Raisin and Pecan Brownies with Raspberry Sauce

Enjoyed as an indulgent treat or as a decadent dessert, Sophie Grigson's nutty, fruity brownies are especially good served with drizzles of raspberry sauce
By Sophie Grigson
Raisin and Pecan Brownies with Raspberry Sauce
  • Rating:
  • Serves: makes 16 squares, baked in a 20cm square tin
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes plus 1-2 days steeping for the rasins
  • Effort: easy


  • 110 g plump raisins
  • 60 ml orange liqueur
  • 110 g dark chocolate, broken into squares
  • 110 g unsalted butter
  • 125 g caster sugar
  • 175 g lightlight muscovado sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 150 g plain flour
  • pinches of salt
  • 110 g chopped pecans

For the raspberry sauce

  • raspberries, (thawed if frozen)
  • lemon juice, to sharpen
  • icing sugar, to sweeten


1. Soak the raisins in the orange liqueur for at least 2 hours. If you have the time, leave for 1-2 days, stirring occasionally.

2. Preheat the oven to 170C/ gas 3. Grease and line a 20cm shallow square baking tin with greaseproof paper.

3. Put the chocolate and butter into a heatproof bowl and melt gently over a pan of barely simmering water. Stir in the two sugars and add the vanilla extract. Take the bowl off the heat - the chocolate shouldn't be hot to the touch.

4. Beat in the eggs, one at a time, and mix in the flour, pecans and raisins with their soaking liquid. It's best not to overdo the mixing - for best results, stir to combine, without resorting to any beating. If you stir too vigorously, air will be incorporated into the batter and the baked result might have a cake-like texture, rather then the fudgy texture required.

5. Pour the batter into the prepared tin and bake in the centre of the oven for about 30-45 minutes until set, but not solid. Cool in the tin, and cut into squares for serving.

6. For the raspberry sauce, rub the raspberries through a sieve to make a purée. Discard any seeds left in the sieve. Stir in a few squeezes of lemon juice - as well as improving the flavour, the lemon juice also helps in fixing the colour. Add enough icing sugar to taste. Serve the brownies drizzled with a little raspberry sauce.

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