Directions

1Defrost Sujon Boysenberries overnight in the fridge in a container or in the microwave before preparing this dish.

2Preheat oven to 170ºc.

3In a saucepan melt the butter and cocoa together. Remove the pan from the heat.

4Whisk eggs, sugar and vanilla essence. Fold the egg mixture into the cocoa mixture, add flour and mix well.

5Pour 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.

6Bake for 30-40 minutes.

7Allow brownies to cool then dust with icing sugar.

8Tip: Nice served warm with a Sujon raspberry on top and a side of ice cream!