Try this delicious Meringue Girls recipe for coconut, raspberry and white chocolate drizzle brownies.

Ingredients: 250g coconut oil, 200g dark chocolate (at least 70%), 70g coconut flour,1tsp gluten-free baking powder, 1tsp sea salt, 80g cocoa powder (at least 70%), 4 large eggs, 360g unrefined golden granulated cane sugar,150g raspberries,100g white chocolate to drizzle.

To make: Caramelise the white chocolate.

Turn the oven on to 110C. Place the pieces of broken up white chocolate into a small oven-proof pot, pan or bowl, and place in the oven for about 40 minutes.

Leave the pot to roast, giving it a stir every 10 minutes, until it turns a golden colour.

Now make the coconut and raspberry traybake.

Heat the oven to 180C and prepare a 25cm x 20cm tin with a little oil and non-stick baking paper.

Melt the coconut oil in a saucepan, and when melted, take it off the heat and add the chunks of chocolate. Stir until the chocolate is melted and the mixture is combined.

Put all the dry ingredients into a bowl and mix well.

Place the eggs in the bowl of a free-standing mixer, or use an electric whisk, and beat until light and creamy. Add the sugar and continue to beat until all is incorporated.

Gradually add the melted chocolate mixture to the egg and sugar mixture, whisking the whole time. Gently fold in the dry ingredients, making sure everything is well incorporated, but trying not to knock out any air.

Spoon into the prepared tin and level out, then stud with the fresh raspberries and sprinkle with a little extra sea salt.

Bake for about 25 minutes, or until a skewer inserted around the outside of the cake comes out clean. The very middle can still be pretty squidgy, so it's best to take out when it's slightly under-baked so that it stays moist. Cool in the tin, and then carefully remove.

Drizzle with the caramelised white chocolate and devour!