Boysenberry Chocolate Brownie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 170° C and line a 22cm square cake tin with baking paper. Drain Wattie’s Boysenberries, reserving the juice.

Step 2

In a saucepan gently melt the butter and cocoa, stir and set aside to cool.

Step 3

In a large bowl, beat the eggs, sugar and vanilla until thick and creamy then fold in cooled chocolate mixture and flour.

Step 4

Pour mix into cake tin and place drained boysenberries over the top letting them sink in by themselves.

Step 5

Bake in oven for 30-40 minutes or until brownie springs back when touched.

Step 6

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.

Step 7

Cut brownie into squares and dust with cocoa if wished and serve with whipped cream, yoghurt or ice cream drizzled with the boysenberry sauce.