- Step 1
Preheat oven to 180C. Grease and line the base and sides of a 20cm square cake pan.
- Step 2
Place dark chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth. Set aside for 5 mins to cool slightly.
- Step 3
Stir in the sugar and eggs. Combine flour and cocoa powder in a bowl. Stir into the chocolate mixture, alternating with the sour cream, until combined. Fold in half the raspberries and white chocolate until just combined. Pour into prepared pan. Sprinkle with remaining raspberries and white chocolate.
- Step 4
Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
- Step 5
Turn the brownie onto a clean work surface. Use a 3.5cm round pastry cutter to cut 24 pieces from the brownie. Place on a serving platter. Dust lightly with icing sugar to serve.
GET AHEAD: Make this up to 4 days ahead. Store the uncut brownie in an airtight container in the fridge. Cut into pieces up to 1 day before serving. Store the brownie bites in an airtight container in the fridge. Allow additional time for cooling.