Plump raisins, pecans and a splash of orange liqueur really elevates the humble chocolate brownie to new heights.


  • 110g plump raisins

  • 60 ml Grand Marnier or other orange liqueur

  • 110g plain chocolate, broken into squares

  • 110g unsalted butter

  • 125g caster sugar

  • 175g light muscovado sugar

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 150g plain flour

  • generous pinch of salt

  • 110g chopped pecans


  • 1.

    Soak the raisins in the Grand Marnier for at least 2 hours and preferably loads longer – 24 hours if you can - stirring them occasionally.

  • 2.

    Preheat the oven to 170c.  Base-line a 20cm (8”) square shallow baking tin.  

  • 3.

    Put the chocolate and the butter into a bowl and melt gently over a pan of barely simmering water. Stir in the two sugars and the vanilla extract.

  • 4.

    Beat in the eggs, one at a time, and then mix in the flour and the pecans.   Don’t overdo the mixing.  Oddly, but successfully, a brownie batter is better if it is a little unevenly mixed.  And you really don’t want to get too much air into the mixture.  Think fudgy all the way.

  • 5.

    Scrape into the prepared tin. Bake in the centre of the oven for about 30-45 minutes until set but not solid.  Cool in the tin, then cut into squares. 

  • 6.

    Store in an airtight tin those squares that are not gobbled up within the next hour!

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 372kj
  • Fat Total 17g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 50g
  • Sugar 37g
  • Sodium 38mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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