Ingredients
6 ounces bittersweet chocolate, finely chopped
12 tablespoons unsalted butter, cut into 12 pieces
1/3 cup raisins
1 1/2 tablespoons water
1 1/2 tablespoons bourbon
1/2 cup all-purpose flour
scant 1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 large eggs
1 cup sugar
1/2 cup semisweet chocolate chips
Mint leaves for garnish (optional)

Directions

• Preheat oven to 300 degrees. Butter an 8-inch square baking dish, line with foil and butter foil; or use nonstick foil so you don't need to use butter.
• Place the chocolate and butter in a heatproof bowl and microwave on medium power for 1 minute; stir thoroughly. Microwave again for 15 to 20 seconds and stir. Repeat, if necessary, until chocolate is just melted (don't let it get too hot and watch it closely to avoid burning). Set aside.
• In a small saucepan, combine raisins, water and bourbon; bring to a simmer and cook 2 minutes. Remove from heat and set aside.
• Whisk together the flour, salt and cinnamon.
• In a large bowl, combine the eggs and sugar and beat on medium speed until thick and pale (about 2 minutes). Add chocolate mixture and beat on low speed until just combined. Add flour mixture and beat on low speed for 30 seconds (flour won't be completely incorporated). Finish mixing in the flour by hand with a rubber spatula. Fold in the raisins along with any liquid in the saucepan. Scrape the batter into the prepared baking dish. Sprinkle chocolate chips over the top and press slightly into the batter with a flat hand.
• Bake for 50 to 60 minutes, or until top is dry and crackled and a toothpick inserted in the center comes out almost clean (a few moist crumbs is good; wet means it's not done yet).
• Cool on a wire rack. Use the edges of the foil as handles and lift brownies out of baking pan. Transfer to a cutting board and cool completely (alternatively, refrigerating brownies makes them easy to cut if you don't mind chilling them). Cut into squares.