Rum and raisin brownies

    55 min

    These chocolate brownies are completely different than the average brownie. They have a moist cake-like texture, with chocolate chips and rum-soaked raisins dotted throughout. Enjoy with a big scoop of ice cream for dessert.

    21 people made this

    Serves: 16 

    • 80g raisins
    • 3 tablespoons rum
    • 150ml whipping cream
    • 170g dark chocolate chips
    • 85g plain flour
    • 75g light brown soft sugar
    • 2 tablespoons cocoa powder
    • 1/4 teaspoon baking powder
    • 1/3 teaspoon ground cinnamon
    • 2 eggs
    • 80g chopped toasted pecans

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat an oven to 170 C / Gas 3. Line an 20cm square baking tin with baking parchment.
    2. Combine the raisins and rum in a small bowl; set aside to soak.
    3. Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
    4. Sieve the flour, light brown soft sugar, cocoa powder, baking powder and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum and the pecans into the batter; spread into the prepared baking tin.
    5. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the tin, about 30 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    I really liked the flavours but my oven only took fifteen minutes to cook them through. Delicious !  -  06 Jun 2015


    Oh My Gosh!!! This recipe is wonderful! My husband loves rum cake and brownies so this is the best of both worlds. I did make a couple changes NOT by choice by accident - I put too much rum in the raisins so I added about 1/4 more flour and it was marvelous.  -  07 May 2010  (Review from Allrecipes US | Canada)


    Wow! what a wonderful combination. I have a husband who loves rum so this is heaven - even with vanilla icecream. Could cut flour back by a tbsp. for a less cakey texture.  -  05 Aug 2011  (Review from Allrecipes US | Canada)