This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
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170g salted butter, melted plus 1 tsp
for greasing
200g
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
200g
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
150g
white chocolate chips
70g
fresh or frozen raspberries
170g salted butter, melted plus 1 tsp
for greasing
7oz
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
7oz
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
5oz
white chocolate chips
2oz
fresh or frozen raspberries
Utensils
20 x 30cm heat-proof tin
Step 1
Grease and line a shallow 20 x 30cm heat-proof tin with baking parchment.
Step 2
In large mixing bowl, mix melted butter, sugar, eggs and vanilla together until smooth. Stir in flour, baking powder and salt until combined. Fold in white chocolate chips and raspberries. Then transfer the batter to the prepared dish.
Step 3
Insert both crisper plates into the drawer and place dish into drawer.
Step 4
Select MEGAZONE, select BAKE, set temperature to 160°C and set time to 23-24 minutes. Press START/STOP to begin cooking.
Step 5
When cooking is complete, carefully remove and leave to cool before cutting into 8 to 10 pieces.
Grease and line a shallow 20 x 30cm heat-proof tin with baking parchment.
170g salted butter, melted plus 1 tsp
for greasing
200g
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
200g
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
150g
white chocolate chips
70g
fresh or frozen raspberries
170g salted butter, melted plus 1 tsp
for greasing
7oz
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
7oz
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
5oz
white chocolate chips
2oz
fresh or frozen raspberries
Step 2 of 5
In large mixing bowl, mix melted butter, sugar, eggs and vanilla together until smooth. Stir in flour, baking powder and salt until combined. Fold in white chocolate chips and raspberries. Then transfer the batter to the prepared dish.
170g salted butter, melted plus 1 tsp
for greasing
200g
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
200g
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
150g
white chocolate chips
70g
fresh or frozen raspberries
170g salted butter, melted plus 1 tsp
for greasing
7oz
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
7oz
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
5oz
white chocolate chips
2oz
fresh or frozen raspberries
Step 3 of 5
Insert both crisper plates into the drawer and place dish into drawer.
170g salted butter, melted plus 1 tsp
for greasing
200g
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
200g
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
150g
white chocolate chips
70g
fresh or frozen raspberries
170g salted butter, melted plus 1 tsp
for greasing
7oz
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
7oz
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
5oz
white chocolate chips
2oz
fresh or frozen raspberries
Step 4 of 5
Select MEGAZONE, select BAKE, set temperature to 160°C and set time to 23-24 minutes. Press START/STOP to begin cooking.
170g salted butter, melted plus 1 tsp
for greasing
200g
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
200g
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
150g
white chocolate chips
70g
fresh or frozen raspberries
170g salted butter, melted plus 1 tsp
for greasing
7oz
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
7oz
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
5oz
white chocolate chips
2oz
fresh or frozen raspberries
Step 5 of 5
When cooking is complete, carefully remove and leave to cool before cutting into 8 to 10 pieces.
170g salted butter, melted plus 1 tsp
for greasing
200g
soft light brown sugar
2 medium
eggs
1 1⁄2 tsp
vanilla essence
200g
plain flour
1⁄2 tsp
salt
1⁄2 tsp
baking powder
150g
white chocolate chips
70g
fresh or frozen raspberries
170g salted butter, melted plus 1 tsp
for greasing