Put a bowl on top of a pot filled about 1/3 full with water. Into the bowl add the Chocolate, Marshmallows, Fat and Dairy Free Margarine. Bring the water to a simmer and allow everything to melt. Whisk at the end to ensure no bits of marshmallow
Preheat your oven to 170°C, 340°F. Line a baking tin with parchment paper.
In a pot add the Raspberries, agar flakes, 1/4 cup of sugar plus 2 tbsp of water. Bring up to a low simmer and cook for about 10 minutes. Allow to cool, and then pop into the freezer for 10 minutes to firm up. You want it to be a slightly firm consistency so it sits nicely on the first layer of the brownie mixture.
Add the flour, sugar, and vanilla to a bowl and mix
Then add in the milk, and chocolate mixture and mix on high for a few minutes. It makes a very gloopy batter.
Put half the batter in the bottom of your baking tin, spread the Raspberry mixture on top, and top with the rest of the brownie batter. Since it's thick, I find dropping spoonful's, and then spreading it with a spatula works best.
Bake for 25 minutes at 170°C 340°F and cool on a wire rack. Let the brownies cool until they are just warm to the touch before cutting. If you cut when they are too hot the raspberries will ooze out. You will have a lovely brownie with a wonderful fruity centre.