Brownie bites with brandy butter glaze

• raisins↗100g g
• brandy↗50ml ml

  or dark or golden rum

• salted butter↗200g g

  plus extra for the pan

• dark chocolate (chips)↗

  or 250g dark chocolate bar (at least 70% cocoa), cut into pieces

• eggs↗3 large
• golden caster sugar↗200g g
• soft light-brown sugar↗100g g
• plain flour↗100g g
• cocoa powder↗40g g
• salted butter↗50g g

  soft

• powdered sugar50g g
• brandy↗1 tbsp tbsp

  or rum

Step-by-step instructions

1. 1

   Place the raisins in a small saucepan and pour over the brandy or rum. Heat briefly over low heat until steam appears, then remove from the heat and let cool completely – the raisins will swell as they cool.

2. 2

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Grease the bottom and sides of a 20 cm square baking tin with butter, then line it with parchment paper.

3. 3

   Melt the butter and 200 g of chocolate in a heat‑proof bowl set over a small saucepan of simmering water, or in the microwave in short 30‑second intervals, stirring constantly until the mixture is smooth. Remove from the heat and let cool.

4. 4

   Whisk the eggs and both sugars in a medium bowl with an electric whisk until pale and fluffy, about 3 minutes. Add the raisins and the liquid from the saucepan to the chocolate mixture (don’t worry if it starts to separate), then gently fold it into the egg mixture with a large metal spoon. Fold gently to retain as much air as possible. Sift the flour and cocoa powder and gently fold in the remaining chocolate.

5. 5

   Pour the batter into the prepared tin and smooth the surface with the back of a spoon. Bake on the middle rack for 35‑40 minutes, until the centre still jiggles slightly and the edges have risen a bit. Let cool in the tin for 15 minutes.

6. 6

   To make the brandy butter, cream the butter and sugar in a small bowl until soft and smooth, then add the brandy or rum. Prick the warm brownie all over with a skewer, then spread the brandy butter on top so it seeps into the cake. Let cool in the tin for at least another 20 minutes – the butter will form a crisp crust as it cools, and while the brownie is still warm it acts as a glaze. Serve warm or let cool to room temperature. Cut into small squares and arrange on a plate. Store in the refrigerator, covered, for up to three days.