Brownie with marshmallows and raspberry ice cream

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Ingredients

6 oz butter
1 cup sugar
1/2 cup cocoa
4 eggs
1 cup flour
1 tsp salt
2 tsp vanilla
1 package mini marshmallows
1/2 tsp baking powder

For the ice cream:

1 lb frozen raspberries
Juice of half a lemon
5 oz sugar
5 oz cream

Preparation

For the brownie:
Mix the sugar and cocoa and beat together with the butter. Add 4 eggs, one at a time, integrating each of them. Then add the flour, salt, and vanilla, and mix well.
Once the mixture is ready, put in a previously greased baking pan. Bake at 400°F. Remove from the oven and cover the top with 1 package of mini marshmallows. Bake again for 3 minutes, until the marshmallows look soft and swollen.

For the ice cream:
Blend the raspberries with the lemon juice and sugar, set aside. Whip the cream, without letting it become too firm, and blend. Freeze.