Rum and raisin brownies
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.
Ingredients
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
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Preheat an oven to 170 C / Gas 3. Line an 20cm square baking tin with baking parchment.
- Combine the raisins and rum in a small bowl; set aside to soak.
- 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.
- 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.
- 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:
(7)
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)