Ingredients
150g raspberries
2 Tbsp raw caster sugar
100g unsalted butter, chopped
200g dark chocolate, chopped
4 free-range eggs
250g raw caster sugar
100g plain flour
1 tsp baking powder
¼ cup cocoa powder
3 Wagon Wheels, cut into chunks
10 white marshmallows
Method
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Put raspberries and sugar in a small saucepan. Cook over low heat, shaking pan, until sugar dissolves and you have a glossy, jammy mixture. Leave to cool.
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Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line a 20 x 30cm slice tin with baking paper.
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Melt butter and dark chocolate in a microwave-safe bowl on medium, in 20-second bursts, stirring (or in a bowl set over simmering water). Leave to cool.
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Beat eggs and sugar together with electric beaters until mixture is pale, doubled in volume and leaves a trail when you remove beaters.
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Fold chocolate mixture into egg mixture, then add combined sifted flour, baking powder and cocoa. Spread into tin and smooth.
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Swirl raspberry mixture into brownie mix, then push in Wagon Wheels and marshmallows.
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Bake for 25-30 minutes until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares to serve.
