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
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.
Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line a 20 x 30cm slice tin with baking paper.
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.
Beat eggs and sugar together with electric beaters until mixture is pale, doubled in volume and leaves a trail when you remove beaters.
Fold chocolate mixture into egg mixture, then add combined sifted flour, baking powder and cocoa. Spread into tin and smooth.
Swirl raspberry mixture into brownie mix, then push in Wagon Wheels and marshmallows.
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.