Rum & raisin chocolate brownies difficulty *** #112

Cuts into 20
Preparing time: 30 minutes 
Cooking time: 30-35 minutes 

  • 3 tablespoons white or dark rum 
  • 100 g raising 
  • 250 g plain dark chocolate, broken into pieces 
  • 250 g butter 
  • 4 eggs 
  • 200 g caster sugar 
  • 75 g raising-flour flour 
  • 1 teaspoon baking powder 
  • 100 g white or milk chocolate, broken into pieces 

  1. Warm the rum gently in a small saucepan 
  2. Add the raisins and leave to soak for 2 hours or overnight 
  3. Heat the dark chocolate and butter gently in a saucepan until both have just melted, taking care not to scorch the chocolate 
  4. Whisk together the eggs and sugar in a bowl using a hand-held electric whisk until the mixture is very thick and the whisk leaves a trail when lifted about it 
  5. Sift in the flour and baking powder, then fold in 
  6. Pour the mixture into a greased and lined 28 x 18 cm shallow baking tin or roasting tin and spread into the corners 
  7. Spoon the rum-soaked raisins over the top 
  8. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 25-30 minutes until well risen (the top should be crusty and cracked and the center still slightly soft)
  9. Leave to cool in the tin, then transfer to a board
  10. Melt the white or milk chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water)
  11. Then drizzle over the top of the brownies 
  12. Leave to harden, then cut into squares
  13. Peel off the lining paper
  14. Enjoy!

No comments:

Post a Comment