1 cup raisins
1/4 cup dark rum
3/4 cup (1 1/2 sticks) unsalted butter
4 (1 ounce) squares unsweetened chocolate
2 cups granulated sugar
4 large eggs
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
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Preheat oven to 350 degrees F. Butter a 13 x 9 x 2-inch metal baking pan.
Soak raisins in rum in bowl until plump, about 30 minutes.
Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until a wooden pick inserted into center comes out with moist crumbs attached, about 20 minutes.
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Cool brownies in pan on rack. Cut into squares.
Makes 16 brownies.
