Ingredients
Units
- 1/2 cup walnuts, toasted and coarsely chopped
- 6 oz (170g) semisweet chocolate, broken into medium pieces
- 1/2 cup unsalted butter
- 1/2 cup + 2 tablespoons whiskey (I use jack daniels, regular or honey)
- 3/4 cups raisins
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons (160g) unbleached all-purpose or cake flour
- Unsweetened cocoa powder, for dusting (optional)
Instructions
- Preheat oven to 325ºF/170ºC
- 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.
- Increse the oven temperature to 350ºF/180ºC
- 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 in 10 second spurts, whisking every time, or over a saucepan of 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 parts, mixing on low until combined. You can do this part with a spatula too.
- 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 even out.
- Bake for 20 to 25 minutes, until barely jiggling in the center.
- Cool on a wire rack, wrap in plastic and refrigerate.
- Before serving, cut into squares (easier if they are cold from the fridge). If you want, sift a fine layer of cocoa powder over the surface, brushing off the excess cocoa for a velvety finish.
Notes
- Organization:Â read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time:Â keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.Â
- Make-ahead: they are better the next day and can be frozen, well wrapped, for several weeks.Â
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Raisins in brownies: choose plump and moist raisins as they will make a difference. If you have old, dry raisins, boil them in water for a minute and let them cool in the water. If needed, repeat the process. The raisins should plump and soften.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American