Rum and Raisin Brownies
Gooey Rum and Raisin flavoured Brownies made with real dark chocolate and rum.
Naughty sweet treats like Rum and Raisin Brownies are sure to brighten anyone’s day. Especially if they contain a whole block of chocolate and two shots of real rum inside.
I love brownie recipes because they’re always so simple to make. Like this Rum and Raisin recipe, which is mixed together in just one bowl! These make gooey American brownies, similar to the Traditional American Brownie recipe I’ve posted before.
If you bake the brownies longer you’ll make them a bit cake-ier if that’s what you prefer. Pair these Rum and Raisin Brownies with a sweet nip of Port in the evening or with a good cup of coffee.
HOW TO MAKE RUM AND RAISIN BROWNIES
Click to watch how to make Rum and Raisin Brownies
RUM AND RAISIN BROWNIES
Makes: 16 brownies Difficulty: Easy
EQUIPMENT:
22cm square cake tin
INGREDIENTS:
80g Raisins
60ml dark Rum
200g Rum & Raisin Dark Chocolate, chopped
175g Unsalted Butter
300g Caster Sugar
180g Plain Flour
3 Eggs, lightly beaten
METHOD:
Preheat the oven to 170 degrees Celsius (150 fan-forced; 350F). Line the base of a 22cm square cake tin with baking paper and grease the sides with non-stick spray.
Mix the rum and raisins together in a bowl. Set aside for the raisins to soak.
Meanwhile, add the chocolate and butter to a heatproof bowl. Heat until the chocolate and butter have both melted (about 30-60 seconds). Stir in the caster sugar, plain flour and eggs. Pour in the raisins and the rum.
Pour the brownie batter into the cake tin. Place on the middle rack of the oven and bake for about 35-40 minutes. The brownies are ready when the top forms a thin flaky crust and the brownie has firm baked edges. The middle can be quite fudgy and sticky, so a skewer test won’t work here. If you like gooey brownies take them out earlier or if you like cakey brownies leave them in longer.
Remove the cake tin from the oven and let the brownies cool completely in the tin. Cut into squares.
BAKING TIPS:
- You can omit the real Rum if you like, or substitute the Rum for 1 tablespoon of Rum Essence.
- I love Old Gold Rum & Raisin chocolate, so that’s what I’ve used in these brownies.
| Servings | Prep Time | Cook Time | Passive Time |
| 16pieces | 15mins | 35mins | 15mins |
| Servings | Prep Time |
| 16pieces | 15mins |
| Cook Time | Passive Time |
| 35mins | 15mins |
- 80 g Raisins
- 60 ml dark Rum
- 200 g Rum & Raisin Dark Chocolate chopped
- 175 g Unsalted Butter
- 300 g Caster Sugar
- 180 g Plain Flour
- 3 Eggs lightly beaten
|
Ingredients
Servings: pieces
Units:
|
- Preheat the oven to 170 degrees Celsius (150 fan-forced; 350F). Line the base of a 22cm square cake tin with baking paper and grease the sides with non-stick spray.
- Mix the rum and raisins together in a bowl. Set aside for the raisins to soak.
- Meanwhile add the chocolate and butter to a heatproof bowl. Heat until the chocolate and butter have both melted (about 30-60 seconds). Stir in the caster sugar, plain flour and eggs. Pour in the raisins and the rum.
- Pour the brownie batter into the cake tin. Place on the middle rack of the oven and bake for about 35-40 minutes. The brownies are ready when the top forms a thin flaky crust and the brownie has firm baked edges. The middle can be quite fudgy and sticky, so a skewer test won’t work here. If you like gooey brownies take them out earlier or if you like cakey brownies leave them in longer.
- Remove the cake tin from the oven and let the brownies cool completely in the tin. Cut into squares.
- You can omit the real Rum if you like, or substitute the Rum for 1 tablespoon of Rum Essence.
- I love Old Gold Rum & Raisin chocolate, so that’s what I’ve used in these brownies.
If you like brownies, you might also like our Snicker Bar Brownies, Rocky Road Brownies or Katharine Hepburn’s Chocolate Brownie recipe.
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