Sherry Raisin Chocolate Brownie

, from Issue #55, page 86. August, 2015
Photography Sarah Tuck.
    Sherry Raisin Chocolate Brownie

    Rich, indulgent chocolate reigns supreme in this decadent sherry-infused dessert.

    INGREDIENTS

    2½ cups raisins
    1¼ cups sherry
    185 grams butter, chopped 2cm cubes
    250 grams dark chocolate, chopped to little chunks
    2 cups plain flour
    1¼ cups firmly packed brown sugar
    ½ cup cocoa
    4 eggs, whisked

    20cm x 30cm slice tin, greased and lined with baking paper 

    METHOD

    Preheat the oven to 170˚C.

    Heat the raisins, sherry and butter in a small saucepan until just simmering, stirring to melt the butter. Add the chocolate and remove from the heat. Leave for 3 minutes then stir until the chocolate is smooth and melted.

    Sift the flour, sugar and cocoa into a large bowl.

    Stir the eggs into the chocolate mixture then add this to the dry ingredients and stir to combine. Pour into the tin and bake for 30 minutes. Leave to cool in the tin before cutting. Makes 35 pieces.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    127
    Check out our
    latest issue:

    127

    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.