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