It wasn’t always the case.
- 1/2 cup 70g walnuts, toasted and coarsely chopped
- 6 oz. 170g bittersweet chocolate, broken into medium pieces
- 4 oz/1/2 cup (110g unsalted butter)
- 1/2 cup + 2 Tbs. whiskey (I use jack daniels, regular or honey)
- 3/4 cups raisins
- 1 cup granulated sugar
- 2 large eggs (room tº)
- 1/4 teaspoon salt
- 1 cup + 2 Tbs. (160g unbleached all-purpose or pastry flour)
- Unsweetened cocoa powder (for dusting (optional))
- Preheat oven to 325ºF/170ºC degrees.
- Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 5 to 8 minutes. Set aside while they cool. Coarsely chop before adding.
- Preheat the oven to 350ºF/180ºC degrees.
- Lightly spray or butter a 9-inch square pan. Line it with parchment paper or foil that hangs over two sides; it will be easy to lift the foil and take the baked brownies out of the pan before cutting.
- Melt the chocolate and butter together, in the microwave or over boiling water (be careful water doesn’t touch the bowl).
- In a small saucepan over low heat, heat 1/2 cup of the whisky with the raisins, stirring constantly to prevent the liquid from burning the sides of the pan. Cook until the liquid is bubbly and almost reduced, about 5 minutes. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment (or a hand-held electric mixer), beat the sugar, eggs and salt until thick and light, 2-3 minutes.
- Add the flour in three batches, turning the mixer off before each addition and mixing on low until combined. Remove the bowl from the mixer and stir in the melted chocolate mixture.
- Stir in the raisin mixture, walnuts, and remaining 2 Tbs. whisky.
- Pour into the prepared pan and spread to an even thickness.
- Bake for 20 to 25 minutes, until firm to the touch.
- Cool and refrigerate. Before serving, cut into squares (easier if they are cold from the fridge). If desired, sift a fine layer of cocoa powder over the surface, brushing off the excess cocoa for a velvety finish.