Prep 30 mins
Cook 40 mins
This recipe, with it's rum-soaked raisins, comes from the 2005 cookbook, The Brownie Lover's Bible, & is not exactly meant for kids! Preparation time does include the time needed for the raisins to get plumped with the hot rum!
- 3⁄4 cup dark raisin
- 1⁄3 cup rum (a generous 1/3 cup!)
- 7 tablespoons unsalted butter
- 4 ounces unsweetened chocolate
- 4 ounces milk chocolate
- 3⁄4 cup brown sugar, packed
- 1 tablespoon molasses
- 3 large eggs
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1 cup miniature marshmallow, DIVIDED
- 3 ounces walnuts, toasted & coarsely chopped
- In a small saucepan combine raisins & rum & bring to a boil, then shake the pan to coat the raisins completely.
- Remove from heat & let raisins set in the hot rum for about 20 minutes or so.
- Preheat oven to 300 degrees F & line a 9-inch square baking pan with overhangind parchment paper.
- In a heavy saucepan melt butter & both chocolates over low heat, whisking until smooth.
- Blend in the sugar & molasses, then add the eggs & whisk until smooth.
- Add flour & salt & whisk until blended.
- Drain any excess rum from the raisins, then carefully fold in the raisins & 1/2 cup of the marshmallows.
- Pour into prepared pan & spread until even.
- Spread the remaining 1/2 cup of marshmallows evenly over the top, then sprinkle the walnuts in between the marshmallows to completely cover the top.
- Bake for 35 minutes, then remove from oven & let cool on a wire rack before lifting out of the pan!
- Serve warm & ENJOY!
Made these for the DS, my neighbor, and I, as they came over for dinner, and these were VERY GOOD. Definately could thast the rum, and used Hershey plain candy bar, melted for the milk chocolate. Great brownies. Made for New Zaar tag