Finally, brownies that worked! My goodness, were these my Achilles heel for years, but no longer! Super easy, adaptable (white chocolate and raspberries? Or milk chocolate instead?) and super, super delicious.
They were moist but rich, and the berries contrasted nicely with the dark chocolate. Of course if you’re more of a milk chocolate person, change it up!
Chocolate and Boysenberry Brownies
2/3 cup cocoa
1 scant cup sugar
1 tsp vanilla
100g chopped chocolate
½ cup flour
½ tsp baking powder
1 cup fresh or frozen boysenberries
Line a 22cm square tin with baking paper and preheat the oven to 170 degrees Celsius.
Melt the butter and cocoa together and then cool about 20 minutes. Beat the eggs, sugar and vanilla until light, fluffy and pale. Fold in the cooled butter and cocoa, chocolate, flour and baking powder until just combined. Pour into the prepared tin and sprinkle over the boysenberries. Bake for 30 minutes, until the brownie springs back when lightly touched (I would prefer underbaked to overbaked, it’s such a fine line with brownies!). Cool in the tin and eat!
Enjoy everyone 🙂