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Double Chocolate Boysenberry Brownie
It’s hard to resist this perfect pairing of double chocolate and boysenberries. Decadent, rich and oh so worth it!
Makes 24
Prep Time 20 minutes
Cook Time 30–40 minutes
Intermediate
Ingredients
150g butter
¾ cup cocoa
3 eggs
1¼ cups caster sugar
1 tsp vanilla extract
100g dark chocolate, roughly chopped
½ cup self-raising flour, sifted
425g can Wattie's Boysenberries in Syrup, drained
Icing sugar or cocoa for dusting
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.
INGREDIENTS
Made with
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?
Select All
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
9
Icing sugar or cocoa for dusting
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