Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
In a large mixing bowl, whisk together the melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and honey and mix again.
Now, add the melted chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again.
Add the flour and fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped milk chocolate and raspberries.
Pour the batter into the lined pan. Bake for approx 30-35 minutes – until the mixture is no longer 'wobbling' and looks golden.
Let cool on a wire rack before slicing and serving!
