Prep : 20 minutes Cook: 30–40 minutes DIFF : A Little More Effort
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It’s hard to resist this perfect pairing of double chocolate and boysenberries. Decadent, rich and oh so worth it!
What do I need ?
Original recipe yields 24 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.
150 g butter
¾ cup cocoa
1 ¼ cups caster sugar
1 tsp vanilla extract
100 g dark chocolate, roughly chopped
½ cup self-raising flour, sifted
425 g can Wattie's Boysenberries in Syrup, drained
Icing sugar or cocoa for dusting
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How do I make it ?
Preheat the oven to 180°C (conventiol bake). Grease and line the base and sides of a 22 cm square cake tin with baking paper.
Put the butter and cocoa into a small saucepan. Over low heat, melt the butter and cocoa and stir until smooth. Remove from the heat and set aside to cool.
In a large mixing bowl, using an electric beater, beat the eggs, caster sugar and vanilla extract until thick and creamy. Fold in the cooled chocolate mixture, chopped chocolate and self-raising flour.
Pour the mixture into the prepared cake tin. Place the drained Wattie’s Boysenberries over the top, letting them sink into the cake mixture.
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.
Cut into pieces and dust with icing sugar or cocoa before serving.
Swap It Out
Replace dark chocolate with milk chocolate if wished.