Raisin Brownies with a Splash of Rum

chewy, chocolatey brownies get a delightful twist with sweet raisins and a splash of rum, adding a rich depth of flavor. Perfect for sharing with friends or enjoying as a cozy treat any time of day.

Simple Cooking Tips

Soak the raisins in rum for at least 30 minutes to let them plump up and absorb the flavor.
Use room temperature butter and eggs to help the batter mix smoothly.
Avoid overbaking to keep the brownies moist and tender; check with a toothpick around 20-25 minutes.

Ingredients 0/8

½ cup raisins 3 tablespoons rum 1 cup semi-sweet chocolate chips ½ cup light brown sugar 2 tablespoons cocoa powder ¼ teaspoon baking powder 2 eggs ¾ cup chopped toasted pecans

What Makes This Recipe Special

These brownies have a rich, fudgy texture with a delightful burst of sweetness from the raisins. The splash of rum adds a warm, aromatic depth that makes each bite feel special and comforting.

Step 1

Gently heat your oven to 325°F (165°C) and lining an 8-inch square pan with parchment paper. Toss the raisins into a small bowl, pour over the rum, and let them soak while you get everything else ready. Warm the whipping cream in a small pot over medium-low heat until it’s hot but not boiling, then take it off the heat and stir in the chocolate chips until they melt completely. Set this aside to cool a bit.

Step 2

In a separate bowl, sift together the flour, brown sugar, cocoa powder, baking powder, and cinnamon. Beat the eggs in one at a time, mixing gently after each addition. Pour the chocolate mixture into the dry ingredients and stir until everything’s just combined. Finally, fold in the soaked raisins along with any rum left in the bowl, plus the pecans. Spread the batter evenly in your prepared pan.

Step 3

Pop it in the oven and bake for about 30 minutes, or until the top feels dry and the edges are starting to pull away from the sides. Let it cool before cutting into squares and enjoying!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

How To Serve It Best

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of strong coffee or black tea pairs wonderfully to balance the sweetness and enhance the rum notes.

Storage Guide

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week, or freeze individual portions wrapped tightly in plastic wrap and foil for up to three months. Thaw before serving.

Frequently Asked Questions

Can I use another type of alcohol instead of rum?

Yes, you can substitute rum with brandy, whiskey, or even a non-alcoholic vanilla extract for a different flavor.

How do I make sure the raisins soak properly?

Let the raisins sit in the rum for at least 15 minutes to fully absorb the flavor.

Can I use regular sugar instead of brown sugar?

You can, but brown sugar adds moisture and a richer taste, so the texture might be slightly different.

What can I use if I don’t have toasted pecans?

Walnuts, almonds, or even no nuts are fine substitutes based on your preference.

How do I know when the brownies are done baking?

The top should feel dry and the edges start to pull away from the pan, usually around 30 minutes.

Can I make these dairy-free?

Use a dairy-free cream alternative to melt the chocolate chips and ensure the chocolate is dairy-free.

Is it necessary to line the pan with parchment paper?

It helps prevent sticking and makes it easier to remove the brownies, but you can grease the pan instead.

Can I prepare the batter ahead of time?

It’s best to bake the batter immediately, but you can refrigerate it for up to 24 hours before baking.