White Chocolate & Raspberry Swirl Brownies

This week has been a whirlwind of excitement. At one point I was churning out two desserts for three nights running. You can only imagine my relief when I realised that this weekend would be a laidback one with the arrival of Mother's Day! If I'm honest, I have never been one to celebrate Mother's Day for two reasons: I am terrible at remembering dates, and for the past four years, I've been slaving away at university- my mother would never accept a gift from my penniless hands. Apparently this all changed when I began a teaching career. Someone needs to tell her that I'm still only a public sector peasant and therefore not much better off than being unemployed...

In celebration of mothers everywhere, I thought I'd publish a recipe for something sweet and comforting. I've been working on this for a while and I think I have perfected the art of getting that gooey, oozey, chocolatey middle in a brownie. These soft squares of goodness are made from high quality white chocolate, sharp raspberries and swirls of jam!

Servings: 12 slices (based on a 25x25cm cake tin)
Prep+cooking time: 50 mins


  • 150g white chocolate
  • 115g unsalted butter
  • 1 tsp vanilla extract (optional)
  • 100g caster sugar
  • 100g plain white flour
  • 1/2 tsp baking powder
  • Handful of small raspberries
  • 3-4 tbsp of raspberry jam, heated until slightly runny
  • 2 medium eggs
  • 2-3 tbsp whole fat milk (if the batter becomes too viscous)


1) Pre-heat the oven at 160°c/320F/gas mark 3 and line a 25 x 25 cm tin with greaseproof parchment paper.

2) Place a bowl on top of a pan of boiling water and slowly melt the butter and half the white chocolate. You can add vanilla extract for added flavour but it's not absolutely necessary.

3) In a large bowl, whisk the eggs and sugar until it's creamy and creates soft peaks.

4) Pour the melted butter and chocolate, sieve the flour into the egg mix and stir. If it becomes too thick to fold, I would suggest adding a tablespoon of milk at a time until a more runny texture is achieved.

5) Break the remaining white chocolate into small chips and scatter through the brownie mix along with the raspberries.

6) After pouring the mix into the tin, spoon in the raspberry jam and swirl with a spoon to create a marble effect.

7) Bake for 30 minutes. Leave to cool before you cut into squares