Rum Raisin Brownies Recipes

RUM RAISIN BROWNIES

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.

RUM-RAISIN CHOCOLATE BROWNIES

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.

RUM AND RAISIN BROWNIES

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.

RUM-RAISIN CHOCOLATE BROWNIES

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.

RUM-RAISIN BLONDIES

Steps:

• In a 1-quart saucepan, bring the raisins and rum to a simmer over low heat and cook, stirring occasionally, for 2 minutes; remove from the heat. Let the raisins cool to room temperature in the rum, about 30 minutes.
• Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9×13-inch baking pan, line the bottom with parchment, and then butter the parchment.
• In a large bowl, whisk the flour, baking powder, baking soda, and salt.
• In a 2-quart saucepan, melt the butter over medium-low heat; remove from the heat and let cool briefly. Add the brown sugar to the pan and mix with a silicone spatula until thoroughly combined. Add the eggs and vanilla and stir until combined.
• Add the sugar mixture to the flour mixture, stirring with the spatula until just combined. Gently fold in the raisins and any rum from the pan.
• Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to break any air bubbles. Bake until the top is golden-brown and a wooden skewer or toothpick inserted in the center comes out with just a few moist crumbs clinging to it, about 25 minutes. Let cool completely in the pan on a wire rack
• Run a knife around the edge of the pan to loosen the blondies, invert onto a cutting board, remove the pan and parchment, and flip right side up. Cut into 16 pieces and serve.