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Macadamia, rum and raisin brownie shortbread bars


Makes: 15
timePrep time: 30 mins
timeTotal time:
Macadamia, rum and raisin brownie shortbread bars
Recipe photograph by Tara Fisher.

Macadamia, rum and raisin brownie shortbread bars


Makes: 15
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
321Kcal
Fat
18gr
Saturates
8gr
Carbs
35gr
Sugars
25gr
Fibre
1gr
Protein
4gr
Salt
0.3gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 100g soft butter, plus extra for greasing
  • 100g raisins
  • 2 tbsp dark rum
  • 1 x 100g pack macadamia nut halves
  • 200g light muscovado sugar
  • 2 large eggs, lightly beaten
  • 100g plain flour
  • a pinch of ground allspice
  • 1 x 100g bar dark chocolate (about 70% cocoa solids), melted
For the shortbread base
  • 100g plain flour
  • ½ tsp baking powder
  • 50g light muscovado sugar
  • 75g butter, melted

Step by step

Get ahead
Bake the squares up to 2 days ahead; store in an airtight container. They freeze well, too (as a block or cut into bars).
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm square tin (loose-bottomed is ideal) with baking paper. Put the raisins in a small bowl with the rum and set aside to soak.
  2. For the shortbread base, sift the flour and baking powder into a mixing bowl and stir in the sugar and a pinch of salt. Add the melted butter and mix to combine, then firmly press the mixture into the tin. Bake for 15 minutes. Spread the macadamia nut halves on a baking tray and toast them in the oven for 10 minutes, then leave to cool.
  3. Next, for the brownie layer, beat the butter and sugar in a large bowl with an electric whisk or in a stand mixer for 1 minute until combined. Add the eggs, little by little, mixing all the time. Tip in the flour and ground allspice, then add the melted chocolate and mix to combine. Roughly chop the toasted macadamia nuts and stir half of them into the mixture with the raisins and rum.
  4. Pour the brownie mixture on top of the shortbread layer and smooth the top. Scatter the remaining macadamia nuts onto the brownie layer and gently press them into the mixture. Bake in the preheated oven for 25 minutes, then leave to cool in the tin before removing and cutting into bars.

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