Rum And Raisin Brownies Recipes

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
• Combine the raisins and rum in a small bowl; set aside to soak.
• Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
• Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.

Steps:

• Preheat oven to 180C (350F).
• Place raisins and rum in a saucepan over low heat and simmer till almost all of the rum has been absorbed.
• Set aside and allow it to cool.
• Place butter, chocolate in a DRY saucepan over low heat and stir till completely smooth.
• Place chocolate mixture in a bowl and add sugar, eggs, flour, cocoa, baking powder, raisins and mix till combined.
• Pour mixture into 20cm (8 inch) square cake tin that has been completely lined with non-stick baking paper.
• Bake for 50-60 minutes or until set.
• Cool completely and cut into squares to serve.

Steps:

• Soak raisins in rum in bowl overnight or at least 8 hours.
• Preheat oven to 350 degrees F.
• Butter 13x9x2-inch metal baking pan.
• Stir butter and unsweetened chocolat in heavy medium saucepan over low heat until smooth.
• Cool slightly.
• Whisk in sugar and eggs.
• Mix in raisins with liquid, then flour.
• Mix in chips.
• Transfer batter to pan.
• Bake until tester inserted into center comes out with moist crumbs attached, about 25 to 30 minutes.
• Cool brownies in pan on rack.
• Cut into squares.
• Serve with vanilla ice cream or whipped cream.

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
• Combine the raisins and rum in a small bowl; set aside to soak.
• Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
• Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.