“Fifteen men on the Dead Man’s Chest ……Yo-ho-ho, and a bottle of rum!
Drink and the devil had done for the rest …..Yo-ho-ho, and a bottle of rum!” – Robert Louis Stevenson, Treasure Island.
I do a lot of seasonal baking, including testing different Christmas fruit cakes, and that naturally leaves a little rum in the pantry. Rather than letting it go to waste, I’ve been experimenting with ways to fold that boozy warmth into chocolate treats. These rum and raisin brownies are an excellent result: rich, fudgy, and festive without tasting like a shot of liquor. They’re aimed at chocolate lovers who may not care for the usual fruitcake offerings but still want a taste of the holidays.
The raisins are briefly soaked in dark rum to plump them and infuse a gentle, mature flavor. Two hours is plenty, but you can soak them longer for a deeper taste. If you prefer not to use alcohol, orange juice works as an alternative; the brownies will take on a different bright note, but they’ll still be delicious. Brandy or a mild whisky are other suitable swaps if you want a different profile.
The brownie batter itself is straightforward: melted dark chocolate and butter, sugar, eggs, a touch of vanilla, and a small amount of flour to keep the texture dense and fudgy. The rum-soaked raisins are folded in at the end so they remain juicy pockets of flavor throughout the baked slab. The result is a moist interior with chewy edges and a subtle, grown-up aroma of rum that complements, rather than overpowers, the chocolate.
Rum and raisin brownies
Dense, fudgy brownies studded with rum-soaked raisins — a festive chocolate treat for adults.
Ingredients
- 150 grams dark chocolate
- 112 grams (about 1/2 cup) unsalted butter
- 100 grams (about 1/2 cup) granulated sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 62 grams (about 1/2 cup) all-purpose flour
- 75 grams seedless raisins
- 60 ml (1/4 cup) dark rum
Instructions
- Place the raisins in a small bowl and pour the rum over them. Set aside to soak for at least 30 minutes; longer will give a stronger rum flavor.
- Preheat the oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper or aluminium foil, leaving an overhang so you can lift the baked brownies out easily.
- Chop the dark chocolate and combine it with the butter. Gently melt together over a low flame or in short bursts in the microwave, stirring until smooth and glossy.
- Whisk the sugar into the melted chocolate mixture until well incorporated.
- Add the eggs one at a time, whisking continuously so the eggs blend into the warm chocolate without cooking. Stir in the vanilla extract.
- Fold in the flour gently until just combined. Avoid overmixing so the brownies remain dense rather than cakey.
- Stir in the rum-soaked raisins along with any remaining rum in the bowl, distributing them evenly through the batter.
- Pour the batter into the prepared pan, smoothing the top, and bake for 35–38 minutes. A skewer or toothpick inserted in the center should come out with a few moist crumbs attached; avoid baking until completely dry.
- Allow the brownies to cool completely in the pan. Use the parchment or foil overhang to lift the slab out, then slice with a sharp knife into squares.
Notes
These brownies keep well for 4–5 days in an airtight container at room temperature. For the best texture, do not overbeat the batter and remove from the oven as soon as a toothpick shows moist crumbs. I used seedless black raisins and Old Monk dark rum for a deep, molasses-like character, but any dark rum or plumper raisins will work equally well.
Tips: If you don’t use all of the rum soaking the raisins, you can stir a little extra into the batter for a subtle lift. Alternatively, replace the rum with orange juice for a non-alcoholic option that brightens the chocolate with citrus notes. Brandy or whisky can be used to vary the flavor profile, and a few chopped walnuts or a sprinkle of flaky sea salt on top before baking are pleasant additions if you like some texture contrast.
Rum and raisins add a festive twist to classic brownies. The alcohol provides a mellow background note that enhances the chocolate rather than dominating it — more flavor than punch. These squares are a lovely addition to a holiday platter when you want something chocolatey and a little grown-up, without the density of a fruitcake.
Affiliate note: I baked these brownies in my usual home oven. Happy baking!
