White Chocolate & Raspberry Brownies

I am not a baker. I have about 5 recipes I can pull out now and again but that’s it. But I am determined that this year is my year for baking!

These brownies is one of said recipes that I can manage, and when I started my sustainable home workshops, i considered the amount of packaging that my traybakes and cakes etc came in and felt this was an area I wanted to improve….so I started to bake!

I adore these brownies and they are so so simple to make. They are adapted from a Jenny Bristow recipe and was given to me about 14 years ago ( the oldies are the best!).


  • 3 large free range eggs
  • 175g/6oz Caster sugar
  • 110g/4oz good quality white choc (i use milkybar buttons)
  • 75g/3oz butter
  • 110g/4oz self-raising flour
  • 110g/4oz frozen raspberries (or fresh…i actually buy fresh and freeze them..normally from the reduced aisle!)
  • Icing sugar for dusting.



Beat together the eggs and half of the sugar until you have a light creamy mixture.  Using a spatula, fold in the remainder of the sugar.  Do not over beat the mixture at this stage.

Break the chocolate into pieces and in microwave. I find bursts of 30sec and then stir (maybe 90secs in total) works best as white choc burns fast. Then add the butter and it should melt in the heat of the chocolate…if not give it another blast in the microwave.

Add the melted chocolate to the egg mixture and mix.  Fold in the flour and raspberries

A few bits of broken buttons can be added at this stage to give more texture to the brownies.

Transfer the brownie mixture to a lined square 15cm/6 inch tin and bake in the oven @ 170°C/gas mark 4 for 25-30 minutes.

When cooked and firm, remove from the oven and allow to cool in the tin for a while before you remove onto a cooling rack.  Cut into squares and dust with  icing sugar.

There you have it! nice and simple and I guarantee you’ll be licking your fingers!

Remember to let me know if you make them and hashag #homelyhaventreats

Laura J xo




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