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Method
Make it happen
- 01
Heat oven to 170°C fan and line a 20 cm square tin.
- 02
Whisk melted butter with brown sugar, eggs and vanilla. Fold in flour and salt until just combined.
- 03
Fold through white chocolate, then gently scatter and lightly press the raspberries into batter.
- 04
Bake 28–33 minutes until golden with a slightly soft centre. Cool fully before slicing.