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Rum Raisin Brownies

Rum Raisin Brownies

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Justine

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
  2. Combine the raisins and rum in a small bowl; set aside to soak.
  3. 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.
  4. 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.
  5. 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.
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Reviews

Dianne
6
5/10/2010

Oh My Gosh!!! This recipe is wonderful! My husband loves rum cake and brownies so this is the best of both worlds. I did make a couple changes NOT by choice by accident - I put too much rum in the raisins so I added about 1/4 more flour and it was marvelous.

EILISH40
4
8/5/2011

Wow! what a wonderful combination. I have a husband who loves rum so this is heaven - even with vanilla icecream. Could cut flour back by a tbsp. for a less cakey texture.

ahmom
4
5/11/2010

These were ok.