Rum'n'Raisin Brownie Slice

by Collette White | 7 December, 2017

Good Afternoon friends! I hope this finds you all well and that you had a truly wonderful Festive Season. I had a lovely time with my family, it was just the six of us this year, we ate, unwrapped presents, played, ate some more and enjoyed each others company. (I must say, in my Richmond Belling Oven ‘Mabel’ I was super excited I could cook 2 Roast Chickens, 1 Roast Lamb and 2 trays of Veg all at the same time!) I am here today to share with you this recipe I have been working on, I wanted to get it to you before Christmas but with my 7 years old twins birthdays on the 23rd and the fact I like to recipe test 3 times, I just didn’t get to it. Here it is now. It’s worth the wait! Enjoy!

Ingredients

1 cup raisins

50ml rum

½ cup of cacao powder

1 cup of rapadura (or dry sweetener of choice)

½ cup of boiling water

100g dark chcocolate – finely chopped

2 eggs

2/3 cup of rice flour

Method

Place the raisins and the rum into a glass bowl, stir well and soak for 2-24 hours (depending how much time you have to spare, the longer the better).

Preheat oven to 160c and prepare a lamington tray with baking paper.

Combine sifted cocoa and sugar in a large bowl. Blend in the boiling water then chocolate, stir until smooth. Stir in eggs and flour, until thoroughly combined.

Add the raisin and rum mixture and mix thoroughly.

Pour mixture into lamington tray and bake for 20-25 minutes or until thoroughly cooked.

Allow to cool for 5 minutes before transferring to a wire rack.

Notes

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,