Raisins in Tea and Tokay and Spiced Orange Brownie

½ jar Raisins in Tea & Tokay

200g unsalted butter, chopped

125g Dark Chocolate, coarsely chopped

315g Castor Sugar

3 Eggs

1½ teaspoon Vanilla Extract

115g Plain Flour

30g Cocoa Powder

1 teaspoon mixed spice

zest of 2 Oranges, grated or finely chopped

Preheat oven to 170°C

Grease a 19 x 29cm slice pan with melted butter. Line the base and the 2 long sides  with non-stick baking paper.

Stir butter and chocolate in a small saucepan over low heat for 5 minutes or until almost melted. Set aside to cool slightly, stirring occasionally until smooth.

With a mixer beat sugar and eggs in a large bowl until thick and pale Stir in the chocolate mixture, orange rind and vanilla.

Sift flour, cocoa and the mixed spice over the mixture. Stir until the mix is smooth. Stir in the raisins.

Pour into the prepared pan. Scatter with more Raisins in Tea and Tokay.

Bake for 35-40 minutes or until firm and crumbs cling to a skewer inserted into the centre. Set aside to cool in the pan.

Cut into pieces and enjoy!

Can be served warm with cream or ice-cream and drizzled with some syrup from the jar of Raisins in Tea & Tokay.