Sherry Raisin Chocolate Brownie
Photography by Sarah Tuck.
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.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!