Double Chocolate Boysenberry Brownies

This is the recipe everyone has been asking for – pure indulgence and definitely one for the chocoholics… Enjoy!!

Makes 24   |   Prep time 20 minutes   |   Cook Time 40 minutes


  • 150g salted butter
  • ¾ cup cocoa powder
  • 3 eggs (room temperature)
  • 1 ¼ cup caster sugar
  • 1 tspn vanilla essence
  • 100g dark chocolate, roughly chopped (or chocolate drops)
  • ½ cup self-raising flour, sifted
  • 425g can Boysenberries in Syrup, drained


  1. Preheat oven to 170°C and line a 22cm square cake tin with baking paper
  2. Put the butter and cocoa into a small saucepan. Over a low heat melt the butter and cocoa and stir until smooth. Remove from the heat and set aside to cool.
  3. In a large mixing bowl, beat the eggs, sugar and vanilla essence until thick and creamy.
  4. Fold in the cooled chocolate mixture, chopped chocolate and self-raising flour.
  5. Pour the mixture into the prepared cake tin. Place the drained Boysenberries over the top letting them sink in by themselves.
  6. Fan-bake for 40 minutes or until the surface of the brownie springs back when lightly pressed with your finger.
  7. Allow to cool in the tin.
  8. Cut into pieces and dust with icing sugar or cocoa before serving.

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