Boozy spiced fruit brownie
“This fudge brownie is definitely for the adults, as it’s filled with rum-soaked raisins, prunes, dried figs and warming spices. It’s delicious any time of year but it does make for a classy Christmas treat. I like to keep it in the fridge so it’s chewy.” – Olivia Galletly
Makes 20–25 squares
½ cup (70g) raisins
½ cup (80g) roughly chopped pitted prunes
4 dried figs, roughly chopped
1 tbsp orange zest
¼ cup orange juice
3 tbsp rum
125g (4½ oz) salted butter, cubed
250g 50% cocoa solids dark chocolate, roughly chopped
2 size 7 eggs
1¼ cups (280g) caster sugar
⅔ cup (85g) plain flour
⅓ cup (33g) cocoa powder
¼ tsp ground allspice
¼ tsp ground cloves
Preheat the oven to 160ºC fan-bake or 180ºC regular bake and line a 20 cm (8 in) square tin with baking paper.
In a large saucepan, combine the raisins, prunes, figs, orange zest and juice, rum, butter and 125g of the chocolate. Place over a low-medium heat and stir for a few minutes until the butter and chocolate have melted. Remove from the heat and set aside for 15 minutes to allow the mixture to cool down slightly.
Beat in the eggs, then sift in the dry ingredients. Mix until well combined, then stir in the remaining chopped chocolate.
Pour into the prepared tin and bake for 28 minutes if you like it gooey or 32 minutes if you like it more fudgy.
Leave the brownie to cool completely in the tin before transferring to a chopping board and slicing into small squares.
Keep in an airtight container in the fridge for up to 10 days.
Images and text from The Hungry Cook by Olivia Galletly, published by Allen & Unwin, RRP $45. Food images © Olivia Galletly. Cover and lifestyle images © Manja Wachsmuth.
