Rum is the rebels drink. I like to think of these as the rebel’s brownies. Rum and raisin taken out of the chocolate wrapper and baked into chewy, rum-soaked raisin and bittersweet chocolate gluten free brownies, and then there’s the brown sugar and rum frosting. Yo ho ho.Dear Mum,
I think we’ve had a good run of non-rebelliousness these past few decades. I didn’t steal your car keys or money from your wallet. I was a teenager who enjoyed showering and personal hygiene. I didn’t get so much as my ears pierced until I was 24. But my sweet Mama, times they are a-changing because today I’m rebelling against one of your strictest rules: no dried fruit in chocolate baked goods. I know this might see me written out of the will, but you have to believe me: it’s worth it.
You see the raisins are plumped up in a bit of vanilla rum and then folded into midnight chocolate brownie batter. They bake up chewy and moist. Each bite is punctuated by sweet rum-soaked raisins and bittersweet chocolate chunks. And then, because you always taught me that more is more when it comes to desserts, these chewy, rummy brownies are frosted with brown sugar rum frosting. Mother dearest, this frosting is everything. It’s rum-enhanced evenings under Caribbean skies, dark midnight snacks by the refrigerator light, all the merriest of moments in one fluffy brown sugar mouthful. These are pirate trap brownies, desert island cookie jar brownies, totally over-the-top Friday night brownie-instead-of-a-cocktail brownies. I hope you can see it in your heart to forgive me some day. Until then, I will be sitting in the corner with a chocolate stained smile and rum-sticky fingers.
I got your back. Eat these in the shed and don’t share with Molly.
Rum and Raisin Brownies with Brown Sugar Rum Frosting
Gluten Free | Makes 16 pirate-sized brownies | Leftovers will keep in an airtight container in the refrigerator for up to three days
- 1/2 cup raisins
- 2 tablespoons vanilla rum (Sailor Jerry is our household favourite)
- 35 grams white rice flour
- 40 grams buckwheat flour
- 3o grams (1/4 cup) cocoa powder
- 150 grams good quality dark chocolate, chopped
- 150 grams butter, chopped
- 150 grams (3/4 cup) caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (milk or dark)
For the frosting
- 100 grams butter, softened
- 50 grams (1/4 cup) brown sugar
- 1 tablespoon vanilla rum
- 2 cups icing sugar
- 2 tablespoons milk
- Preheat your oven to 180C (350F) and line an 8-inch (20cm) square tin with baking paper.
- Place raisins in a small bowl and pour over rum. Allow to sit while you prepare the brownie batter.
- In a medium mixing bowl whisk together white rice flour, buckwheat flour, and cocoa powder.
- Place chocolate and butter in a large microwave-safe bowl and heat in 30 second blasts, whisking well in between blasts, until chocolate and butter are melted and smooth (mine only took 1 minute total, but it will differ depending on your microwave). Allow to cool slightly.
- Whisk eggs lightly and add to the chocolate mixture along with caster sugar, vanilla extract and whisked dry ingredients. Stir until smooth.
- Add raisins and any leftover soaking liquid and chocolate chips and mix until distributed.
- Pour batter into prepared baking tin and bake in preheated oven for 35 – 40 minutes or until a skewer inserted into the middle comes back with only a few moist crumbs clinging to it.
- Allow brownies to cool completely before frosting.
- To make the frosting place all ingredients into the bowl of a standmixer fitted with the paddle attachment (you can use a large bowl and a handheld mixer instead) and beat until light and fluffy. Smooth frosting over the cooled brownies, cut and serve.