White Chocolate and Raspberry Blondies

Makes 16 Squares
200g butter
200g white chocolate
3 large eggs
300g caster sugar
200g plain flour
1 tsp vanilla essence
150g raspberries
1. Preheat the oven to gas mark 4/180C/160 fan.
2. Line a 23cm square tin with a large piece of baking paper. (This will enable you to lift the blondes out of the tin easily.)
3. Roughly chop the chocolate.
4. Cut the butter into pieces and melt in a saucepan, remove from the heat and leave to cool for a minute. Add half of the chopped chocolate and set aside for a few minutes to melt, then stir until smooth.
5. Using an electric mixer whisk the eggs and sugar together for 5 minutes until they are very thick and much paler in colour. Pour over the chocolate and butter mixture and stir in gently.
6. Sieve the flour over the egg and chocolate mixture and using a large spoon or spatula fold together being careful not to knock too much air out.
7. Stir in the remaining chocolate and pour the mixture into the tin. Scatter over the raspberries and push a few under the surface. (Not too many as the others will sink during cooking.)
8. Cook in the preheated oven for 45-50 minutes until well risen and dark golden in colour.
9. When cool lift out of the tin and cut into squares.