rum and raisin chocolate brownies

  • ⅓ cup (80ml) rum
  • ½ cup (75g) raisins 
  • 2 tablespoons maple syrup 
  • 400g dark chocolate, chopped 
  • 1¼ cups (185g) self-raising (self-rising) flour 
  • ¾ cup (165g) caster (superfine) sugar 
  • ¼ cup (25g) Dutch cocoa, plus extra to serve 
  • 2 eggs 
  • ¾ cup (180ml) milk 
  • 125g unsalted butter, melted 
  • 1 teaspoon vanilla extract
  1. Preheat oven to 160°C (325°F). Place the rum and raisins in a small saucepan over medium heat. Bring to the boil, add the maple syrup and half the chocolate and stir until melted.
  2. Place the flour, sugar, cocoa, eggs, milk, butter, vanilla, the remaining chocolate and the raisin mixture in a large bowl and mix to combine. Divide the mixture between 4 x 2-cup-capacity (500ml) heavy-based frying pans.
  3. Place on a large baking tray and cook for 20–22 minutes or until the brownie springs back when touched. Serve warm. Makes 4.


+ You can also cook this brownie mixture in a lightly greased 20cm x 20cm square tin lined with non-stick baking paper. Bake at 160°C (325°F) for 55 minutes–1 hour and allow to cool in the tin.

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