METHOD

1. Preheat oven to 180°C (350°F). Line a 24cm x 34cm slice tin with non-stick baking paper. Place the raisins and rum in a small saucepan over medium heat. Cook, stirring occasionally, for 8–10 minutes or until the liquid has been absorbed. Mash roughly with a fork and set aside. 
   
2. Place the chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Remove from the heat and place in a large bowl. Add the sugar, eggs, flour, baking powder and cocoa and whisk well to combine. Add the raisin mixture and mix to combine. Pour into the tin and bake for 20–22 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin. Turn out and, using a 9cm tree-shaped cutter, cut 10 trees from the brownie. 
   
3. To make the icing, place the sugar and water in a small bowl and mix to combine. 
4. Spoon the icing into a piping bag fitted with a small round nozzle and pipe the icing onto the trees. Decorate with the cinnamon and star-anise to serve+. Makes 10
   

+ Remove the cinnamon sticks and star-anise before eating.