White chocolate and raspberry blondies

Ingredients

• 125ml sunflower oil, plus extra for greasing
• 150g Co-op white cooking chocolate, chopped into small pieces
• 125g Co-op caster sugar
• 3 Co-op British free range eggs, lightly beaten
• 1 tsp vanilla extract
• 150g Co-op plain flour
• 80g Co-op British raspberries

Method

1. Preheat the oven to 180ºC/fan 160ºC/Gas 4
2. Grease a 20cm square tin and line with greaseproof paper
3. Melt half of the chocolate in a heatproof bowl set over a pan of gently simmering water, but not touching the water
4. Remove from the heat and slowly stir in the oil and caster sugar, then leave to cool to room temperature
5. Gradually mix in the egg and vanilla extract
6. Fold in the flour and two-thirds of the remaining chopped white chocolate
7. Scrape the batter into the prepared tin
8. Dot the raspberries over the top and scatter with the remaining white chocolate
9. Bake for 25-30 mins the sponge should be a little bit squidgy in the centre
10. Allow it to cool completely in the tin, then turn out onto a board and cut into 16 small squares