Chocolate Rum and Raisin Slice

This 'slice' is what I think North Americans might call a 'brownie'. It's easy to make (not many ingredients) and very 'more'ish. Quite a sophisticated taste and good to serve with after-dinner coffee or with morning or afternoon tea. Oh, all right, I might eat one or two after my evening meal..... and possibly after lunch..... and..................

It tastes even better after a couple of days in the fridge (the slice - not the cook) and it freezes well.

I should add that I've found the best chocolate to use for this recipe is an ordinary 'club' style dark eating-chocolate. I've tried the more expensive dark choc and the luxury-type cooking one.... neither worked as well as the cheaper variety.