1

Preheat oven to 180°C. Lightly spray a 16cm x 26cm slice tin with oil. Line base and 2 long sides with baking paper.

2

Place spread, chocolate chips, cocoa and milk in a small saucepan. Cook, stirring, over low heat until smooth. Stir in sugar and cook, stirring, until sugar dissolves. Set aside to cool for 10 minutes.

3

Sift flours into a large bowl. Stir egg into cooled cocoa mixture. Stir cocoa mixture into flour mixture until just combined.

4

Place bars in a microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Stir for 1 minute (do not let mixture harden).

5

Stir melted bars into cocoa mixture. Spoon mixture into prepared tin and smooth surface. Press raspberries into top of brownie.

6

Bake for 30-35 minutes or until a skewer inserted into centre comes out with a few moist crumbs. Set aside in tin for 10 minutes before turning out onto a wire rack to cool. Cut into 20 squares to serve.