Jelly Tip Raspberry Brownie

1. Preheat oven to 160°C fan bake.

2. Grease and a line a baking tin (we used a 20cm x 30cm tin)

3. Melt the butter and cocoa. Once melted, add the brown sugar.

4. Quickly beat in the eggs one at a time.

5. Mix in the flour and pour into the tin.

6. Chop up the Jelly Tip block carefully in to individual squares (as to ensure the jelly remains encased in each square). Push each square into the brownie, so that the brownie batter covers each.

7. Bake for ~30 minutes or until firm around the edges.

8. When cool, cut into squares.