RUM RAISIN CHOCOLATE BROWNIES

Rum Raisin Chocolate Brownies image

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...

Provided by Rose Mary Mogan

Time 50m

Number Of Ingredients 17

Ingredients

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

Steps:

1. 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.NOTE: If not using rum cover with a small amount of water & FOLLOW DIRECTIONS FOR USING RUM.
2. 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.
3. 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.
4. 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.