Method

• 1.
  Preheat the oven to 160°C. Grease and line a 22.5cm square cake pan with baking paper.
• 2.
  Place the raisins in a bowl with the whisky and cinnamon quill, and stand at room temperature for at least 1 hour or preferably overnight. Drain, reserving the whisky and cinnamon quill, and set aside.
• 3.
  Place chocolate, butter, coffee and 1/2 tsp salt in a heatproof bowl. Place over a saucepan of simmering water (don’t let bowl touch the water), stirring until melted and smooth. Remove from heat and set aside to cool.
• 4.
  Meanwhile, whisk the eggs and 220g sugar until combined. Fold in the flour and cocoa, followed by the chocolate mixture and soaked raisins. Pour into the prepared pan and bake for 25-30 minutes until just firm to the touch and a skewer inserted comes out a little fudgy.
• 5.
  Meanwhile, to make the whisky syrup, place orange juice and rind, and remaining 220g sugar in a small saucepan with the reserved whisky and cinnamon quill. Cook over high heat for 10-15 minutes until reduced by half and syrup coats the back of a spoon. Set aside to cool.
• 6.
  Cut the brownie into squares and serve with whisky syrup and double cream.