Raisin and Hazelnut Brownies

Cook time 1 hour (+1 hour soaking)
Servings 6-8


300g good-quality dark chocolate, chopped
½ cup raisins soaked in 40mL of warmed rum for 1 hour
150g coconut oil
250g cream cheese, chopped and brought to room temperature
330g (1 ½ cups) caster sugar
100g (2/3 cup) self-raising flour
80g cocoa powder, sifted + extra for dusting
4 large free-range eggs, whisked
120g hazelnuts, chopped
A pinch of salt

Raisin and Hazelnut Brownies


Pre-heat the oven to 180°C. Line a 24cm square baking tin with greaseproof paper.

Place chocolate and coconut oil into a bowl and melt over a pot of simmering water. Once melted, take off the heat and stir in the cream cheese. Add the eggs one at a time, mixing each time to incorporate well.

In a second bowl mix sugar, flour and cocoa powder and incorporate into the cream cheese mix. Fold in the raisin and rum mixture and hazelnuts.

Pour into the prepared tin, sprinkle with a pinch of salt and bake for 30 minutes. Cool cake on a wire rack. Dust with extra cocoa powder to serve.