Place butter, flour, baking powder, sugar, eggs and cocoa in a bowl and beat for 4 - 5 minutes until thick.

Fold in pecan nuts and raisins.

Pour mixture into a buttered and paper lined Swiss roll pan (18cm x 28cmx 2cm) and bake at 160°C for 25 minutes or until cooked.

Allow to cool completely.

Cut brownie into 8 squares.

To serve, place brownie slice on a serving plate.

Heat jam and water in a saucepan, add strawberries and toss to combine and heat through.

Remove from heat.

Place a scoop of strawberry ice-cream on brownie base and dollop warm strawberries onto the plate.

Dust plate with icing sugar and serve immediately.

Chocolate Brownie can be made up to 2 days before required.

Store in an airtight container to maintain freshness.