Boysenberry Chocolate Brownie
Over a year ago
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Ingredients
- 150g butter
- ¾ cup cocoa powder
- 3 eggs
- 1 ¼ cups caster sugar
- 1 tsp vanilla essence
- ½ cup self-raising flour, sifted
- 100g roughly chopped chocolate
- 425g can boysenberries in syrup
Accompaniment
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Description
Best brownie I have ever tasted. End of story.
Method
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1
1. Preheat oven to 170 C and line a 22cm square cake tin with baking paper.
2. Place the butter and cocoa in a saucepan and gently heat until butter has melted. Stir and set aside to cool.
3. In a large bowl, beat the eggs, sugar and vanilla essence until thick and creamy. Fold in cooled butter mixture, flour and chopped chocolate. Pour mixture into the cake tin.
4. Drain boysenberries, reserving the juice. Drop boysenberries on top of the mixture, letting them sink in as they cook.
5. Bake in the oven for 30-40 minutes.
6. To make a boysenberry sauce, place reserved boysenberry syrup in a small saucepan and simmer gently for 12-15 minutes or until reduced by half and thickened. Set aside to cool.
7. Cut brownie into squares and dust with icing sugar, if wished. Alternatively, serve with whipped cream, yoghurt or ice cream, drizzled with the boysenberry sauce. Bon appetit!
Chef's Tips
• Cook the butter and cocoa mixture on a GENTLE heat and heat it just until the butter had melted - no longer. You don't want a burnt mixture! If it does burn, I'm going to have to say start again :(
• Make sure you leave the cocoa and butter mixture to PROPERLY cool, because one time I just chucked it in when it was still a bit warm, and the mixture went all lumpy and weird :/
• Don't over cook the brownie! A moist, gooey inside is definitely delicious ,)
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