½ x 250g packet scotch finger biscuits, coarsely chopped
200g dark cooking chocolate, broken into pieces
150g unsalted butter, chopped
¾ cup brown sugar, firmly packed
2/3 cup plain flour
2 tablespoons cocoa powder
1/3 cup raspberry jam
100g pink and white marshmallows (11/3 cups), halved
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges. Scatter biscuits over base of pan.
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 sugar into warm chocolate mixture. Cool for 15 minutes.
One at a time, whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until combined. Pour into prepared pan. Spread evenly.
Cook in a moderately slow oven (160C) for 20 minutes. Remove.
Stir jam in a bowl until smooth. Using a teaspoon, drizzle over brownie. Arrange marshmallows, cut-side up over jam. Return to same oven.
Cook for a further 20 minutes, or until marshmallows are lightly browned. Remove. Cool completely in pan.
Lift brownie from pan. Cut into pieces.
TIP! We used kitchen scissors to cut marshmallows in half. Brownie can be made up to three ahead. Store in an airtight container in a cool place. Refrigerate in hot weather.