Grease a 9” x9” square pan.

Melt the chocolate and butter in a saucepan over low heat.

Remove from heat and let cool.

Preheat the oven to 350°F.

Whisk the flour, baking powder, and cocoa powder. Set aside.

Beat the sugar, eggs, salt, and Rumtopf liqueur until creamy.

Pour the melted chocolate into the dough in a thin stream.

Turn the mixer speed down to low. Beat in the dry ingredients until just combined.

Give the Rumtopf fruit a rough chop and then fold it into the brownie batter.

Transfer the batter to the prepared pan.

Bake for 30 minutes.

Let cool, then sprinkle the top with powdered sugar.

Cut, plate, and serve.