Start by pre-heating your oven to gas mark 4.

Line a rectangular cake tin with grease proof paper.

Melt the butter in a pan along with the chocolate and sugar. Once melted completely, allow to cool slightly.

Once the butter and chocolate mixture is cool, whisk in the eggs, one at a time.

Next, fold through the flour and cocoa.

Then fold through ⅔rds of the raspberries and half of the white chocolate buttons.

Pour half of the brownie batter into the tin.

Drizzle over half the raspberry coulis and swirl into the batter.

Pour over the remaining batter, drizzle on the remaining coulis and swirl again.

Scatted the rest of the raspberries on to the top of the batter along with half of the remianing white chocolate buttons

Bake in the centre of the oven for 30-35 minutes or until a crust has formed on top of the brownies but they are bouncy to the touch.

When fresh out of the oven scatter over the reamining white chocolate buttons and allow to cool before slicing and serving.