Rum and raisin chocolate brownies
This cake won't take you long to bake and it certainly won't take you long to devour either. Watch the family gather in the kitchen as the rum, raisins and cocoa come together in this heavenly cake.
Visit Lyndey's website here: lyndeymilan.com
1 cup (150g) raisins
¼ cup rum
100g eating quality dark chocolate, broken into pieces
2/3 cup (150g) brown sugar
1/3 cup (50g) plain flour
1/3 cup (35g) good quality cocoa
½ teaspoon baking soda
2 eggs, lightly beaten
½ cup (40g) shredded coconut (optional)
Icing sugar, to dust (optional)
- Pre-heat oven to 180C. Line the base of an 18 x 28cm cake tin with baking paper.
- Heat the rum and the raisins together in a small saucepan over medium heat (or in the microwave) just until the rum comes to the boil, then set aside to plump up for at least 10 minutes.
- Melt butter, chocolate and brown sugar in a medium sized saucepan over medium heat and stir frequently until well combined. Remove from heat and stir in sifted flour, cocoa, baking soda, eggs and cooled raisins. Pour into the prepared tin, top with shredded coconut and bake for 25–30 minutes or until firm and a knife inserted in the centre comes out cleanly.
- Leave in tin to cool a little for 10 minutes and then cut in half lengthwise and then across to make 18 rectangles.
About Lyndey Milan
This recipe is an edited extract from Lyndey Milan’s Taste of Australia, published by Hardie Grant, RRP $39.95. The book has won Best Culinary Travel Book in Australia in the Gourmand World Cookbook Awards and has now been shortlisted with only 5 others for the World title. The series is due to show on LifeStyle FOOD from 19 April.