A wonderful vegetarian substitute for the classic Caesar! On pasta, baked potatoes, or as a fantastic dip, this dressing is equally delicious!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 brownies |
Ingredients
- ½ cup raisins
- 3 tablespoons rum
- ⅔ cup whipping cream
- 1 cup semi-sweet chocolate chips
- ⅔ cup all-purpose flour
- ½ cup light brown sugar
- 2 tablespoons cocoa powder
- ¼ teaspoon baking powder
- ⅓ teaspoon ground cinnamon
- 2 eggs
- ¾ cup chopped toasted pecans
Instructions
- 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.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 21 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Meh. I hate when a new recipe with a non traditional way of preparation uses expensive ingredients and turn out meh. These were not cake-y for me, just crumbly. I love dark, dark chocolate but these needed a bit more sweet. I’ll crumble them into something – a chocolate truffle maybe and get some use out of them.
Want to try something really crazy but awesome? Omit the rum, raisins, and whipping cream and just replace all three with rum raisin ice cream instead. I used about 2/3 of a pint I had leftover in the freezer and heated that up enough to melt and mix the chocolate chips into. All other ingredients and steps remained the same, this substitution just reduced a bit of the prepwork to create a fantastic brownie with a subtle hint of rum raisin that my husband says “tastes a little bit like Christmas come early.” Will definitely whip up again and probably experiment some more with other ice cream flavors in the future!
This is more cake than brownie. I omitted the nuts because I was unsure of allergies. I frosted them with Rum buttercream icing. Oh, my!
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.
These were ok.
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.