Ingredients
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
2 eggs
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
2 eggs
½ cup plain flour
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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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.
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One at a time, whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until smooth. Pour into prepared pan. Spread evenly.
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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.
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One at a time, whisk eggs into chocolate mixture. Add flour. Whisk until smooth. Carefully spoon over dark chocolate layer in pan.
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Sprinkle raspberries and coarsely chopped milk chocolate over top.
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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.
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To serve, use baking paper to lift brownie out of pan. Cut into squares.
