1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/4 cups sugar
1 teaspoon vanilla
1 teaspoon spicy or dark rum
1/8 teaspoon Jamaican allspice (optional)
2 eggs
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Pre-heat oven to 350°F.

Grease 8 inch square baking pan, greasing only the bottom and leaving the sides ungreased.

In a medium saucepan, stir together chocolate and butter over low heat setting until smooth, about 5 minutes. Remove from heat. Stir in sugar.

Whisk in eggs, one at a time, stirring well after each addition. Stir in flour, baking powder and salt, vanilla and rum; stir only until mixture is smooth and all ingredients are combined.

Spread mixture into baking pan.

Bake for 25 to 35 minutes or until brownies just begin to pull away from sides of pan. Watch carefully near later stage of cooking period to prevent overbaking or brownies may become dry. If your brownies consistently are dry or overbaked, try reducing oven temperature by 25 degrees.

Allow to cool before slicing into squares.

Note: To make a double batch, double all ingredients and use a 13x9 inch baking pan. Bake 35 to 40 minutes.

VARIATIONS: Add one of the following - 3/4 cup walnuts, pecans, macadamia nuts, raisins, chocolate or peanut butter chips, or sprinkle chocolate chips over top just before baking.

If you like your brownies a little lighter, add 1/4 teaspoon baking soda and a teaspoon of molasses.

Submitted by: CM