Crisp choc raspberry brownies

Instructions

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.