Step 1

Preheat oven to 350 F/180 c. Grease a 9x13 inch baking dish with 2-inch sides.

Step 2

Mix together oil, butter, sugar and eggs.

Step 3

Stir in flour, cocoa and salt and mix to combine.

Step 4

Gently fold in chocolate chips, frozen raspberries and macadamia nuts.

Step 5

Pour into the prepared tin and smooth top.

Step 6

Bake for 20 - 25 minutes until top is set and crusty looking. If you insert a skewer in the middle, it will not come out clean, but the batter won't be liquid. (Do not overbake!)

Step 7

Cool for 5 minutes before slicing into squares or let cool completely then top with the optional drizzle.

Step 8

Put the white chocolate in a microwave-safe bowl and cook in 20-second bursts, stirring between each burst, until melted.

Step 9

Whisk in the freeze-dried raspberry powder. Let the chocolate cool until no longer runny.

Step 10

Drizzle or pipe the chocolate over the cooled brownies and then slice into squares.