150 g white chocolate, melted
100 g butter, melted
150 g brown sugar
2 eggs
150 g all-purpose flour
100 g fresh raspberries
Combine butter, brown sugar, and melted white chocolate. Add eggs and whisk in flour carefully.
Scatter the raspberries over the batter after pouring it into a 20 × 20 cm pan that has been lined.
Bake for 25 to 30 minutes at 180°C (350°F), or until firm but still pliable in the middle.
For the ultimate treat, let cool completely before cutting into squares.