Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Rum and Raisin Brownies

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 155g self-raising flour
  • 30g cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 110g Stork tub, 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
  1. Preheat oven to 180°C/350°F/Gas 4
  2. Sift the flour, cocoa, baking powder and salt together. Set aside. Ina separate bowl cream the brown and white sugars, Stork, 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.
  3. 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.
  4. 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.

Pyrex® is a trademark of Corning Incorporated used under license by International Cookware.

Great Ormond Street Hospital Children's Charity Registered Charity No. 235825