Best Rum Raisin Brownies Recipes

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 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 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:

• 1. Preheat oven to 350 degrees F.Brush the bottom & sides of pan with melted butter, or use none stick cooking spray/Baking Magic. In a small bowl add the raisins, and then pour the rum over raisins then stir, and microwave for 1 1/2 minutes then stir, then microwave an additional 1 1/2 minutes. Remove from microwave cover and allow to steep till completely cooled, drain rum if there is any left, and wait to add raisins to brownie batter.NOTE: If not using rum cover with a small amount of water & FOLLOW DIRECTIONS FOR USING RUM.
• 2. In a separate medium size bowl, add 1 stick of butter, and the full bag of chips, and microwave for 1 1/2 minutes then stir till chips are melted. If not melted return to microwave in 30 second increments, stir till melted.
• 3. Add the sugar, salt & cinnamon and beat till mixed, then add the 4 eggs, and beat again for about 2-3 minutes. Stop and add the raisins and nuts, beat till mixed. Remove beater, and then fold in the flour with a large spoon. Then pour into prepared pan, and bake in preheated oven for 30 minutes. Then remove from oven and allow to cool completely, till brownies pull away from sides of pan slightly.
• 4. When cool run a knife under base of brownie all the way around to loosen from base & transfer brownie to a large platter. Prepare frosting by adding 1/2 stick of soften butter to a small bowl, along with powdered sugar, crushed coffee granules, and beat till mixed well, add milk as needed to make of spreading consistency. Frost top of brownie. Then top brownie with maraschino cherry halves, and drizzle top with chocolate syrup if desired.