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Recipe

Raspberry Marshmallow Brownie Slice

24
Serves
10 MINS
Prep Time
60 MINS
Cook Time
9
Ingredients
Ingredients
Method
  • 500g Raspberries, Berry Perfection Raspberries
  • 500g Berry Perfection Raspberries
  • 150g Dark Chocolate, chopped (like club)
  • 150g butter, chopped
  • 1/4 cup cocoa powder
  • 1 cup caster sugar
  • 2 eggs
  • 2/3 cup plain flour
  • 1/4 tsp baking powder
Marshmallow
  1. 2/3 cup cold tap water
  2. 1 cup caster sugar
  3. 1 tbs powdered gelatine
Cooking Instructions
  1. Preheat oven 160°C fan forced. Grease and line a 5cm deep, 18cmx28cm (base) slab pan.
  2. Combine chocolate and butter in a microwave-safe heatproof bowl. Microwave, uncovered in 1 minute bursts of High Power/100%, stirring every minute until smooth. Whisk in the cocoa powder while the mixture is warm. Stir in caster sugar then eggs. Sift flour and baking powder together then stir into brownie mixture. Spread brownie mixture over the base of the pan. Bake for 25 minutes until a skewer inserted in centre comes out clean.
  3. For the marshmallow, combine 1/3 cup water and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Stir the gelatine into the remaining 1/3 cup of the water then add to the sugar mixture. Stir over medium heat until gelatin has dissolved. Remove from heat, cool 30 minutes.
  4. Pour the syrup into bowl of mix master. Whisk on high speed 4-6 minutes until thick. Spread the marshmallow over the brownie base. Top with raspberries. Refrigerate 3 hours until set. Cut into pieces. Dust with cocoa if desired and serve.