Gluten-Free Chocolate Raspberry Brownies

Serves 16 people

Decadent, fudgy, and dangerously delicious. Swirled with our Raspberry Patisserie Filling and topped with Chocolate Topping, it's basically a hug in brownie form.

By Barker's

Sweet Fillings,

Bakery,

Cabinet Food,

Desserts

Ingredients

300 g Butter
400 g Dark chocolate buttons
6 eggs
400 g Castor Sugar
300 g Gluten Free Flour
120 g Almond meal
60 g Cacao Powder
1 tsp Vanilla extract
399 g Barker’s Professional Raspberry Patisserie Filling
Barker’s Professional Chocolate Topping

Method

Melt the butter and chocolate together in the microwave.
Whisk the sugar and eggs together until pale and creamy then add the melted chocolate mix.
Add the dry ingredients and combine.
Line a 20 cm x 20 cm baking tin with baking paper and pour in the mixture. Swirl the Barker’s Professional Raspberry Patisserie Filling into the brownie using a bamboo stick
Bake at 170°C (low fan) for 30 to 40 minutes. The mixture should still be a bit wobbly in the centre.
Cool overnight in the chiller then slice into desired portions.
Heat and serve with Barker’s Professional Chocolate Topping and a sprinkling of freeze-dried raspberries (optional).