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Rum & raisin fudgy brownies

Blossom Lady
May 14, 2022 08:36 AM
Rum & raisin fudgy brownies

Rum-soaked raisins add a delicious boozy dimension to these dense chocolate brownies. I’ve taken my all-time favourite brownie recipe and given them this fruity twist. Leave them out if you prefer a more classic profile. The chocolate ganache adds a glossy top which takes it to the next level.

I’ve added a pile of crushed chocolate eggs to make this a decadent Easter treat, but decorate however you like. You can choose to bake these in a standard 20cm x 20cm baking tin or a lined cast iron skillet. Make sure you don’t over bake them as a fudge centre is what brownies are all about.

The chocolate ganache will thicken as it cools and eventually will set. I used 70% chocolate that had sesame seeds in which is the reason you will see these specks in the image. This was a happy accident, but you could play around using flavoured chocolate.


  • 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:
  • 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)
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
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