1 ¼ cups of caster sugar
- 250gs of butter, cut into cubes at room temperature
- 1 cup of cocoa
- 3 whole eggs
- ½ cup gluten free flour
- pinch of salt
- 3 tbsp. Pics Smooth Peanut Butter
- 3 tbsp. Pic’s Boysenberry Jelly
Preheat oven to 160 °C. and line a 9 x 9 inch baking tin with baking paper.
Using a stand mixer, beat the butter, sugar and cocoa for 5 minutes on medium to high speed.
Add the eggs one at a time, beating well after each addition. Then beat on high for 10 minutes.
Fold through the flour and pour the brownie batter into the tin.
Dollop the cream cheese over the top and drizzle over the peanut butter and boysenberry jelly.
Bake for 45 minutes on fan force until cooked through.
Cool in tin then cut into slabs.