- 200g Butter, plus extra for greasing
- 250g Light brown sugar
- 2 Eggs
- 80 ml Wild Africa Cream Original
- 1 tsp Vanilla Extract or Essence
- 270g Flour
- 1 tsp Baking Powder
- 200g White chocolate chips
- 150g Raspberries
- 100g Icing sugar, sifted
- 1.5 tbsp Wild Africa Cream Original
Preheat the oven to 180C or 160C fan. Grease and line a 20cm square baking tin.
Melt the butter, then pour into a bowl. Mix through the brown sugar.
Add the eggs, Wild Africa Cream Original and vanilla extract, mix well.
Sift in the flour and baking powder. Fold together until well combined.
Stir through the white chocolate chips, then pour the batter into the prepared tin.
Sprinkle over the raspberries and gently press some of them in.
Bake in the preheated oven for 25-35 minutes, until the outside is set but there is still a slight wobble in the centre.
Remove from the oven and allow to cool for 10 minutes in the tin, then turn out onto a rack and leave to cool completely.
Slice into even squares.
Once completely cooled, make your drizzle. Mix the icing sugar and Wild Africa Cream Original together until there are no lumps, then serve on the side or drizzle over.