Wagon wheels are an incredibly retro chocolate snack, consisting of a biscuit, with a layer of marshmallow, raspberry jam and then coated with chocolate. So, obviously someone thought to make chocolate brownies with them.
Wagon wheels are so retro, that I wasn’t able to find them to make this recipe with. Instead, I used giant marshmallows, which gives the brownies a bit of a ‘smores’ vibe, but has the desired flavour.
Serves 12
Ingredients
-
- butter 100g
- dark chocolate 200g
- eggs 4
- golden caster sugar 250g
- plain flour 100g
- baking powder 1 tsp
- cocoa powder 30g
Toppings
- raspberries 150g
- golden caster sugar 2 tbsp
- Giant marshmallows, about 10
Instructions
- To make the topping, put the raspberries in a pan with the sugar and heat gently, shaking the pan, until the sugar dissolves and you have glossy, jammy raspberries. Leave to cool.
- Line a 20cm x 30cm rectangular brownie tin with baking paper.
- Melt the butter and chocolate in a microwave or in a bowl set over (but not touching) a pan of simmering water. Cool to room temperature.
- Heat the oven to 180C/fan 160C/gas 4. Whisk the eggs and sugar with electric beaters until the mixture is pale, has doubled in volume, and leaves a trail when you pull the whisk out.
- Fold the chocolate mixture into the egg mixture, then sift in the flour, baking powder and cocoa and mix. Spoon into the tin and smooth.
- Dot the marshmallows and the raspberries over the top evenly, along with any liquid.
- Bake for 25-30 minutes, or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.
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