Sherry Raisin Chocolate Brownie
Photography 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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.