Amanda, from Te Kinga...
Sweet Tooth Boysenberry Chocolate Brownies
After moving to the West Coast of the South Island, giving up a full time job to go relief teaching and being 30 minutes from the nearest township, I began spending more time in the kitchen to fill in my days. This recipe was my first achievement, it fixed the chocolate craving I was having, presented well and proved that I could achieve anything in the kitchen. This recipe is really moist due to the berries and can be served as a desert or an afternoon tea!!
77 Votes
Since September 7th
Ingredients
- 150 grams of butter
- 3/4 Cup of Cocoa powder
- 3 Eggs
- 1 1/4 Cups of Caster Sugar
- 1 teaspoon of Vanilla Essence
- 1/2 cup of Self-raising flour (sifted)
- 425 gram can of Boysenberries in Syrup (frozen berries can also be used).
Directions
- Preheat the oven to 170 degrees and line a 22cm square cake tin with baking paper.
- In a saucepan gently melt the butter can cocoa, stir and set aside to cool.
- In a large bowl, beat the eggs, sugar and vanilla until thick and creamy then fold in the cooled chocolate mixture and flour.
- Drain boysenberries, reserving the juice.
- Pour mix into the cake tin and spoon the 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.
- If serving as a desert place the reserved syrup into a small sauce pan and simmer gently for 12-15 minutes or until reduced by half and thickened then set aside to cool.
- Cut brownie into square and dust with icing sugar, serve with whipped cream, yoghurt or ice cream drizzled with the boysenberry sauce.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 8-10 | 30-40 minutes | 20 minutes |
Comments
Brought to you by
Liz
Well I've sampled this and can confirm it is THE best desert I've ever eaten!! Was so good she had to make it for me a few more times!!