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Ingredients

  • 150 g butter
  • ¾ cup cocoa
  • 3 eggs
  • 1 ¼ cup caster sugar
  • 1 tsp vanilla essence
  • 100 g dark chocolate, roughly chopped
  • ½ cup self-raising flour, sifted
  • 425 g can Wattie's Boysenberries in Syrup, drained

Boysenberries in Syrup

New Zealand-grown juicy boysenberries bring you the sweet sun–ripened taste of summer all year round.

Method

1. Preheat oven to 170°C and line a 22cm square cake tin with baking paper.

2. Put the butter and cocoa into a small saucepan. Over a low heat melt the butter and cocoa and stir until smooth. Remove from the heat and set aside to cool.

3. In a large mixing bowl beat the eggs, sugar and vanilla essence until thick and creamy. Fold in the cooled chocolate mixture, chopped chocolate and self-raising flour.

4. Pour the mixture into the prepared cake tin. Place the drained Wattie’s Boysenberries
over the top letting them sink in by themselves.

5. Bake for 30-40 minutes or until the surface of the brownie springs back when lightly pressed with your finger. Allow to cool in the tin.

6. Cut into pieces and dust with icing sugar or cocoa before serving.

Rate and Review

25 Ratings Double Chocolate Boysenberry Brownie


Reviews (25)


Neena Raniga's Review | Rating

can you please let me know if this can be used using an egg replacer?

Reply from The Food in a Minute team

Hi Neena, thank you for your enquiry. We are unsure whether an egg replacer can be used, however you can definitely try it but we couldn't guarantee that it would work :)

Vincent BRANSGROVE's Rating
Val Davis's Review | Rating

This recipe has been around for a while... the only difference is that the recipe I have uses the boysenberry juice as a sauce over the brownies. Very nice and so easy to make.

keeley le warne's Rating
kath Widdowson's Rating
Marlene McLaren's Rating
Michelle Mayo's Rating
lynne kerr's Review | Rating

very very delicious. Would like to know, for a change, could i replace the boysenberries with white chocolate buttons??

Reply from The Food in a Minute team

Hi Lynne, thank you for your enquiry. Yes you definitely can use chocolate buttons. You would need to add the chocolate buttons when the chocolate was stirred into the mixture :)

Serha Braund's Review | Rating

Delicious with vanilla ice cream :) Easy to make.

Jenny Bacher's Review | Rating

made this in weekend and was delicious ! i used a tin of Raspberries instead of Boyensberries as my husband doesn't like boysenberries and worked just as well though they didn't sink into the cake really but still tasted very nice - also used dark chocolate buttons - cut them up roughly.

Alaine Bright's Review | Rating

I used gluten free flour and the recipe still worked out very well, kept moist even after a couple of days

sharon hatherill's Review | Rating

Very yummy!

Lesley's Review | Rating

This is sooooooo yummy & very easy to make

samantha's Review | Rating

Wow made today this is just Devine best brownie I have ever had yum yum yum thanks :)

Cath's Review | Rating

I have made this recipe three times now. It is absolutely delicious and so easy. Everyone asks me for the recipe! It is gorgeous served with thick Greek yogurt too =)

Charmaine's Rating
robin's Review | Rating

Took Cath's advice re:greek yoghurt. This brownie is seriously delicious

Kay's Review | Rating

Wow. Boysenberries are my favourite fruit so I made this last night and it is absolutely delicious. I put my entry in this morning. Question: How long would you recommend this would keep for. As I say I made it Wednesday night and a wonder whether it will still be all right on Saturday night?

Reply from The Food in a Minute team

Thanks for the great feedback Kay!

For the brownie, we would recommend keeping them chilled for 2 to 3 days at maximum :)

Hope this helps!
The Food in a Minute team

Kay's Review | Rating

Whoops my review was supposed to be 5 big stars not 3 - sorry

becks's Review | Rating

my family loved this it is easy and yumm

Chrissy's Review | Rating

Everyone loved this recipe. There was none left

Tracey's Review | Rating

This recipe produced a delicious and rich brownie, very gooey though, so definitely best as a dessert served with icecream!

Danielle's Review | Rating

So decadent! I add a tin of highlander caramel. Put half the brownie mix in the tin swirl the caramel on top. Add the rest of the brownie mix on top and then addd the boysenberry. Totally amazing!!

Barbara's Rating
Josie McIver's Review | Rating

This is delicious, and won't last long when you share it with friends.