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Boysenberry Chocolate Brownie
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Boysenberry Chocolate Brownie

Every now and then you deserve a treat, and chocolate and berries are a sublime combination. Go on − spoil someone!

Makes 20-25
Prep Time 20 minutes
Cook Time 40 minutes
Ingredients
425 g can Wattie's Boysenberries in Syrup
150 g butter
¾ cup cocoa
3 eggs
1 ¼ cups caster sugar
1 tsp vanilla essence
½ cup self-raising flour, sifted

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Boysenberries in Syrup

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

Method
Step 1
Preheat oven to 170° C and line a 22cm square cake tin with baking paper. Drain Wattie’s Boysenberries, reserving the juice.
Step 2
In a saucepan gently melt the butter and cocoa, stir and set aside to cool.
Step 3
In a large bowl, beat the eggs, sugar and vanilla until thick and creamy then fold in cooled chocolate mixture and flour.
Step 4
Pour mix into cake tin and place drained boysenberries over the top letting them sink in by themselves.
Step 5
Bake in oven for 30-40 minutes or until brownie springs back when touched.
Step 6
To make a boysenberry sauce, place reserved boysenberry syrup in a small sauce pan and simmer gently for 12-15 minutes or until reduced by half and thickened. Set aside to cool.
Step 7
Cut brownie into squares and dust with cocoa if wished and serve with whipped cream, yoghurt or ice cream drizzled with the boysenberry sauce.
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Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
425 g can Wattie's Boysenberries in Syrup
150 g butter
¾ cup cocoa
3 eggs
1 ¼ cups caster sugar
1 tsp vanilla essence
½ cup self-raising flour, sifted
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