Raspberry ripple blondies

Treat the family to this simple but gorgeous traybake. Made with dark and white chocolate and fresh or frozen raspberries, these blondies won't last long

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Tip most of the raspberries into a saucepan (reserving a handful), along with 1tsp brown sugar and 2tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter.