Melting white chocolate can be tricky. When it is in the bowl over a pan of just simmering water, don't stir it or it may well seize and go lumpy - leave it for 10 minutes and even though it won't look melted it will be fine.
Makes: 16 squares
Prep: 20 minutes
Cook: 35-40 minutes
- 100g dark chocolate, broken into pieces
- 100g white chocolate, broken into pieces
- 150g unsalted butter, softened
- 200g caster sugar
- 75g soft light brown sugar
- 3 large free-range eggs
- 1 tsp vanilla bean paste
- 150g plain flour
- 150g raspberries
- Preheat the oven to 170°C/160°C fan/350 F/Gas 4 and grease and line a 20cm square cake tin with baking parchment.
- Melt the dark chocolate in a heatproof bowl set over a pan of just simmering water. Set aside to cool a little bit. Do the same with the white chocolate in a separate bowl.
- With a hand-held electric whisk, beat the butter and both sugars together until light and fluffy. Beat the eggs together in a small jug then gradually pour them into the butter and sugar mixture, whisking the whole time until you have a fluffy smooth mix. Beat in the vanilla bean paste and then the flour. Divide the mixture in half.
- Gently fold the melted dark chocolate into one half of the mixture and the white chocolate into the other half.
- Roughly dollop the mixture like a checkerboard into the prepared tin. Try starting by putting the dark chocolate in the corners first and when you're done, push the raspberries into the mixture. Use the end of a teaspoon to swirl the two colours together.
- Bake the brownies for 35-40 minutes so that a skewer comes out almost clean but still a little bit sticky. Leave to cool completely in the tin before cutting into squares. These taste even better the next day so try not to eat them all straight away!