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Boysenberry Chocolate Brownie

Boysenberry Chocolate Brownie

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

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Preparation Time:
20 minutes
Cooking Time:
40 minutes


425 g can Wattie's Boysenberries in Syrup
150 g butter
3/4 cup cocoa
3 eggs
1 1/4 cups caster sugar
1 tsp vanilla essence
1/2 cup self-raising flour, sifted
Boysenberry Chocolate Brownie


  • Preheat oven to 170° C and line a 22cm square cake tin with baking paper. Drain Wattie’s Boysenberries, reserving the juice.
  • In a saucepan gently melt the butter and cocoa, stir and set aside to cool.
  • In a large bowl, beat the eggs, sugar and vanilla until thick and creamy then fold in cooled chocolate mixture and flour.
  • Pour mix into cake tin and place drained boysenberries over the top letting them sink in by themselves.
  • Bake in oven for 30-40 minutes or until brownie springs back when touched.
  • 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.
  • 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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