Shared by Chef Herold
Resident Executive Chef at Sitatunga Private Island, Botswana
Ingredients
- ½ cup walnuts, lightly toasted and coarsely chopped
- 6 ounces semisweet chocolate, chopped
- ½ cup unsalted butter
- ½ cup + 2 tablespoons whiskey, or bourbon
- ¾ cups raisins
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ¼ teaspoon salt
- 1 cup + 2 tablespoons all-purpose flour
- Unsweetened cocoa powder, for dusting
Instructions
- Preheat oven to 170ºC
- Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 5 to 8 minutes. Set aside while they cool. Coarsely chop before adding.
- Increase the oven temperature to 180ºC.
- Butter or spray a baking pan.
- Melt the chocolate and butter together, over a saucepan of boiling water (be careful the water doesn’t touch the bowl).
- In a small saucepan over low heat, heat ½ cup of the Raditau whisky with the raisins, stirring constantly to prevent the liquid from burning the sides of the pan.
- Cook until the liquid is bubbly and almost reduced, about 5 minutes. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment beat the sugar, eggs and salt until thick and light, 2-3 minutes.
- Add the flour in three parts, mixing on low until combined. You can do this part with a spatula too.
- Remove the bowl from the mixer and stir in the melted chocolate mixture.
- Stir in the raisin mixture, walnuts, and remaining 2 Tbs. Raditau whisky.
- Pour brownie batter into the prepared pan and spread to even out.
- Bake for 20 to 25 minutes, until barely jiggling in the centre. A cake tester or toothpick inserted in the centre should come out with very moist crumbs.
- Cool brownies in the pan on a wire rack, wrap in plastic and refrigerate.
We would love to see your creations!
Include the tag #RaDiTauChocolateBrownie and us – @greatplainsconservation – in your Instagram and Facebook posts.
