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
- 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.
- 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.
- 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.
Photography: Chris Court
© DONNA HAY GROUP
