About this recipe: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.
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
80g chopped toasted pecans
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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.