plus extra to decorate
- 200g raspberries
- a 28x18cm brownie tin, the base and sides greased and lined with baking parchment
Method
- Heat the oven to 170C, gas 3. Melt the butter and set aside to cool. With an electric hand whisk, whisk the eggs with the sugar until thick and creamy.
- Mix the baking powder, four and ground almonds until well combined; set aside.
- Alternately fold the ground almond mixture and the melted butter into the egg mixture. Very gently fold in half the white chocolate and half the raspberries then pour into the prepared tin, scatter over the remaining raspberries and white chocolate. Bake for 25 minutes. Leave to cool completely in the tin then cut into squares. Drizzle over some melted white chocolate and serve with a scoop of vanilla ice cream.