Halve flour and fill the bottom of the jar with the first measure. Cover with cocoa, followed by the remaining measure of flour, baking powder and salt.

Add freeze dried raspberries, making sure they are pressed firmly against the side of the jar.

Add sugar, followed by chocolate chips.

Attach a tag with required wet ingredients and method.

Melt butter in a saucepan, and allow to cool slightly.

Stir in jar ingredients, eggs and vanilla until just combined.

Pour mixture into a lined 20cm square tin. Bake at 200°c for 20 minutes or until set.

Chill in fridge to stop further baking.

When cool, cut and serve. Makes 10-12 Slices