Rum and Raisin Brownies

Who can resist rum, raisins, coconut and decadent chocolate? 

This is a scrumptious dessert or slice that you'll enjoy not only in the colder winter months but all year round. It's a very special brownie — targeted at discerning adults.

It's so simple to make and will truly impress your family and friends, with most unable to resist returning for seconds or asking for a portion to take home with them.


30 servings when cut

Cooking time: 40 minutes + overnight maceration | Difficulty: Easy


  • 300g raisins 
  • 1 cup (250ml) dark rum
  • 150g moist coconut flakes 
  • 80g hazelnuts, toasted and roughly chopped 
  • Zest of ½-1 orange 
  • 300g butter 
  • 300g dark cooking chocolate 
  • 2 cups brown sugar 
  • 1 cup cocoa, sifted 
  • 1 tsp vanilla extract 
  • 6 eggs 
  • 1½ cups of self-raising flour, sifted 
  • Pinch of salt 
  • Icing sugar, to serve.


  • Place the raisins and dark rum into a container and into the fridge to soak overnight
  • The following day, remove the raisins from the fridge and mix in the coconut flakes, hazelnuts and orange zest
  • Preheat the oven to 160°C and oil and line two standard slice tins (or one extra large tin) with baking paper
  • In a large bowl over a pot of gently simmering water, melt the chocolate with the butter, brown sugar, vanilla extract and cocoa
  • Stir regularly until completely melted and the mixture is smooth, thick and glossy
  • Remove from the heat and cool for 10 minutes
  • In another large bowl lightly whisk the eggs and then add the cooled chocolate mixture
  • Whisk together until combined
  • Add the flour, salt and fold in to combine
  • Stir in the raisin mixture, and then pour into the prepared tins
  • Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean
  • Cool in the tin with a tea towel on top for 15 minutes before slicing
  • Alternatively for an extra rich and dense texture, cool and then place in the fridge before slicing
  • Dust with icing sugar and serve.

Recipe and image source

Justine Schofield / Everyday Gourmet