½ cup frozen raspberries
½ x 180g block Cadbury Top Deck milk chocolate, coarsely chopped
DARK CHOCOLATE LAYER
150g dark cooking chocolate, chopped
100g unsalted butter, chopped
½ cup caster sugar
1/3 cup plain flour
1 tablespoon cocoa powder
WHITE CHOCOLATE LAYER
125g white cooking chocolate, chopped
75g unsalted butter, chopped
1/3 cup caster sugar
½ cup plain flour
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
To make dark chocolate layer, combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Stir in sugar. Cool for 15 minutes.
One at a time, whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until smooth. Pour into prepared pan. Spread evenly.
To make white chocolate layer, combine chocolate and butter in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until almost melted. Remove bowl from pan. Stir until chocolate is completely melted. Stir in sugar. Cool for 10 minutes only.
One at a time, whisk eggs into chocolate mixture. Add flour. Whisk until smooth. Carefully spoon over dark chocolate layer in pan.
Sprinkle raspberries and coarsely chopped milk chocolate over top.
Cook in a moderately slow oven (160C) for about 40 minutes, or until mixture is just firm to touch in the centre. Remove. Cool completely in pan.
To serve, use baking paper to lift brownie out of pan. Cut into squares.