Rum and raisin brownie christ­mas trees

Inside: donna hay - - Front Page -

• 1½ cups (225g) raisins

• ¾ cup (180ml) dark rum

• 200g dark choco­late, chopped

• 250g un­salted but­ter, chopped

• 1¾ cups (310g) brown su­gar

• 4 eggs

• 1 1/3 cups (200g) plain (all-pur­pose) flour

• ¼ tea­spoon bak­ing pow­der

• 1/3 cup (35g) Dutch co­coa pow­der

• cin­na­mon sticks and star-anise, for dec­o­rat­ing

white ic­ing

• 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 roughly 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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