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| General Category : Cookies-Bars-Squares |
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| Food Group : Eggs, Grains, Fruits, Nuts, Chocolate and Sweets |
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| Preparation Method : Bake |
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| These are brownies with real adult taste. Try to find already seeded lexia raisins for convenience; you can substitute dried muscat grapes, if desired. |
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Ingredients
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3-1/2 oz (100 g) bittersweet chocolate |
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1/2 cup (125 mL) unsalted butter, diced |
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1/2 cup (125 mL) seeded lexia raisins |
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1 cup (250 mL) all-purpose flour |
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2 eggs |
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3/4 cup (175 mL) granulated sugar |
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1/4 cup (60 mL) brandy |
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1/4 tsp (1 mL) salt |
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1/4 tsp (1 mL) baking powder |
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1/2 cup (125 mL) chopped walnuts |
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4 oz (125 g) milk chocolate, chopped |
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Glaze: |
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1/4 cup (60 mL) icing sugar |
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2 tsp (10 mL) brandy |
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Preparation
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In heatproof bowl set over barely simmering water, melt bittersweet chocolate and butter, stirring until smooth. Let cool.
Mix raisins with 1 tbsp/15 mL of the flour; set aside.
With electric mixer, beat eggs and sugar until thickened and pale; beat in brandy, then chocolate mixture. In bowl, whisk together remaining flour, salt and baking powder. Beat into batter until fully incorporated. Fold in 2 tbsp/30 mL of the walnuts, raisins and milk chocolate. Spread batter evenly in parchment paper–lined, buttered and floured 8-inch/2 L square metal baking pan. Sprinkle with remaining walnuts. Bake in centre of 350°F/180°C oven until tester inserted in centre comes out with crumbs adhering to it, 25 to 30 minutes. Let cool on rack.
Glaze: Mix together icing sugar and brandy until smooth. Brush over hot brownies; let cool completely. Remove from pan; cut into 25 squares with serrated knife.
Makes 25 servings.
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Nutritional information
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Per serving: about 157 cal, 2 g pro, 8 g total fat (4 g sat. fat), 18 g carb, 1 g fibre, 26 mg chol, 36 mg sodium. % RDI: 2% calcium, 5% iron, 4% vit A, 5% folate.
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Source
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Homemakers Magazine: May 2006
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