1/2 c Butter
4 oz Baking chocolate
4 Eggs, room temperature
1/4 ts Salt
2 c Sugar
1 ts Vanilla
1 c All-purpose flour, sifted
1 c Raisins, chopped
Preheat oven to 350 F. Melt chocolate and butter in a double
boiler and then cool mixture. (If you don't cool the mixture, your
brownies will be heavy and dry.)
Beat eggs and salt until light in color and foamy in texture and
gradually add sugar and vanilla. Continue beating until well creamed.
With a few swift strokes, combine the cooled chocolate mixture into
the eggs and sugar. (Even if you normally use an electric mixer, do
this manually.)
Before the mixture becomes uniformly colored, fold in the flour,
again by hand (overworking the dough tends to cause toughness).
Before the flour is uniformly colored, stir the raisin bits in
gently.
Bake in a 9x13-inch pan for about 25 minutes. Cut when cool.
Adapted from a recipe by: The Joy of Cooking
The original called for chopped pecans - JW
