INGREDIENTS (Makes 9)
- 170g vegan butter (or regular butter if not vegan)
- 120g light brown sugar
- 90g caster sugar
- 2 flax eggs or eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 270g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 120g raspberries
- 140g dairy-free white chocolate, chopped into chunks
METHOD
- Preheat the oven to 180 C and line a 8 inch baking tin with greaseproof paper
- In a large bowl, cream together the butter and sugar until the mixture turns lighter in colour (make sure the butter is slightly soft before adding)
- Add in flax eggs/eggs, maple syrup and vanilla extract and mix well.
- Add in the flour, baking powder and salt and mix carefully until just combined, don’t overmix!
- Fold in the raspberries and white chocolate, reserving a few for topping.
- Pour the batter into the tin and add the leftover raspberries and white chocolate, slightly pressing them into the batter.
- Bake in the oven for 20-25 minutes until the edges turn golden brown and the centre is only just done (if you want them to be gooey!)
- Make sure you leave them to cool entirely in the pan before attempting to cut them into slices.
- Store in the fridge (if they last that long)
