Rum and Raisin Brownies
Indulge in the rich and decadent flavors of Rum and Raisin Brownies, a boozy twist on the classic chocolate dessert that’s perfect for elevating any gathering or satisfying your sweet tooth. These fudgy brownies are infused with plump, rum-soaked raisins that add bursts of bold, warming flavor to each bite, complemented by the deep richness of dark chocolate and cocoa powder. Made using a double-boiler method to ensure a silky, smooth batter and baked to perfection with a moist, slightly gooey center, these brownies are the ultimate treat for chocolate and rum lovers alike. Whether served alone or paired with a scoop of vanilla ice cream, this recipe combines texture and taste into an irresistible dessert. Ready in under an hour with easy-to-follow instructions, it’s a must-try for any home baker seeking indulgent flavor and a touch of sophistication.
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Recipe Information
Ingredients
- 100 g Raisins
- 60 ml Dark rum
- 150 g Unsalted butter
- 200 g Dark chocolate
- 200 g Granulated sugar
- 50 g Brown sugar
- 3 pieces Large eggs
- 1 tsp Vanilla extract
- 120 g All-purpose flour
- 30 g Unsweetened cocoa powder
- 0.5 tsp Salt
Instructions
In a small bowl, combine the raisins and dark rum. Let them soak for 30 minutes to an hour, stirring occasionally to ensure the raisins are evenly soaked.
Preheat the oven to 175°C (350°F) and line a 9x9-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
In a heatproof bowl, combine the butter and dark chocolate. Melt them together over a saucepan of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and creamy. This should take about 2-3 minutes.
Gradually pour the slightly cooled chocolate mixture into the egg mixture, whisking continuously until well combined.
Sift together the flour, cocoa powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet mixture using a spatula, being cautious not to overmix.
Drain the soaked raisins, reserving 1 tablespoon of rum. Fold the raisins and the reserved tablespoon of rum into the batter until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for a fudgy texture.
Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 12 squares and serve.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 30.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
