Moist and delightful. The rum makes a difference. There is this wonderful smell and a light taste of the rum, which I think is just nice, and not too overwhelming. The contents of the sugar, however, is too much, for me anyway. I cannot bring myself to mix in 500gm of sugar in a cake, brownie included! They may contain more chocolate and therefore more sugar is needed to balance off the bitter taste of chocolate, but 500gm?? I reduced it to 200gm initially, and as I melted the butter, sugar and cocoa powder, I add in more sugar gradually until the sweetness is just right, and stopped at 300gm, no more! And I have not used this much of sugar in a cake before! (feeling guilty as it is!) The result is a moist and delicious, not-to-sweet rum and raisin brownie.
Rum and Raisin Brownies(adapted from "brownies & bars" by Liz Franklin)
Preparation Time : 1 hour, plus 30 minutes soaking. You will need a lightly buttered roasting tin or cake tin measuring 20 x 30 cm/8 x 12 inches
Ingredients :50 gm /1-3/4 oz raisins
3 tbsp rum
250 gm / 9 oz butter
500 gm /1 lb 2 oz caster sugar (I only use 300gm)
100 gm / 3-1/2 oz cocoa powder
4 eggs, beaten
100 gm / 3-1/2 oz self-raising flour
100 gm / 3-1/2 oz walnuts, roughly chopped
- Pour the rum over the raisins and set them aside to soak for 30 minutes.
- Preheat the oven to 180C/350F/gas mark 4. Melt the butter, sugar and cocoa powder together. Remove from the heat and leave to cool slightly.
- Stir in the eggs into the cocoa mixture and fold in the flour. Stir in the raisins and soaking liquid, together with the walnuts. Spoon the mixture into the prepared tin and bake for 35 minutes, or until just firm but still slightly fudgy.
- Leave to cool in the tin and then cut into squares. Store in an airtight container.