Rum-soaked raisins add a delicious boozy dimension to these dense chocolate brownies. I’ve taken my all-time favourite brownie recipe and given them this fruity twist. Leave them out if you prefer a more classic profile. The chocolate ganache adds a glossy top which takes it to the next level.
You can choose to bake these in a standard 20cm x 20cm baking tin or a lined cast iron skillet. Make sure you don’t overbake them as a fudge centre is what brownies are all about.
The chocolate ganache will thicken as it cools and eventually will set. I used 70% chocolate that had sesame seeds which is the reason you will see these specks in the image. This was a happy accident, but you could play around using flavoured chocolate.
Rum & raisin fudge brownies
- ½ cup raisin
- ¼ cup dark rum
- 1 Tbsp brown sugar
- 200 g butter room temperature
- 200 g quality dark chocolate 70% cocoa
- 250 gm granulated or caster sugar
- 3 large free-range eggs
- 5 ml/ 1 tsp vanilla extract
- 125 gm cake flour
- 5 ml/ 1 tsp baking powder
- 100 gms dark chocolate at least 70% chocolate solids
- 50 gms milk chocolate
- ½ cup cream
- 2 tsp butter
- 2 tsp strong coffee optional
- 1 – 2 tsp dark rum optional
- Sprinkle of sea salt flakes optional
- Make in advance: Place the raisins, 1 tablespoon of sugar and rum in a small pan and bring it to a boil Simmer gently for about 2 minutes. Take off the heat and allow to cool and soak. Do this a few hours in advance but otherwise leave overnight.
- Preheat the oven to 170 °C. Line a 20 x 20-cm metal brownie tin with baking paper (on all sides) or a 28cm cast iron round skillet
- Melt the butter and chocolate in a double-boiler, then set aside to cool.
- Beat the sugar, eggs and vanilla extract together until light and fluffy. Stir in the cooled chocolate and butter mixture.
- Sift the flour and baking powder in a separate bowl and add this to the chocolate batter and briefly mix to combine by hand.
- Fold through the soaked raisins. If there is any liquid left, strain this out.
- Tip the mixture into the prepared brownie tin/skillet and spread to distribute evenly.
- Bake for 35 minutes. It will still be a bit wobbly.
- Leave to cool completely before topping with the ganache if you are using.
To make the ganache:
- In a double boiler place the dark and milk chocolate with the cream and melt until smooth. Take off the heat and add the coffee and rum if using. Allow to cool and thicken.
- Spread the cooled chocolate ganache over the cooled brownie and decorated it with easter eggs.