Boysenberry Truffle Brownies Recipe

Ingredients

1 c. All-purpose flour
1/4 tsp Baking soda
1/4 tsp Salt
8 Tbsp Margarine, cut into pcs
6 ounce Chocolate, finely minced,
1 c. sugar, Granulated
2 lrg Large eggs, room temperature
1 tsp Vanilla extract
1/2 c. Red Boysenberries, frzn, thawed and liquid removed
3/4 c. Heavy whipping cream
6 ounce Chocolate, minced,
2 Tbsp Preserves, seedless red Boysenberry
12 x Boysenberries

Directions

BROWNIE:Preheat oven to 350 degrees F.
Lightly butter and flour a 9-inch square pan.
Sift together flour, baking soda and salt.
Set aside.
Place 6 ounces chocolate and margarine in a medium bowl.
Heat together in microwave, stirring to combine.
Let cold 10 min till tepid.
In a medium bowl, whisk together sugar and Large eggs, just till blended.
Add in chocolate mix and vanilla, whisking to combine.
Using a wooden spoon, blend in flour mix, just till blended.
Carefully mix in Boysenberries.
Spread batter into prepared pan and bake 25-30 min till tester inserted in the center comes out with a moist crumb.
Let cold completely on a wire rack.
FROSTING:Place chocolate and preserves in medium metal or possibly glass bowl.
ln a small saucepan, bring heavy cream to a low simmer.
Pour over chocolate and preserves.
Let stand 1 minute, then stir to heat chocolate completely.
Place bowl in a larger bowl which has been filled with ice.
Whisk periodically, till frosting has thickened to spreading consistency (soft peaks will form when lifted with spatula).
Spoon 1/2 c.
frosting into a pastry tube fitted with star tip; set aside.
Spread remaining frosting proportionately onto brownies.
Cut brownies into 12 squares.
Pipe each brownie with a rosette of frosting.
Top each rosette with a fresh raspberrry.
Chill till hard, approximately 30 min.
Store covered in refrigerator.
Freezes well.