1. Place the Macphie Brownie Mix in a bowl and mix on slow speed for 30 seconds, then add the oil, and beat on slow speed for approximately 30 seconds.
    2. Add the water and mix for 1 minute on slow speed, scrape down and mix for a further 1 minute on slow speed.
    3. For a 35cm x 10cm tin, deposit 500g of batter and level out. Bake for 25-30 mins at 190oC.
    4. Once brownie is baked leave to cool in the tin.
    5. Keep in the tin and leaving about ½ an inch on each side, carefully hollow out the centre taking care not to make any holes.
    6. Line the length of the hollowed out brownie with fresh raspberries and set aside.
    7. Pour Macphie Panna Cotta into a saucepan and gently heat to 85-90°C stirring continuously.
    8. Once the Panna Cotta has boiled, remove from heat and pour over the brownie and raspberries until covered.
    9. Cool slightly and then refrigerate until set.
    10. Carefully remove the brownie from the tin and place on appropriate board.
    11. To serve, with a hot sharp serrated knife, slice the dessert into equal portions.
    12. Finish with Macphie Sweet Snow® and Macphie Raspberry ku-li®.


  • 500g Macphie Brownie mix
  • 500ml Macphie Panna Cotta
  • 145g cold water
  • 65g vegetable oil
  • Fresh raspberries
  • Macphie Raspberry ku-li®
  • Macphie Sweet Snow®