White chocolate and raspberry blondies

Preheat the oven to 180ºC/fan 160ºC/Gas 4

Grease a 20cm square tin and line with greaseproof paper

Melt half of the chocolate in a heatproof bowl set over a pan of gently simmering water, but not touching the water

Remove from the heat and slowly stir in the oil and caster sugar, then leave to cool to room temperature

Gradually mix in the egg and vanilla extract

Fold in the flour and two-thirds of the remaining chopped white chocolate

Scrape the batter into the prepared tin

Dot the raspberries over the top and scatter with the remaining white chocolate

Bake for 25-30 mins the sponge should be a little bit squidgy in the centre

Allow it to cool completely in the tin, then turn out onto a board and cut into 16 small squares