Makes approximately 30 slices

  • 300g Butter
  • 1 ½ cups cocoa
  • 6 eggs
  • 2 ½ cups caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup self raising flour
  • 250g dark chocolate chips
  • 500g Sujon Boysenberries
  • 50g icing sugar


  • Defrost Sujon Boysenberries overnight in the fridge in a container or in the microwave before preparing this dish.
  • Preheat oven to 1700c.
  • In a saucepan melt the butter and cocoa together. Remove the pan from the heat.
  • Whisk eggs, sugar and vanilla essence. Fold the egg mixture into the cocoa mixture, add flour and mix well.
  • Pour the mix into a 20 x 30cm slice tin lined with non stick baking paper. Place Chocolate chips and Sujon boysenberries on top of the mix.
  • Bake for 30-40 minutes.
  • Allow brownies to cool then dust with icing sugar.

Tip:  Nice served warm with a Sujon raspberry on top and a side of icecream!


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