Thanks for dropping by Peanut Butterer
Ingredients
- 200gm butter (room temperature)
- 1 cup cocoa
- 1 cup of sugar
- 3 eggs
- ½ cup gluten free flour
- 100gm white chocolate, roughly chopped
- 1/3 cup walnuts
- 1/3 cup boysenberry jelly
To Serve
- mascarpone
- ½ cup of boysenberry jelly, thinned with 2 tbsp. water
Directions
- Preheat your oven to 160°C and line a brownie tin with baking paper.
- Beat the butter, cocoa and sugar together in a stand mixer until light and fluffy and the mixture is no longer grainy. Be careful though – the cocoa likes to ‘poof’ when you turn the mixer on so best to cover with a tea towel!)
- Add the eggs one at a time, beating well after each addition.
- Fold through the flour, walnuts and white chocolate.
- Pour evenly into the lined tin and smooth the top.
- Swirl the boysenberry jelly through the brownie batter. This will go nice and sticky when it cooks.
- Cook for 50 minutes or until a knife comes out clean when inserted.
- Serve with mascarpone and the boysenberry ‘coulis’.
