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Preheat oven to 180°C (Gas Mark 4).
Mix together the flour, baking powder, salt and sugar. Combine well.
Add the linseed/flax egg, coconut oil and vanilla essence to the mix. Make sure all ingredients are fully combined.
Mix in the pecans and white chocolate.
Add the raspberries. Mix in carefully so they don’t break up too much.
Transfer the mixture to a lined and greased brownie tin.
Bake for 25-30 minutes or until a clean skewer emerges.