Not-Rum-and-Raisin Birthday Brownies | The Proof of the Pudding

These brownies were a gift, along with a ridiculously sized growler of porter, for a close friend who turns another year older and wiser today. Ok, maybe just older if the antics of Saturday night are considered. I would argue that the basic brownie recipe that these are based on (Nigella Lawson’s in “How To Be a Domestic Goddess”) is the best out there: a bold claim, I know. If you champion a rival recipe then I would love to hear it!

The original recipe adds chopped walnuts to the brownie mix, but I wanted to do something a bit different. A long list of potential edible extras came to mind: white chocolate chips, peanut butter, marshmallows, raspberries, orange zest, Oreos, and so on. Ross demanded “No Fruit”, but in the end he lost that battle. I think I struck a pretty fair compromise though, by balancing out fruit with booze. Rum and raisin is a classic combination – I love rum and raisin ice-cream – and, once that idea had popped into my head, I just couldn’t let it go without making it. Unfortunately, I had sultanas, not raisins, and the dregs of some apricot liquor, not rum. And so Not-Rum-and-Raisin Brownies were born.

Ingredients (Makes about 15 brownies)

Small handful of sultanas A few glugs of fruit liquor or rum 190g butter 190g good quality dark chocolate, 70% cocoa solids is ideal – or higher if you love dark chocolate 3 large eggs 1 tsp vanilla extract 250g caster sugar (Note: this seems like a ridiculous amount of sugar when you weigh it out. We’re making full fat brownies here. Deal with it.) 115g plain flour ½ tsp salt

80g of fudge, chopped into small pieces