1. Place butter, flour, sugar, eggs and cocoa in a bowl and beat for 4 - 5 minutes until thick and creamy. Fold in pecan nuts and raisins. 2. Pour mixture into a buttered and paper lined Swiss roll pan (18cm x 28cm x 2cm) and bake at 160°C for 25 minutes or until cooked. Allow to cool completely. Cut brownie into 8 squares. 3. To serve, place brownie slice on a serving plate. Heat jam and water together 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.