Who doesn't love chocolate brownies? This recipe rippled with boysenberries and with a fruity sauce makes a delicious treat for dessert. On a cold winter's night it is best served freshly baked and warm.
On the weekend we had a dairy free guest so I adapted this recipe from Barker's by substituting the butter with olivani. It was light light and moist. So useful to have a recipe that everyone can enjoy, and doesn't make dairy free guests excluded
The recipe says serves 12, but 6 hungry people, who like second helpings, can easily demolish it at one sitting.
Boysenberry Ripple Chocolate Brownies
150g butter ( or for dairy free use Olivani)
3/4 cup of cocoa powder
3/4 cup of caster sugar
1 teaspoon of vanilla essence
1/2 cup of selfraising flour , sifted
400g pack Barker's Boysenberry Patisserie Filling
1 tablespoon of lemon juice
1 tablespoon of hot water
Preheat oven to 170 degrees C. Line a 22cm square cake tin with bakign paper.
Maelt the butter and cocoa powder over a low heat, stir and set aside to cool.
Beat the eggs, sugar and vanilla until thick and creamy then fold in the cocoa mixture and sifted flour
Pour into cake tin. Set aside 1/4 cup Barker's Boysenberry Patisserie Filling to make a sauce. Pipe the remaining Boysenberry Patisserie Filling from the bag in a swirling pattern over the brownie mixture.
Bake for 30-40 minutes or until brownie springs back when touched.
To make the boysenberry sauce mix the remaining Boysenberry patisserie filling with the lemon juice and hot water and stir well.
Cut brownie into squares and serve with whipped cream, yoghurt or ice cream and drizzle with boysenberry sauce. ( for the dairy free omit the cream/yoghurt/icecream)