Chewy Dark Chocolate and Boysenberry Brownies
This chocolate brownie is rich and decadent, with dark chocolate and sweet boysenberries. Try this with some vanilla ice cream for the perfect dessert.
I’ve used frozen boysenberries since I had some on hand from my boysenberry nice cream recipe, but you could also try raspberries, blueberries or even jam.
This recipe calls for both dark chocolate and dark chocolate chips to make it extra rich and gooey. If you’re not a fan of dark chocolate you can try milk chocolate or white chocolate. You might just need to reduce some of the sugar so that the brownie isn’t too sweet.
- 2/3 of a cup of plain flour
- ½ tsp of table salt
- 2 Tbsp of cocoa powder
- 1 cup of dark chocolate, chopped
- ½ a cup of butter
- ¾ of a cup of white sugar
- ¼ of a cup of brown sugar
- 2 eggs, beaten
- 1 tsp of vanilla extract
- 1 cup of dark chocolate chips
- 2 cups of frozen boysenberries
- Start by pre-heating your oven to 180 degrees Celsius (or 350 degrees Fahrenheit)
- Line a square baking tin (I used one around 8 inches x 8 inches) with baking or parchment paper
- In a medium-sized bowl, sift together the flour, salt and cocoa powder and stir to combine
- In a small pot over a low heat, gently melt together the cup of dark chocolate and the butter until smooth
- Add the chocolate mixture to a large bowl, and pour in the white and brown sugars
- Stir to combine, and then add the beaten eggs and vanilla extract
- Add the dry flour mixture in to the chocolate and fold gently until just combined
- Fold in the cup of chocolate chips and the frozen boysenberries
- Pour into the lined baking tin, and bake for around 45 minutes in the oven or until cooked
- Test with a wooden skewer after around 35 minutes, and continue cooking until set
- Leave the brownie to cool and then slice into 16 even pieces
- Store in an airtight container until serving
- Try this with ice-cream or custard for a delicious dessert!