Boysenberry Ripple Chocolate Brownies
Serves 12

Ingredients

150g butter
3/4 cup cocoa powder
3 eggs
3/4 cup caster sugar
1 teaspoon vanilla essence
1/2 cup self- raising flour, sifted
400g pack Barker’s Boysenberry Patisserie Filling
1 tablespoon lemon juice
1 tablespoon hot water

Method

Preheat oven to 170° C. Line a 22cm square cake tin with baking paper.
Melt 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 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 boysenberry filling previously set aside in a jug 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 the boysenberry sauce.

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