Raspberry and White Chocolate Brownie with Vanilla Ice Cream and Raspberry Coulis

1. Preheat the oven to 170C fan and line a brownie tray with parchment paper.

2. Melt the oil in a small saucepan over high heat. When it gets really hot, remove from the heat and stir through the dark chocolate until fully melted. Set aside to cool slightly.

3, In a large bowl whisk the eggs, sugar and vanilla extract together. Once the chocolate mixture has cooled slightly, gradually pour this into the egg/sugar mixture, whisking constantly until fully combined and smooth.

4. In a small bowl, mix the ground almonds, baking powder, and sea salt, then fold this into the chocolate mixture.

5. Stir through ¾ of the frozen raspberries and ¾ white chocolate, leaving some to decorate the top.

6. Pour this into the lined baking tray then evenly sprinkle the remaining frozen raspberries and white chocolate over the top.

7. Bake for 35-40 minutes until firm round the corners and edges but still a bit gooey inside.

8. Meanwhile, make the raspberry coulis by adding the raspberries, lemon juice, and icing sugar to a high-speed blender and blitz until a smooth puree is formed.

9. Pour the puree through a fine-mesh strainer over a bowl, mushing it through with the back of a spatula until all the liquid has been squeezed out. Discard the seeds and pour the coulis into a small jug or squeezy bottle.

10. Once the brownies are baked, leave to cool for at least 20 minutes, then slice and serve as a delicious dessert with a scoop of your favourite ice cream and a drizzle of raspberry coulis.

11. The brownies will keep for 4 days in an airtight container, and the coulis 7 days.