- 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
- You will need:
- a 28x18cm brownie tin, the base and sides greased and lined with baking parchment
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.