rum and raisin brownie christmas trees
- 1½ cups (225g) raisins
- ¾ cup (180ml) dark rum
- 200g dark chocolate, chopped
- 250g unsalted butter, chopped
- 1¾ cups (310g) brown sugar
- 4 eggs
- 1⅓ cups (200g) plain (all-purpose) flour
- ¼ teaspoon baking powder
- ⅓ cup (35g) Dutch cocoa powder
- cinnamon sticks and star-anise,
- 1 cup (160g) icing (confectioner’s) sugar, sifted
- 2–3 teaspoons boiling water
- Preheat oven to 180°C (350°F). Place the raisins and rum in a small saucepan over medium heat. Cook, stirring occasionally, for 8–10 minutes or until the liquid has been absorbed. Mash with a fork and set aside.
- Place the chocolate and butter in a medium saucepan over low heat, stirring until melted and smooth. Remove from the heat and place in a large bowl.
- Add the sugar, eggs, flour, baking powder and cocoa and whisk well to combine. Stir through the raisin mixture.
- Pour the mixture into a lightly greased 24cm x 34cm slice tin lined with non-stick baking paper. Cook for 20–22 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.
- Using a 9cm tree-shaped cutter, cut
out 10 trees.
- To make the icing, place the sugar and water in a small bowl and mix to combine. Place in a piping bag and pipe the icing onto the trees. Decorate with cinnamon sticks and star-anise to serve+. Serves 10.
+ Remove the cinnamon sticks and star-anise before eating.
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