Jo’s Rum and Raisin Brownies

Cook Time 40 minutes (+ overnight maceration)

Servings Approx. 30 once cut


300g raisins
1 cup (250ml) dark rum (Sailor Jerry’s)
150g moist coconut flakes
80g hazelnuts, toasted and roughly chopped
½-1 orange, zest
300g butter
300g dark cooking chocolate
2 cups brown sugar
1 cup cocoa, sifted
1 tsp vanilla extract
6 eggs
1½ cups of self-raising flour, sifted
Pinch of salt
Icing sugar, to serve


Place the raisins and dark rum into a container and into the fridge to soak overnight. The following day, remove the raisins from the fridge and mix in the coconut flakes, hazelnuts and orange zest.
Preheat the oven to 160°C and oil and line two standard slice tins (or one extra large tin) with baking paper.

In a large bowl over a pot of gently simmering water, melt the chocolate with the butter, brown sugar, vanilla extract and cocoa. Stir regularly until completely melted and the mixture is smooth, thick and glossy. Remove from the heat and cool for 10 minutes.

In another large bowl lightly whisk the eggs and then add the cooled chocolate mixture. Whisk together until combined. Add the flour, salt and fold in to combine. Stir in the raisin mixture, and then pour into the prepared tins. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin with a tea towel on top for 15 minutes before slicing. Alternatively for an extra rich and dense texture, cool and then place in the fridge before cut.

Dust with icing sugar and serve.


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