Rum Raisin Chocolate Brownies
By Rose Mary Mogan cookinginillinois
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
1 1/2 c
1 1/2 c
rum, or rum extract
milk chocolate chips, (11 1/2 oz. size)
eggs, room temperature
1 1/3 c
all purpose flour
butter, softened to room temperature
instant coffee granules, crushed
1 1/2-2 Tbsp
maraschino halves, drained & patted dry
1Preheat 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.
2In 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.
3Add 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.
4When 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.