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Rum Raisin Brownies

Rated as 4.33 out of 5 Stars

"These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!"
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55 m servings 189
Original recipe yields 16 servings (16 brownies)


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  1. Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
  2. Combine the raisins and rum in a small bowl; set aside to soak.
  3. 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.
  4. 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.
  5. 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

Per Serving: 189 calories; 11.4 20 2.9 34 21 Full nutrition

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Read all reviews 5
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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 i...

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.

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!

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 ...