Raspberry & White Choc Brownies

Ingredients

Cinderella Better Bakes The Good Brownie 450g Pack
100g Butter
6 Tbsp runny honey or maple syrup
2 large eggs beaten
1 tsp vanilla essence
½ cup frozen raspberries
50g white chocolate roughly chopped

Method

1. Preheat oven to 170°C (fan bake). Line a 20cm square baking tray with baking paper.
2. Melt honey and butter together in a large microwave safe bowl or large pot.
3. Tip the Cinderella Brownie Mix into the bowl or pot and mix
4. Add the beaten eggs & vanilla & mix to combine
5. Add the raspberry & white chocolate to the mix and stir until just combined
6. Spoon mixture into the baking pan and spread evenly.
7. Bake for 20 – 25 mins until firm to the touch.
8. Allow to cool in the tin completely, then remove and cut into 15 pieces
9. Keep in an air tight container in the pantry, will keep for a week.

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