Ingredients: 175 g salted butter, 80 g golden syrup, 280 g sugar, 1 tablespoon cinnamon, 1 tablespoon nutmeg, 320 g dark chocolate, 4 eggs, 70 g flour, 2 -3 raisin rolls
Put butter and syrup in a large pot and let both melt at medium heat. Add sugar and spices and let it simmer for 3 - 4 minutes until dissolved. Break the chocolate into small pieces, take the pot off the stove and stir the chocolate into the mixture. Add the eggs and stir until smooth. Finally, add the flour and stir until everything becomes an even, creamy mass. Cover a large, square form, for example a baking tray, with baking paper. Tear the raisin buns into large pieces and spread them on the baking tray. Preheat the oven to 180°C and in the meantime pour the brownie mixture over the rolls. Our tip: Let the mixture rest for about 15 minutes so that the chocolate can combine with the raisin buns. After about 35-40 minutes baking time the centre should be slightly firm. Do not leave the brownies in the oven for longer, as they may become too dry. When the brownies have cooled down, you can turn the pastry over and carefully remove the baking paper. Cut into small squares and serve.
Our wine recommendation
Nuances of cinnamon and nutmeg refine the delicious chocolate brownies particularly well, which is why the spicy and fruity Leopard's Leap Classic Collection Cabernet Sauvignon 2018 is a wonderful accompaniment to these delicious pastries. The Leopard's Leap Culinaria Collection Muscat 2018 is ideal for sweets and delicious desserts. Sweetness and sweetness can harmonise wonderfully with each other, especially when the pink wine exudes aromas such as rosewater, jasmine, peach blossom and lychee. An equally beautiful alternative is the Leopard's Leap Grand Vin 2018, which goes wonderfully well with dark chocolate thanks to its exceptional notes of tobacco, cedar and fruity blackcurrants.