Equipment
- Stovetop
- Saucepan
- Mixing Bowl
- Cling Film
- Oven
- Baking Tray
- Stand Mixer
- Whisk
- Sifter
Ingredients
- 200 g Raisins
- 8 Tbsp Dark Rum
- 1 Tsp Ground Nutmeg
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Cloves
- 1 Orange Juice and Zest
- 250 g Guittard 70% Bittersweet Dark Chocolate Baking Bar broken into small pieces
- 200 g Salted Butter
- 3 Large Eggs
- 280 g Dark Muscovado Sugar
- 1 Tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 100 g All-Purpose Flour
- 1 Tsp Baking Powder
- 2 Tbsp Demerara Sugar
- 2 Tbsp Guittard Cocoa Nibs
Instructions
Night Before
- Place the raisins with the rum, the spices and the juice and zest of the orange into a small sauce pan and slowly heat.
- As it begins to heat, stir to make sure all the flavors come together. Heat until the rum and orange juice have rehydrated the raisins. Pour into a bowl and wrap with cling film – leave to cool, before placing the bowl into the fridge.
Day Of Brownies
- Pre-heat the oven to 338℉/170℃ and line a 20cm x 30cm deep baking tray with greaseproof paper.
- Place the 250 g Guittard 70% Bittersweet Dark Chocolate Baking Bar and butter into a heat-proof bowl and melt slowly over a pan of simmering water until completely melted.
- Meanwhile, place the eggs, muscovado sugar and 1 Tsp Prova Gourmet Madagascar Bourbon Vanilla Extract into a bowl of a stand mixer for about 5 minutes, or until doubled in volume or pale and fluffy.
- Once the chocolate and butter mixture has melted and cooled slightly, whisk into the eggs and sugar mixture until fully incorporated.
- Sift in the flour and baking powder then gently combine, being careful not to overwork the mixture.
- Add in the rum-soaked raisins and mix.
- Pour into the pre-pared baking tray and spread equally into the tray.
- Sprinkle with the demerara sugar and 2 Tbsp Guittard Cocoa Nibs for an extra crunch when baked.
- Bake for 25-30 minutes. Once baked, leave to cool before slicing, or place in the fridge to cut the day after to make it extra fudgy.
- Enjoy!