You’ll Need
100g butter, melted
125g light brown sugar
1 egg
1 tsp vanilla extract
150g plain flour
100g white chocolate, chopped
100g raspberries (fresh or frozen)
For The Finish
25g white chocolate, melted
Optional But Dangerous
Vanilla ice cream
Extra raspberries
White chocolate sauce
Method
Preheat your air fryer to 160°C.
Line a small square baking tin or foil tray with baking paper.
In a bowl, whisk together the melted butter and brown sugar until smooth.
Add the egg and vanilla extract and whisk until glossy.
Fold through the flour until just combined.
Stir through the chopped white chocolate.
Gently fold in most of the raspberries, keeping a few back for the top.
Spread the mixture evenly into the prepared tin.
Scatter the remaining raspberries over the surface.
Air fry at 160°C for 14–18 minutes until golden around the edges and just set in the centre.
Allow to cool for at least 10 minutes.
Drizzle with melted white chocolate before slicing into chunky squares.
Serve warm or cold depending on how much patience you possess.