These deliciously rich and indulgent chocolate brownies celebrate some of Grenada’s greatest gifts to the world; chocolate, spices and rum!
8 tbsp dark rum
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 orange, juice and zest
250g Guittard 70% Bittersweet Baking Bar, broken into small pieces
200g salted butter
3 large eggs
280g dark muscovado sugar
1 tsp vanilla extract
100g plain flour
1 tsp baking powder
2 tbsp demerara sugar
2 tbsp cocoa nibs
1. The night before you want to make these brownies, place the raisins with the rum, the spices and the juice and zest of the orange into a small sauce pan and slowly heat.
2. As it begins to heat, stir to make sure all the flavours come together. Heat until the rum and orange juice have rehydrated the raisins. Pour into a bowl and wrap with cling film – leave to cool, before placing the bowl into the fridge.
3. Pre-heat the oven to 170C and line a 20cm x 30cm deep baking tray with greaseproof paper.
4. Place the chocolate and butter into a heat-proof bowl and melt slowly over a pan of simmering water until completely melted.
5. Meanwhile, place the eggs, muscovado sugar and vanilla extract into a bowl of a stand mixer for about 5 minutes, or until doubled in volume or pale and fluffy.
6. Once the chocolate and butter mixture has melted and cooled slightly, whisk into the eggs and sugar mixture until fully incorporated.
7. Sift in the flour and baking powder then gently combine, being careful not to overwork the mixture.
8. Add in the rum-soaked raisins and mix.
9. Pour into the pre-pared baking tray and spread equally into the tray.
10. Sprinkle with the demerara sugar and cocoa nibs for an extra crunch when baked.
11. Bake for 25-30 minutes. Once baked, leave to cool before slicing, or place in the fridge to cut the day after to make it extra fudgy.