Preheat your oven to 170⁰C and line a baking tin with baking paper –  a loaf tin or 18-20cm square tin should do the trick.

Place the raisins and rum in a saucepan and simmer until the liquor has been absorbed. Set aside to cool slightly while you prepare the batter.

For the brownies, whisk the melted butter and sugar (sachet 1) until the sugar is dissolved. Add the eggs and mix to combine. In a separate bowl, sift the brownie mix (sachet 2) with the extra cocoa powder. Fold the wet mixture and soaked raisins into the dry mixture.

Pour the batter into your prepared tin and bake until cooked through but still gooey in the centre. Leave to cool in the tin.

Glaze:
Simmer the sugar and water in a small saucepan, stirring until all the sugar is dissolved. Bring to a boil and cook until the mixture turns a golden caramel colour. Remove from heat, add the butter and stir through. Carefully pour in the cream, whisking to form a smooth caramel. Finally, stir in rum, vanilla essence and salt.

Cool to room temperature and pour over the baked brownies.

Serve the brownies with crushed honeycomb or rum & raisin ice cream (or both!).