Ingredients
- butter 100g
- dark chocolate 200g
- eggs 4
- golden caster sugar 250g
- plain flour 100g
- baking powder 1 tsp
- cocoa powder 30g
Toppings
- raspberries 150g
- golden caster sugar 2 tbsp
- Marshmallow Fluff 4 tbsp
- Wagon Wheels 3, cut into chunks
Method
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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.
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Step 2
Line a 20cm x 30cm rectangular brownie tin with baking paper.
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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.
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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.
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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.
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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.
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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
