These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!
Original recipe makes 16 brownies
Ingredients
1/2 cup raisins
3 tablespoons rum
2/3 cup whipping cream
1 cup semi-sweet chocolate chips
2/3 cup all-purpose flour
1/2 cup light brown sugar
2 tablespoons cocoa powder
1/4 teaspoon baking powder
1/3 teaspoon ground cinnamon
2 eggs
3/4 cup chopped toasted pecans
-
PREP
15 mins
-
COOK
40 mins
-
READY IN
55 mins
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
- Combine the raisins and rum in a small bowl; set aside to soak.
- Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
- Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.
Nutrition
Calories: 189 kcal
Carbohydrates: 20 g
Cholesterol: 37 mg
Fat: 11.4 g
Fiber: 1.8 g
Protein: 2.9 g
Sodium: 21 mg