Saturday, July 31, 2010

Rum & Raisin Brownies

Moist and delightful. The rum makes a difference. There is this wonderful smell and a light taste of the rum, which I think is just nice, and not too overwhelming. The contents of the sugar, however, is too much, for me anyway. I cannot bring myself to mix in 500gm of sugar in a cake, brownie included! They may contain more chocolate and therefore more sugar is needed to balance off the bitter taste of chocolate, but 500gm?? I reduced it to 200gm initially, and as I melted the butter, sugar and cocoa powder, I add in more sugar gradually until the sweetness is just right, and stopped at 300gm, no more! And I have not used this much of sugar in a cake before! (feeling guilty as it is!) The result is a moist and delicious, not-to-sweet rum and raisin brownie.






Rum and Raisin Brownies(adapted from "brownies & bars" by Liz Franklin)
Makes 15
Preparation Time : 1 hour, plus 30 minutes soaking. You will need a lightly buttered roasting tin or cake tin measuring 20 x 30 cm/8 x 12 inches

Ingredients :
50 gm /1-3/4 oz raisins
3 tbsp rum
250 gm / 9 oz butter
500 gm /1 lb 2 oz caster sugar (I only use 300gm)
100 gm / 3-1/2 oz cocoa powder
4 eggs, beaten
100 gm / 3-1/2 oz self-raising flour
100 gm / 3-1/2 oz walnuts, roughly chopped
Method :

  1. Pour the rum over the raisins and set them aside to soak for 30 minutes.
  2. Preheat the oven to 180C/350F/gas mark 4. Melt the butter, sugar and cocoa powder together. Remove from the heat and leave to cool slightly.
  3. Stir in the eggs into the cocoa mixture and fold in the flour. Stir in the raisins and soaking liquid, together with the walnuts. Spoon the mixture into the prepared tin and bake for 35 minutes, or until just firm but still slightly fudgy.
  4. Leave to cool in the tin and then cut into squares. Store in an airtight container.


14 comments:

  1. A calorie bomb...but definitely very delicious!

    ReplyDelete
  2. I would love this with a scoop of ice cream. Yummy! I love Malaysia! I have been there 4 times. I am going there again next year. I just found your blog and I have signed up to follow your blog. I can't wait to see what you will be posting next!

    ReplyDelete
  3. hmm..delicious..not too late for us to come over ya!!

    ReplyDelete
  4. Hi Angie,
    They sure are, both calorie bomb and very delicious!! He! He!

    ReplyDelete
  5. Hi Linda,
    Wow, I can't believe it that you have joined my blog. I actually read many of your posts but did not leave any comment. Your blog is really fantastic and your new cookbook is really something! So you are quite familiar with Malaysia! That's great! Thank you for stopping by and be a follower. I will definitely "visit" you often, as usual, but with comments now! Have a nice weekend!

    ReplyDelete
  6. Hi what's baking,
    Wah..... long time no "see"!!! Can we exchange this for the mutton briyani?? still drooling...

    ReplyDelete
  7. Hantar lah 2 keping! Buat ice cream sekali! Bestnya!

    ReplyDelete
  8. Hi petite nyonya,
    No, ice cream, but making lemon sherbet besok. datanglah!!!

    ReplyDelete
  9. Yum!! Your desserts all look great. Thanks for sharing.

    Plan B

    ReplyDelete
  10. These look great, but I'd have to leave out the raisins. I love them by themselves, but don't like them cooked in things. The rum sounds delicious though!
    I've left an answer to your question on my tomato sauce post. I hope it helps!

    ReplyDelete
  11. Hi Chef Bee,
    Thank you for stopping by. I've hopped over to yours and I enjoyed your postings too. Hope to see you again. Have a nice day.

    ReplyDelete
  12. Hi scrambledhenfruit,
    Try them with cranberries, it should be yummy... Thanks a bunch for the information! I am really looking forward to make the tomato sauce! Thank you.

    ReplyDelete
  13. hi,

    if using plain flour, how much baking powder i should use?

    thanks

    ReplyDelete
  14. Hi mmmyen,
    To substitute with plain flour, the standard measurement would be : 1 cup (about 140gm) all-purpose (plain) flour plus 1-1/2 teaspoons baking powder plus 1/4 teaspoon salt. Hope this helps!

    ReplyDelete

LinkWithin

Related Posts with Thumbnails