Whooo man are those rum soaked/flamed raisins good! I used Captain Morgan Tattoo rum since it was the only dark rum I had in the house. It gave the raisins a delicious vanilla and spice flavor. I used craisins for the snails awhile back, so this was my first taste of these. Nummy!
The brownies came together easily, although they took a little longer than your basic brownie recipe. Not the recipe you reach for when the husband (or best friend) looks over at you at 9pm and says, "You know, some brownies would be nice. Hint. Hint. I love youuuu!" (Okay, the best friend is usually more demanding and/or rude. Heh.)
I used the cinnamon (in for a penny, ie raisins...) and the taste in the batter was very subtle. I don't think I could taste it at all once the brownies were cooked. But the raisins were a lovely addition of sweet and slightly spicy when I got to one. I might even bump those up a bit next time. I can't wait to try these when they're room temperature...
This week's recipe was chosen by Di of Di's Kitchen Notebook. Head over there to see the recipe and her beautiful pictures.