Monthly Raisin Recipes by Sam Linsell
Rum-soaked raisins add a delicious boozy dimension to the dense chocolate brownies. The chocolate ganache adds a glossy topping..
½ cup raisin
¼ cup dark rum
1 Tbsp brown sugar
200 g butter, room temperature
200 g quality dark chocolate (70% cocoa)
250gm granulated or caster sugar
3 large free-range eggs
5ml/ 1 tsp vanilla extract
125gm cake flour
5ml/ 1 tsp baking powder
Chocolate ganache Ingredients
100gms dark chocolate (at least 70% chocolate solids)
50gms milk chocolate
½ cup cream
2 tsp butter
2 tsp strong coffee (optional)
1 – 2 tsp dark rum (optional)
Sprinkle of sea salt flakes (optional)
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.