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Wagon Wheel Brownies

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Brownie batter, swirled with lashings of marshmallow fluff and raspberry jam with the periodic hunk of Wagon Wheel. What could go wrong?!


  • 375g unsalted butter
  • 375g good quality plain chocolate
  • 6 large, free range eggs
  • 350g golden caster sugar
  • 225g plain flour
  • 5tbsp marshmallow fluff
  • 5tbsp raspberry jam
  • 3 Wagon Wheel biscuits, roughly chopped


  1. Preheat oven to 170°C and line a 33×23 brownie tin with baking parchment.
  2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. Mix the eggs and sugar together in a large jug and pour into the melted chocolate, mix till combined. Add in the flour and stir until just combined, take care not to over mix at this point.
  3. Pour the batter into the prepared pan and smooth out. Spoon blobs of marshmallow fluff and raspberry jam over the brownie batter and marble with a knife. Poke chunks of Wagon Wheel throughout the brownies. Bake for 25-30 minutes or until there is just a slight jiggle in the centre of the pan. Leave to cool completely, preferably overnight in the fridge. Cut into squares and enjoy.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Cuisine: British