rum and raisin brownie christmas trees

  • 1½ cups (225g) raisins 
  • ¾ cup (180ml) dark rum
  • 200g dark chocolate, chopped
  • 250g unsalted butter, chopped
  • 1¾ cups (310g) brown sugar
  • 4 eggs
  • 1 cups (200g) plain (all-purpose) flour
  • ¼ teaspoon baking powder
  •  cup (35g) Dutch cocoa powder
  • cinnamon sticks and star-anise,
    for decorating

white icing

  • 1 cup (160g) icing (confectioner’s) sugar, sifted
  • 2–3 teaspoons boiling water
  1. Preheat oven to 180°C (350°F). Place the raisins and rum in a small saucepan over medium heat. Cook, stirring occasionally, for 8–10 minutes or until the liquid has been absorbed. Mash with a fork and set aside. 
  2. Place the chocolate and butter in a medium saucepan over low heat, stirring until melted and smooth. Remove from the heat and place in a large bowl. 
  3. Add the sugar, eggs, flour, baking powder and cocoa and whisk well to combine. Stir through the raisin mixture. 
  4. Pour the mixture into a lightly greased 24cm x 34cm slice tin lined with non-stick baking paper. Cook for 20–22 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin. 
  5. Using a 9cm tree-shaped cutter, cut
    out 10 trees. 
  6. To make the icing, place the sugar and water in a small bowl and mix to combine. Place in a piping bag and pipe the icing onto the trees. Decorate with cinnamon sticks and star-anise to serve+. Serves 10.

+ Remove the cinnamon sticks and star-anise before eating.

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox