When friends are coming over and you need to whip up a fast sweet treat, this one-bowl wonder will do the trick - quick!

Portrait of Tammy Strobel

"Go for thinner-sliced chocolates which are easier to snap into rectangles."

Prep 20 mins | Cook 45 mins + chilling | Serves 12

200 g dark chocolate, chopped
150 g butter, chopped
2 /3 cup plain flour
½ cup cocoa powder
1 2/3 cups brown sugar
4 eggs, whisked
½ cup sour cream
1 tsp vanilla extract

125 g raspberries

100 g milk chocolate

100 g white chocolate

1. Preheat oven to 180 C. Lightly grease and line a 20-cm square pan with baking paper.

2. In a medium saucepan, stir chocolate and butter over low heat untilmelted. Cool slightly. Stir in flour, cocoa and sugar, then egg, sour cream and vanilla. Fold through raspberries.

3. Pour into pan. Bake 40 to 45 mins until a skewer comes out with a few crumbs.

4. TOPPING Break chocolate into squares, then cut in half to form rectangles. Arrange over top of warm brownie, pressing in gently. Chill until completely cooled before serving.