Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Rum and Raisin Brownies

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 155g self-raising flour
  • 30g cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 110g Stork tub, softened
  • 85g dark muscovado sugar
  • 170g granulated sugar
  • 1 tbsp Nielsen-Massey Vanilla Extract
  • 2 tbsp white or dark rum
  • 3 medium free range eggs
  • 100g white chocolate, coarsely chopped
  • 50g hazelnuts, coarsely chopped
  • 50g raisins
  • Preheat oven to 180°C/350°F/Gas 4
  • Sift the flour, cocoa, baking powder and salt together.  Set aside.  Ina separate bowl cream the brown and white sugars, Stork, Nielsen-Massey Vanilla Extract and rum.  Add the eggs one at a time, beating well after each addition.  Add the dry ingredients in two additions, beating well after each half.  Fold in the chocolate, fruit and nuts.
  • Grease a baking tin (9x13inches) with a little oil.  It also helps to line the base with non-stick baking parchment.  Spread the mixture evenly over the base.  Bake for 25-30 minutes.  The brownies should be crisp on top but should be a little gooey in the centre.
  • Remove from the oven and run a palette knife around the edges to loosen.  Cut into 15 pieces and leave to cool for 20 minutes in the pan.  Then remove carefully and store in an air-tight container.