National Baking Week 2011

Ingredients

• 155g self-raising flour

  30g cocoa powder

  ¼ tsp salt

  ¼ tsp baking powder

  110g butter, softened

  85g dark muscovado sugar

  170g granulated sugar

  1 tbsp Nielsen-Massey Vanilla Extract

  2 tbsp white or dark rum

  3 medium free range eggs

  100g white chocolate, coarsely chopped

  50g hazelnuts, coarsely chopped

  50g raisins

Method

·       Preheat oven to 180°C/350°F/Gas 4

·       Sift the flour, cocoa, Baking powder and salt together.  Set aside.  Ina Separate bowl Cream the Brown and white sugars, butter, Nielsen-Massey Vanilla Extract and rum.  Add the eggs one at a time, Beating well after each addition.  Add the dry ingredients in two additions, beating well after each half.  Fold in the chocolate, fruit and nuts.

·       Grease a baking tin (9x13inches) with a little oil.  It also helps to line the base with non-stick baking parchment.  Spread the mixture evenly over the base.  Bake for 25-30 minutes.  The brownies should be crisp on top but should be a little gooey in the centre. 

·       Remove from the oven and run a palette knife around the edges to loosen.  Cut into 15 pieces and leave to Cool for 20 minutes in the pan.  Then remove carefully and store in an air-tight container.

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