Rum, Raisin and Chocolate Brownies

    (6)
    55 minutes

    The rum in these brownies does an amazing job bringing out the flavour of raisins. Serve with a scoop of rum-raisin ice cream!


    5 people made this

    Ingredients
    Serves: 16 

    • 1/2 cup (80g) raisins
    • 3 tablespoons rum
    • 2/3 cup (160ml) cream
    • 1 cup (170g) dark chocolate chips
    • 2/3 cup (85g) plain flour
    • 1/2 cup (70g) light brown sugar
    • 2 tablespoons cocoa powder
    • 1/4 teaspoon baking powder
    • 1/3 teaspoon ground cinnamon
    • 2 eggs
    • 3/4 cup chopped toasted pecans

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat an oven to 170 degrees C. Line a 20cm square baking pan with baking paper.
    2. Combine the raisins and rum in a small bowl; set aside to soak.
    3. Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
    4. Sift the flour, brown sugar, cocoa powder, baking powder and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
    5. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.
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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (5)

    by
    6

    Oh My Gosh!!! This recipe is wonderful! My husband loves rum cake and brownies so this is the best of both worlds. I did make a couple changes NOT by choice by accident - I put too much rum in the raisins so I added about 1/4 more flour and it was marvelous.  -  07 May 2010  (Review from Allrecipes USA and Canada)

    by
    5

    Wow! what a wonderful combination. I have a husband who loves rum so this is heaven - even with vanilla icecream. Could cut flour back by a tbsp. for a less cakey texture.  -  05 Aug 2011  (Review from Allrecipes USA and Canada)

    by
    4

    These were ok.  -  10 May 2010  (Review from Allrecipes USA and Canada)

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