Sherry Raisin Chocolate Brownie

, from Issue #55. August, 2015
Photography by Sarah Tuck.
Sherry Raisin Chocolate Brownie

Rich, indulgent chocolate reigns supreme in this decadent sherry-infused dessert.


2½ cups raisins
1¼ cups sherry
185 grams butter, chopped 2cm cubes
250 grams dark chocolate, chopped to little chunks
2 cups plain flour
1¼ cups firmly packed brown sugar
½ cup cocoa
4 eggs, whisked

20cm x 30cm slice tin, greased and lined with baking paper 


Preheat the oven to 170˚C.

Heat the raisins, sherry and butter in a small saucepan until just simmering, stirring to melt the butter. Add the chocolate and remove from the heat. Leave for 3 minutes then stir until the chocolate is smooth and melted.

Sift the flour, sugar and cocoa into a large bowl.

Stir the eggs into the chocolate mixture then add this to the dry ingredients and stir to combine. Pour into the tin and bake for 30 minutes. Leave to cool in the tin before cutting. Makes 35 pieces.