Wagon Wheel Brownies
Brownie batter swirled with Marshmallow Fluff and topped with jammie raspberries and chunks of Wagon Wheel.
Ingredients
- 200 g unsalted butter
- 200 g 70% cocoa dark chocolate chopped
- 3 large eggs or 4 medium
- 100 g caster sugar
- 150 g dark brown soft sugar
- 1 tbsp vegetable oil
- 100 g plain flour
- .5 tsp salt
- 30 g cocoa powder
Toppings
- 150 g fresh raspberries
- 2 tbsp caster sugar
- 6 tbsp Marshmallow Fluff
- 3 Wagon Wheels broken into pieces
Instructions
- Preheat oven to 180ºC / 160ºC Fan/ Gas 4/ 350ºF
- Line a square 20cm baking tin with baking parchment
- In a small suacepan set over a medium heat cook the raspberries and 2 tablespoons of caster sugar for a few minutes until all the sugar has dissolved and the raspberries have broken down slightly. Set aside for later.
- In a saucepan set over a low heat melt together the chocolate and butter. Set aside to cool.
- In a large mixing bowl add the eggs, caster sugar and brown sugar. Mix until light and frothy.
- Stir the vegetable oil in to the melted chocolate.
- Pour the melted chocolate into the large mixing bowl. Using a metal spoon, stir the ingredients together in large looping movements until the mixture is dark and combined.
- Add the flour, salt and cocoa powder to the mixing bowl and fold together very gently until you can no longer see white streaks of flour.
- Tip the brownie mixture into the prepared tin and smooth it with a spatula.
- Randomly add spoonfuls of Marshmallow Fluff on top of the brownie mixture then use a chopstick (or similar) and swirl the Marshmallow Fluff into the brownie mixture.
- Poke pieces of Wagon Wheels into the brownie mixture.
- Dot spoonfuls of raspberries over the top of the brownie mixture. Use the back of a spoon to push the raspberries into the brownie.
- Bake in the centre of a preheated oven for 25 minutes.
- Leave the Wagon Wheel Brownies to cool completely in the pan before turning out and cutting into 15 slices.
Video
Notes
- A 20cm (8 ") square tin will produce thick brownies. For thinner brownies use a rectangular brownie tin.
- Don't substitute the dark chocolate for milk chocolate.
- The mixture will still jiggle after the 25 minute baking time but the brownie underneath will be baked.
- Leave the brownies to completely cool in the baking tin before you attempt to eat them!
- It is best to leave the brownies in the tin and refrigerate overnight then bring the tin to room temperature before turning out and slicing.
- Storage: Wagon Wheel Brownies will keep for 4-5 days in an airtight container. Suitable for freezing for up to 3 months.