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.
New Zealand-grown juicy boysenberries bring you the sweet sun-ripened taste of summer all year round.
Method
Step 1
Preheat the oven to 180°C (Conventional bake). Grease and line the base and sides of a 22 cm square cake tin with baking paper.
Step 2
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.
Step 3
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.
Step 4
Pour the mixture into the prepared cake tin. Place the drained Wattie's Boysenberries over the top, letting them sink into the cake mixture.
Step 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.
Step 6
Cut into pieces and dust with icing sugar or cocoa before serving.
Tips
Swap It Out
Replace dark chocolate with milk chocolate if wished.
What do I need?
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1
150 g butter
2
¾ cup cocoa
3
3 eggs
4
1 ¼ cups caster sugar
5
1 tsp vanilla extract
6
100 g dark chocolate, roughly chopped
7
½ cup self-raising flour, sifted
8
425 g can Wattie's Boysenberries in Syrup, drained