Ingredients
200g dark cooking chocolate, chopped
60g marshmallows
300ml thickened cream
200g unsalted butter, cut into cubes
200g dark cooking chocolate, extra - chopped
1 1/2 cups brown sugar
4 eggs
1 1/3 cup plain flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking powder
1 1/2 cups fresh raspberries
1/2 cup fresh raspberries, extra
Method
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To make the warm chocolate sauce, place chocolate, marshmallows and cream in a heatproof bowl over a saucepan of simmering water and stir until all ingredients have melted and combined. Set aside.
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To make the brownies, in another bowl over a saucepan of simmering water, add butter and extra chocolate and stir until melted and well combined. Remove from heat.
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Add brown sugar to chocolate and butter mixture and stir to combine. Add eggs one at a time, stirring and combining mixture before adding each egg.
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Add flour, cocoa powder and baking powder to mixture and stir to combine. Add fresh raspberries and gently stir to combine, being careful not to break up raspberries.
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Grease and line 31cm x 20cm baking tray with baking paper. Pour brownie mixture into the tray and smooth out. Gently press extra raspberries into the top of the mixture, evenly spacing each berry out.
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Bake uncovered in a 180-degree oven for 30 minutes. Then cover with foil and cook for a further 15 minutes.
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When cooked, remove from tray and cut into 18 pieces. Drizzle over warm chocolate sauce and serve.
