110g Softened Butter
(60g for Mix + 50g for Icing)
2 Eggs(50g Each)
(Slightly thawed, if using frozen)
Preheat oven to 160°C fan-forced or 180°C conventional. Grease a 20cm square cake pan and line the base with baking paper.
Place the contents of the brownie mix sachet, eggs, and melted butter into a large bowl. Mix with a wooden spoon until the mixture is combined and smooth. Pour the raspberries into the batter and using a wooden spoon gently mix them in until evenly distributed. Pour the brownie batter into the prepared pan and spread the mixture out evenly.
Bake for 40-45 minutes or until the brownie is set. Allow the brownie to cool completely in the pan before slicing and serving.