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Boysenberry Chocolate Brownie
Picture of the 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
Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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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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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