Raspberry and White Chocolate Brownie

Method

Tap a step when it's done.

1. 1Preheat oven to 180 deg C/160 deg C fan forced). Line slice tin (approx 28cm x 18cm) with baking paper.
2. 2Place chocolate and butter in saucepan over low heat, stirring until mixture is melted and smooth. Set aside to cool slightly - about 5 minutes.
3. 3Combine flour and cocoa together in a bowl. Set aside.
4. 4Stir sugar and eggs into chocolate/butter mixture.
5. 5Stir in flour/cocoa mixture alternating with sour cream until combined.
6. 6Fold in 100g raspberries and 50g white chocolate until just combined. Pour into prepared pan.
7. 7Scatter remaining raspberries and white chocolate and the orange zest over the top.
8. 8Bake for 45 minutes.
9. 9Leave in pan to cool completely.
10. 10Cut into pieces and serve.
11. 11Note: The brownies in the photo do not have orange zest on them as I didn't have any oranges at the time of baking. I do use orange zest more often than not as it adds a nice flavour.