I know, it’s an odd name for a brownie but in a minute you’ll see why I only make these once a year.
It’s not New Year’s yet so indulge while you still can C:
Start with 1/4 cup raisins plumped in rum overnight.
Beat 3 eggs with 2 1/3 cup sugar until it is pale and ribbon like.
Melt 6 oz of dark chocolate with 1/2 cup butter. Beat into the egg mixture. Try desperately to keep little fingers out of the bowl while you take a picture and fold in; the raisins (drain off the rum), 1/2 cup pecans, 2 T. coffee, 3/4 cup flour, 1/4 tsp baking powder and a pinch of salt. Place the brownie mixture in a buttered, 9×11 pan and bake for 30 minutes at 325. You want the brownies to be soft BUT still cooked through. Let cool and top with; 6 oz of melted chocolate, 8 oz cream cheese, 1/4 cup sugar and 2 eggs (beat the whole thing until smooth).