Rum and raisin brownies
Dense and fudgy brownies with rum soaked raisins !
Ingredients
- 150 grams dark chocolate
- 112 grams or 1/2 cup unsalted butter
- 100 grams or 1/2 cup granulated sugar
- 2 eggs at room temperature
- 1 tablespoon vanilla extract
- 62 grams or 1/2 cup all purpose flour
- 75 grams seedless raisins
- 60 ml or 1/4 cup dark rum
Instructions
- Soak the raisins in the rum. Keep aside for atleast 30 minutes or as long as you want.
- Preheat your oven to 180 C /350 F. Line a 8 inch square pan with parchment paper or aluminium foil keeping the edges long enough so you can pull it out after baking.
- Melt the chopped chocolate and butter together one the stove top or microwave until smooth.
- Whisk in the sugar.
- Whisk in the eggs, one by one , followed by the vanilla extract.
- Whisk in the flour.
- Whisk in the rum soaked raisins and any unabsorbed rum .
- Pour batter into the prepared pan and bake for 35-38 minutes until a toothpick inserted in centre comes out with few moist crumbs.
- Cool completely in pan , remove the brownie slab using the foil/parchment , and slice with a sharp knife.
Notes
These brownies store well for 4-5 days in an airtight container.
I used Old Monk dark rum and seedless black raisins .
While adding the eggs , whisk continuously so the eggs don't cook.
For the best texture in brownies , try not to overbeat ( whisk only until ingredient is combined) and or overheat ( bake only until a toothpick comes out with moist crumbs).
I used Old Monk dark rum and seedless black raisins .
While adding the eggs , whisk continuously so the eggs don't cook.
For the best texture in brownies , try not to overbeat ( whisk only until ingredient is combined) and or overheat ( bake only until a toothpick comes out with moist crumbs).