Wagon Wheel Brownie

Wagon Wheel brownies (plus: how-to video)

  • makes 12
  • Easy

We're going old-school with these knockout jammie Wagon Wheel brownies! Wagon Wheels are a favourite lunch box treat, so they're perfect for a retro recipe. Fluffy marshmallow, crunchy Wagon Wheel biscuit and sweet raspberries make a brilliant brownie batter



  • butter 100g
  • dark chocolate 200g
  • eggs 4
  • golden caster sugar 250g
  • plain flour 100g
  • baking powder 1 tsp
  • cocoa powder 30g


  • raspberries 150g
  • golden caster sugar 2 tbsp
  • Marshmallow Fluff 4 tbsp
  • Wagon Wheels 3, cut into chunks


  • Step 1

    To make the topping, put the raspberries in a pan with the sugar and heat gently, shaking the pan, until the sugar dissolves and you have glossy, jammy raspberries. Leave to cool.

  • Step 2

    Line a 20cm x 30cm rectangular brownie tin with baking paper.

  • Step 3

    Melt the butter and chocolate in a microwave or in a bowl set over (but not touching) a pan of simmering water. Cool to room temperature.

  • Step 4

    Heat the oven to 180C/fan 160C/gas 4. Whisk the eggs and sugar with electric beaters until the mixture is pale, has doubled in volume, and leaves a trail when you pull the whisk out.

  • Step 5

    Fold the chocolate mixture into the egg mixture, then sift in the flour, baking powder and cocoa and mix. Spoon into the tin and smooth.

  • Step 6

    Dot teaspoons of the Marshmallow Fluff over and swirl into the brownie mix a little. Push in pieces of Wagon Wheel and dot the raspberries over, along with any liquid.

  • Step 7

    Bake for 25-30 minutes, or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.

Nutritional Information

  • Kcals 373
  • Fat 17.6g
  • Saturates 9.9g
  • Carbs 46.4g
  • Sugars 34g
  • Fibre 3.1g
  • Protein 5.6g
  • Salt 0.3g