- 1/2 cup raisins
- 3 tablespoons rum
- 2/3 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 2/3 cup all-purpose flour
- 1/2 cup light brown sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/3 teaspoon ground cinnamon
- 2 eggs
- 3/4 cup chopped toasted pecans
- Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
- Combine the raisins and rum in a small bowl; set aside to soak.
- 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.
- 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.
- 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.