Blueberry and White Chocolate Squares

Preheat the oven to gas 4, 180C, fan 160°C Grease the bottom of a 20cm (8in) square tin and line with baking paper.

Break 175g (6oz) of the chocolate into a bowl and set over a pan of simmering water until melted. Cool slightly. Roughly chop the remaining chocolate into small pieces.

Using an electric mixer, whisk the butter and sugar together until fluffy. Whisk in the eggs and vanilla, then stir in the melted chocolate.

Sift the flour and 1/2 tsp salt over the mixture and fold in, then gently mix in the chocolate pieces and blueberries.

Spoon the mixture into the tin and level the top with a spatula. Bake for 35-40 minutes, until a cocktail stick inserted into the centre comes out with just a small amount of sticky crumbs. Allow to cool before cutting into 36 squares.