Name: Chelsea’s double chocolate boysenberry brownie
Cook time: 40 min
Total time: 40 min
Ingredients: 300 gram butter; 1 1/2 cup cocoa; 6 eggs; 2 1/2 cup caster sugar; 1 teaspoon vanilla essence; 1 cup self-raising flour; 250 gram dark chocolate chips; 2 cans boysenberries (approx. 425g each) in syrup, drained; 50 gram icing sugar

Chelsea’s double chocolate boysenberry brownie

This decadent brownie recipe is here to conquer all your chocolate cravings! Thick with chocolate and studded with tart boysenberries, this treat is the perfect addition to your next sweet occasion

This recipe first appeared in Food magazine issue 58.

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Ingredients

300 gram butter

1 1/2 cup cocoa

6 eggs

2 1/2 cup caster sugar

1 teaspoon vanilla essence

1 cup self-raising flour

250 gram dark chocolate chips

2 cans boysenberries (approx. 425g each) in syrup, drained

50 gram icing sugar

Method

1.Preheat the oven to 170ºC. In a saucepan, melt the butter and cocoa together. Remove the pan from the heat.

2.In a bowl, lightly whisk together the eggs, sugar and vanilla essence. Fold the egg mixture into the cocoa mixture and mix to combine well. Add the flour and mix to combine.

3.Pour the brownie mixture into a 20 x 30-cm slice tin lined with non-stick baking paper. Sprinkle the top with the chocolate chips and place the berries neatly on top.

4.Bake in the centre of the preheated oven for 30-40 minutes. Leave to cool then dust with the icing sugar

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Ingredients

Method

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