Rum Raisin Chocolate Brownies

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

12 to 16 depending on appetites
20 Min
30 Min

I ordered a 9X9 square springform pan, and this recipe was attached to it. I did make a few changes to the top of it, but the ingredients and measurements stayed the same. I changed how the raisins were done, by doing them in the microwave, instead of waiting for 2 hours to let them soak as suggested in the original recipe. I also changed the way it was put together, and the results were very pleasing and tasty. My husband was happy & that made me happy. The original recipe did not have a frosting, but I added one as I did the Cherries and the chocolate drizzle. Moist Tasty & filled W/ raisins

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1 1/2 c
golden raisins
1 1/2 c
chopped walnuts
6 Tbsp
rum, or rum extract
1 stick
1 pkg
milk chocolate chips, (11 1/2 oz. size)
4 large
eggs, room temperature
1 c
1/8 tsp
1 tsp
1 1/3 c
all purpose flour
2 c
powdered sugar
1/2 stick
butter, softened to room temperature
2 tsp
instant coffee granules, crushed
1 1/2-2 Tbsp
1/4-1/3 c
chocolate syrup
maraschino halves, drained & patted dry

Directions Step-By-Step

Preheat oven to 350 degrees F.Brush the bottom & sides of pan with melted butter, or use none stick cooking spray/Baking Magic. In a small bowl add the raisins, and then pour the rum over raisins then stir, and microwave for 1 1/2 minutes then stir, then microwave an additional 1 1/2 minutes. Remove from microwave cover and allow to steep till completely cooled, drain rum if there is any left, and wait to add raisins to brownie batter.
In a separate medium size bowl, add 1 stick of butter, and the full bag of chips, and microwave for 1 1/2 minutes then stir till chips are melted. If not melted return to microwave in 30 second increments, stir till melted.
Add the sugar, salt & cinnamon and beat till mixed, then add the 4 eggs, and beat again for about 2-3 minutes. Stop and add the raisins and nuts, beat till mixed. Remove beater, and then fold in the flour with a large spoon. Then pour into prepared pan, and bake in preheated oven for 30 minutes. Then remove from oven and allow to cool completely, till brownies pull away from sides of pan slightly.
When cool run a knife under base of brownie all the way around to loosen from base & transfer brownie to a large platter. Prepare frosting by adding 1/2 stick of soften butter to a small bowl, along with powdered sugar, crushed coffee granules, and beat till mixed well, add milk as needed to make of spreading consistency. Frost top of brownie. Then top brownie with maraschino cherry halves, and drizzle top with chocolate syrup if desired.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Alcohol
Regional Style: American
Collection: Terrific Toppings
Other Tag: Quick & Easy

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Stormy Stewart karlyn255
May 22, 2012
Oh my Rose Mary. The name didn't exactly get me running here infact I didn't until I saw the picture at the top of a groups page. WOW! what an amazing looking cake.
Rose Mary Mogan cookinginillinois
May 22, 2012
Thank you Stormy. They are brownies, made in a square springform pan. They are really good too, very chocolaty, I made it with Ghiradeli Chocolate Chips, and that makes it rich, moist, tasty and very good, filled with lots of nuts, and moist from the plump raisins. Thanks for your comments. It will become one of my husbands favorite brownie recipes. Thanks so much for sharing the recipe with the other groups Stormy.
Phyllis Lively PhyllisBaker
May 23, 2012
OK - I give up. Takes me all day to make a meal and you whip up these magnificent gorgeous meals and desserts in a flash AND you type and post your recipes! I'm over-the-top impressed. WOW - this one is a must try too.
Dang Lady Rose - ALL your recipes are a must try. I don't have enough years left in this lifetime to eat 'em all - much less make them all too! You're the best. Looks like you've got another blue ribbon winner here. Love it. and LOL, I'm richly amused by your comment that this recipe serves 12 to 16, depending on appetites. That IS funny..... not 12 to 16 in this house - not with chocolate - not in this house. Gimme a fork...... one serving!
Straws Kitchen CinCooks
May 23, 2012
Hi Sis...been wondering how you are feeling, I pray you are doing better.
This is just beautiful and sound like a recipe I would love (except for the walnuts, since I'm allergic to them)....and will need to adapt it into a sugar-free dessert.
With that being done....WOW, what a great post you have here.
Rose Mary Mogan cookinginillinois
May 23, 2012
Phyllis, you just make my day when ever I read your comments. I laugh through the entire post. I am so glad that you are the life of the party, when ever you post. I am glad I impress you Yellow Rose with my recipes. Yes I can understand your amusement about the number of servings, I am sure it would not make 16 servings in my house either, but for normal appetites it would. LOL, there are no normal appetites in my household. Pork Chops that are cut 1 1/2 inch thick my husband can eat 3 with no problem, always starts out with two, then adds to the plate, Grilled Pork Chops but he is the skinny one in the family. My how I envy him It would be nice to win a Blue Ribbon in the dessert category, since that is what I love making most, although I can do a little bit of everything when it comes to cooking, but baking is at the top of my passion list. Smile.
Rose Mary Mogan cookinginillinois
May 23, 2012
Thanks Yellow Rose for spreading the word with other groups about my recipe. I really appreciate it. You ROCK GIRL.
Rose Mary Mogan cookinginillinois
May 23, 2012
Hi Cindy, this recipe is one where you could leave out the nuts, if you are allergic to them, perhaps you could use another type of nut, if you are not allergic to ALL nuts. Ghiradeli Chocolate is just Awesome, it is so much better than regular chocolate chips, although I do admit, it does cost quite a bit more, but really does make a difference in the finished product. You can easily substitute Splenda for baking for the sugar, and I suppose a bitter sweet chocolate instead of a milk Chocolate. Best of luck should you decide to make the changes and try it. I am sure you are aware that when you substitute Splenda for sugar when baking you need to add POWDERED MILK, & bAKING SODA, TO MAKE UP FOR THE LOST WEIGHT FROM THE LACK OF SUGAR. I HAVE TRIED IT MANY TIMES AND IT REALLY DOES WORK.Add 1/2 CUP POWDERED MILK PLUS 1/2 teaspoon Baking soda for every 1 cup of sugar that is substituted with Splenda. I think those are correct, I can check to make sure if you like.
Sea Sun Seasun
May 24, 2012
OMG! Those look fantastic!
Rose Mary Mogan cookinginillinois
May 25, 2012
Thank you Sea, they were so moist and chewy, and very nutty. You can leave the topping off if you like, but I thought it would add a new dimension in flavor, and it was very good. I was proud of this creation. Thanks again for your comment. Have a safe Holiday weekend.
Sea Sun Seasun
May 25, 2012
Rose Mary, I also forgot to tell you that your husband must be incredibly spoiled! :-p My goodness I thought MY hubby was spoiled...LOL. Not to mention our kids, huh?

You have a great holiday weekend too. :-)
Rose Mary Mogan cookinginillinois
May 25, 2012
Thank you Sea,Yes he is very spoiled, he acts like he lives in a restaurant,LOL, he will often times call in what he wants me to make for dinner and I obleigh(sp) Make it happen LOL. I try to make up for what he was not accustomed too before, so it makes me happy that he enjoys most of my creations, and I get someone to test them on. Smile Take care.