RUM RAISIN BROWNIES

Yield: 24 brownies

1/4 C each, dark and white raisins
1/4 C dark rum
1/2 C unsalted margarine
4 oz. unsweetened chocolate
1 oz. semisweet chocolate
1 1/4 C sugar
3 eggs
1 C flour
Dash each: cinnamon, salt
1/2 C coarsley chopped pecans
1 egg white
2 T sugar

Melt margarine and chocolates; cool slightly. Beat 1- 1/4 C sugar and eggs until thick and foamy.
Beat in chocolate mixture. Stir in flour, cinnamon, and salt. Fold in raisin mixture and pecans.

Pour in greased 9-inch square baking pan. Beat egg white and 2 T. sugar until stiff. Swirl egg
white mixture into top of batter to give marbled effect. Bake at 350 for 25 minutes, or until set
but still moist. Cool completely on wire rack before cutting.