- 3/4 Cup California raisins
- 1/2 Cup chopped nuts
- 1/4 Cup rum
- 1/2 Cup butter
- 2 Ounces unsweetened baking chocolate, chopped
- 1/2 Cup all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1/4 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup packed brown sugar
- 2 eggs
- 1 Teaspoon vanilla
In a small bowl combine raisins, nuts and rum. Let stand 30 to 60 minutes. Meanwhile, in large saucepan, melt butter over low heat. Remove from heat and stir in chocolate until melted. Set aside.
Preheat oven to 350°F and butter an 8-inch square pan; set aside. In small bowl, combine flour, cocoa, baking powder and salt; set aside. Mix brown sugar into cooled chocolate mixture. Then, whisk in eggs and vanilla. Stir in dry ingredients and raisin-nut mixture with any remaining liquid. Spread in pan and bake at 350°F for 25 to 30 minutes.
Note: For even more kick, poke holes in top of brownies with toothpick or skewer and pour additional rum over all. Cool and cut into 12 bars.