Ingredientes para Rum And Raisin Brownies
- 1 cup raisins
- 1/4 cup dark rum
- 170g unsalted butter
- 200g dark chocolate
- 200g granulated sugar
- 4 large eggs
- 100g all-purpose flour
- 50g unsweetened cocoa powder
- 1 teaspoon baking powder
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Cómo preparar Rum And Raisin Brownies
- Preheat oven to 180°C (350°F). Grease and flour a 20cm square baking tin, or line it with parchment paper.
- In a small saucepan, combine 1 cup raisins and 1/4 cup dark rum. Simmer over low heat until most of the rum is absorbed (about 5-7 minutes). Remove from heat and let cool completely.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 200g dark chocolate and 170g unsalted butter, stirring until smooth. Remove from heat.
- In a large bowl, whisk together 200g granulated sugar and 4 large eggs until light and fluffy.
- Gently fold the melted chocolate mixture into the egg mixture until just combined.
- In a separate bowl, whisk together 100g all-purpose flour, 50g unsweetened cocoa powder, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the cooled rum-soaked raisins.
- Pour the batter into the prepared baking tin and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake.
- Let the brownies cool completely in the tin before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
77g
Fat
32g
Carbs
8g
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