Prep time:
10 mins

Cooking time:
25 mins

Makes 8


  • 150g self-raising flour 
  • 100g cocoa powder 
  • 250g light brown soft sugar 
  • pinch of salt 
  • 125ml water 
  • 125ml sunflower oil 
  • 1tbsp vanilla extract 
  • 100g California Raisins soaked overnight in 2tbsp (30ml) cola

You will need

  • small brownie tin or small roasting tin lined with baking paper


Preheated oven 160⁰C / 325⁰F / Gas Mark 3

  1. On the day before you bake, put the California Raisins in a bowl with 2tbsp of cola (grown-ups can use dark rum instead if they prefer!). Cover the bowl with a lid or a plate and leave overnight (8+ hours ideally) for the magic to happen. The raisins will become plump and sticky!
  2. Sieve flour and cocoa powder into a mixing bowl.
  3. Add sugar and salt and stir to combine into one dry mixture.
  4. Add water, oil and vanilla, and mix into a thick and glossy chocolatey batter.
  5. Tumble in the soaked California Raisins and stir to distribute them evenly. 
  6. Spread the brownie batter into your prepared tin and bake for 20-25 minutes. Allow the brownies to cool completely in their tin before removing, cutting into generous slices, and enjoying with your afternoon tea!
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