To make the brownies:

Make in advance: Place the raisins, 1 Tbsp sugar and rum in a small pan and bring it to a boil Simmer gently for about 2 minutes. Take off the heat and allow to cool and soak. Do this a few hours in advance but otherwise leave overnight.

Preheat the oven to 170 °C. Line a 20 x 20-cm metal brownie tin with baking paper (on all sides) or a 28cm cast iron round skillet

Melt the butter and chocolate in a double-boiler, then set aside to cool.

Beat the sugar, eggs and vanilla extract together until light and fluffy. Stir in the cooled chocolate and butter mixture.

Sift the flour and baking powder in a separate bowl and add this to the chocolate batter and briefly mix to combine by hand.

Fold through the soaked raisins. If there is any liquid left, strain this out.

Tip half the mixture into the prepared brownie tin/skillet and spread to distribute evenly.

Bake for 35 minutes. It will still be a bit wobbly.

Leave to cool completely before topping with the ganache if you are using.

To make the ganache:

In a double boiler place the dark and milk chocolate with the cream and melt until smooth. Take off the heat and add the coffee and rum if using. Allow to cool and thicken.

Spread the cooled chocolate ganache over the cooled brownie and decorated with easter eggs.