Christmas brownie
MAKES 16 PIECES PREP AND COOK TIME 1 HOUR
15 MINUTES (+ COOLING TIME)
½ cup (75g) raisins
½ cup (70g) dried cranberries
⅓ cup (80ml) spiced rum 2 teaspoons mixed spice
125g butter, chopped
200g dark chocolate, chopped ⅔ cup (150g) brown sugar
2 eggs, beaten lightly
1¼ cups (185g) plain flour
1 teaspoon baking powder
150g dark chocolate, extra, chopped
ALMOND TOPPING
80g butter
⅓ cup (75g) brown sugar
¼ cup (60ml) maple syrup
1¼ cups (120g) flaked almonds ¼ cup (35g) dried cranberries ¼ cup (50g) glacé cherries, halved
1 Combine raisins, cranberries, rum and mixed spice in medium bowl. Cover and microwave on HIGH for 30 seconds. Stir, then microwave on HIGH for a further 30 seconds. Cool.
2 Preheat the oven to 160°C (140°C fanforced). Grease a 20cm square cake pan; line base and sides with baking paper.
3 Place butter and chocolate in a medium saucepan; stir over very low heat until almost melted. Remove from heat; stir in sugar. Gradually add the eggs, sifted flour and baking powder. Stir in the raisin mixture and extra chocolate.
4 Spread the mixture into prepared pan, smooth top. Bake for 30 minutes.
5 ALMOND TOPPING Melt butter, brown sugar and syrup in a medium saucepan; cook, stirring, until sugar dissolves. Mix in almonds, cranberries and cherries.
6 Remove brownie from oven. Spoon over Almond Topping, bake for a further 15 minutes or until browned lightly.
Cool in pan. Not suitable to freeze or microwave.