Name: Boysenberry Chocolate Brownie
Prep time: 20 min
Cook time: 40 min
Yield: Makes 20-25
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

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

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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

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.