Jane’s Rum ‘n’ Raisin Brownies

A couple of years ago my soon to be mother-in-law Jane, whipped up these amazing vegan chocolate brownies with rum-soaked raisins in them. When I begged her to make them again, she couldn’t remember where she’d got the recipe or if she’d just made them up. So we came up with a recipe to re-create them. These gorgeous brownies melt in the mouth, crisp on top with a gooey middle and the extra surprise of the boozy raisins makes them a perfect treat for Christmas time. The trick is to soak the raisins in the rum for as long as you can, so that they really soak up all that flavour, overnight is perfect but a couple of hours is fine too.

These brownies have the perfect level of richness for me, they are indulgent yet not sickly. They go really well with some vegan ice cream. If you have any left the next day, heat them up a little as they are really yummy warmed up too.

Jane's Rum & Raisin Brownies

Melt in the mouth rum-soaked vegan chocolate brownies.

Course Dessert
Keyword brownies, chocolate, rum
Prep Time 30 minutes
Cook Time 25 minutes
soaking time 1 hour
Servings 12


  • 250 g plain flour
  • 120 g raisins
  • 80 ml rum
  • 160 g vegan butter we used vitalite
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 banana
  • 230 g caster sugar
  • 140 g dark chocolate
  • 160 g vegan butter
  • 1 Tbsp agave nectar
  • 60 g vegan chocolate chips or make your own from a dark chocolate bar
  • icing sugar to dust


  1. Pour the raisins into a bowl and cover with the rum, soak for as long as you can (overnight if possible).

  2. Pre-heat the oven to 180°c (fan), grease a baking tin and line with parchment paper.

  3. Sift the flour into a large bowl and add in the baking powder and salt.

  4. In another bowl, mash up the banana, then add in the sugar and vanilla extract.

  5. Place a bowl over a pan of simmering water, melt the chocolate along with the vegan butter, then add in the banana mixture and stir to incorporate.

  6. Pour the chocolate mixture into the flour, folding as you go, until it is thoroughly mixed together. Mix in the chocolate chips and the rum-soaked raisins, then pour the mixture into the prepared baking tin.

  7. Bake in the oven for 25 minutes. Don't be tempted to overbake if they are a little gooey, you don't want them to dry up. Allow to cool before cutting into brownies. Sprinkle with icing sugar and serve with vegan ice cream.