Raspberry and white chocolate brownie

Preheat the oven to moderate (180C/160C fan-forced). Grease a deep 19cm square cake pan, line base and two opposite sides with baking paper.

Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.

Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.

Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.

Turn out; cut into squares.