Chewy Chocolate Raisin Brownies


You probably are familiar with brownies, but brownies with chocolate raisins are devilishly addictive.


  • 150 g (5 oz/ sticks) butter, cubed
  • 250 g (8 oz) dark chocolate, in chunks
  • 2 eggs
  • 150 g (5 oz/ cup) sugar
  • 2 tsp vanilla sugar
  • 200 g (7 oz/1⅓ cups) self-raising flour
  • pinch of salt
  • 200 g (7 oz/1 cup) chocolate coated raisins


Preheat the oven to 170°C (340°F/Gas 3), grease a square baking tin.

Melt the butter and chocolate in the microwave for 2 minutes or use a bain-marie. Leave to slightly cool. Beat the eggs, the sugar and the vanilla sugar into a light airy foam. Carefully fold in the melted chocolate-butter mixture. Fold in the sifted flour with a little salt. Lastly, fold in the raisins. Pour the mixture into the tin and bake the brownies for 25 minutes until done or until a skewer poked into them comes up dry. Leave to cool and transfer to a board. Leave to fully cool and cut into equal chunks.