Rum Raisin Brownies
These Rum Raisin Brownies are fudgy and divine! The aromatic and chewy rum raisins take these brownies to another level
Ingredients
For the rum raisins
- 1½ cup rum raisins (drained) (NOTE 1)
For the brownies
- 230 gm unsalted butter (chopped into cubes)
- 230 gm dark cooking chocolate (chopped into little pieces) (NOTE 2)
- 4 large eggs
- 1 cup caster sugar (NOTE 3)
- 1 cup dark brown sugar (firmly packed) (NOTE 4)
- 2 tsp vanilla extract
- 1 cup plain flour
- ½ tsp salt
Instructions
- Preheat oven to 190°C (370°F) or 170°C (340°F) for fan-forced ovens. Grease and line the base and sides of a 23x33cm (9x13in) baking tin with non-stick baking paper (parchment paper). Allow the parchment paper to overhang slightly lengthwise, as this will make it easier to remove the brownie from the tin.
- In a microwave-safe bowl, melt the butter by placing it in the microwave. Do this in 40-second bursts, stirring well after each burst until the butter has completely melted. Place the chopped chocolate into the melted butter and leave for 10 seconds, then stir to melt the chocolate. If the chocolate hasn't completely melted, place it in the microwave for another 40 seconds. Set the melted butter and chocolate mixture aside.
- In a separate large bowl, whisk the eggs together until combined. Then add in caster sugar, brown sugar, vanilla extract and salt. Whisk well to combine, then add the melted chocolate and butter mixture. Add in the flour and continue whisking until there are no dry bits showing.
- Pour the batter into the tin and place the rum raisins evenly on top. Bake the brownies for 45 to 50 minutes. The surface of the brownie should have a crust and feel firm to touch. Leave the brownie to cool completely in the tin. Using the baking paper flaps to lift out the brownie, then cut it into slices.
Notes
(NOTE 1) Rum raisins - For this recipe, you will need 1 cup of rum raisins. To do this, place 1 cup of rum raisins in a glass jar and pour in 1/2 cup of dark rum or more to cover the raisins completely. Leave the jar at room temperature overnight. For detailed instructions and photos on how to do this, please check out my Rum and Raisin post.
(NOTE 2) Dark chocolate gives the brownie an intense chocolate flavour and colour. I used dark cooking chocolate because contains a higher percentage of cocoa butter than eating chocolate. Cocoa butter will make the chocolate melt more quickly and smoothly.
(NOTE 3) Caster sugar (superfine sugar) - Caster sugar has finer granules than regular white sugar. However, it's not the same as confectionary, icing, or powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can't find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but take care not to over-blitz it so a powder consistency. Regular white sugar would also work in this recipe.
(NOTE 4) Dark brown sugar - Added Molasses turns regular white sugar into brown sugar. They add more molasses to dark brown sugar, which gives it an intense toffee/caramel flavour. Regular brown sugar also would work in this recipe.
(NOTE 5) Plain flour (all-purpose flour) does not contain any leavening agents.
Leftovers - Transfer brownies to an airtight container and store them at room temperature for 3 days or in the fridge for a week. Brownies are also good to freeze for up to 3 months.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1brownieCalories: 254kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 68mgPotassium: 151mgFiber: 2gSugar: 20gVitamin A: 288IUVitamin C: 1mgCalcium: 24mgIron: 2mg