Wagon Wheel Recipe Brownies | olivemagazine

Wagon Wheel Brownie

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

Toppings

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

Method

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.