These brownies are not that easy to make so follow the steps below to make these delicious brownies now!
Tips for making this recipe:
Make-ahead: They are better the next day and can be frozen, well wrapped, for several weeks.Chocolate: The better the chocolate, the better the brownies.
Raisins: Choose plump and moist raisins. They will make a difference.
INGREDIENTS:
MAKES 16
- 115g/4oz/½ cup butter or margarine
- 50g/2oz/½ cup unsweetened cocoa powder
- 2 eggs
- 225g/8oz/generous 1 cup caster (superfine) sugar
- 5ml/1 tsp vanilla extract
- 40g/1½oz/⅓ cup plain (all-purpose) flour
- 75g/3oz/¾ cup chopped walnuts
- 75g/3oz/⅔ cup raisins.
STEPS:
- Preheat the oven to 180°C/350°F/ Gas 4. Line the base and sides of a 20cm/8in square baking tin (pan) with baking parchment and grease the paper.
- Gently melt the butter or margarine in a small pan. Remove from the heat and stir in the cocoa powder.
- With an electric mixer, beat the eggs, sugar and vanilla together until light. Add the cocoa mixture and stir to blend.
- Sift the flour over the cocoa mixture and gently fold in. Add the walnuts and raisins and scrape the mixture into the prepared tin.
- Bake in the center of the oven for 30 minutes. Do not overbake. Leave in the tin to cool before cutting into 5cm/2in squares and removing. The brownies should be soft and moist.
Calories: 220 kcal | Total Fat: 9g | Saturated Fat: 6g | Trans Fat: 0 | Cholesterol: 50mg | Sodium: 80mg | Potassium: 131mg | Total Carbohydrate: 32g | Dietary Fiber: 2g | Sugars: 24g | Protein: 3g | Calcium: 16mg | Iron: 2g;