Ingredients Jump to Instructions ↓

  1. 8 ounces bittersweet chocolate

  2. 1/2 cup unsalted butter

  3. 3/4 cup all-purpose flour

  4. 1/2 cup granulated sugar

  5. 1 teaspoon salt

  6. 3 eggs

  7. 1 cup finely shredded carrots (about 3 medium carrots)

  8. 3/4 cup chopped pecans -- or walnuts grated zest of

  9. 1 orange

  10. 1 teaspoon vanilla

  11. 1/3 cup dark raisins -- OR golden raisins

Instructions Jump to Ingredients ↑

  1. Preparation : Line an 8x8x2-inch baking pan with aluminum foil, then butter lightly; set aside. Melt chocolate and butter in top of a double boiler over simmering water. Stir to blend, then remove from heat and set aside. Sift flour, sugar and salt into a large bowl. With a wooden spoon, beat eggs into reserved chocolate mixture, one egg at a time. Pour chocolate mixture into the flour mixture; blend well. Stir in carrots, nuts, orange zest, vanilla and raisins. Pour batter into prepared baking pan. Bake in the middle of a preheated 350-degree oven about 30 minutes, or until a knife or toothpick inserted in the center comes out clean. Remove the pan from the oven and let brownies cool in pan on a wire rack. Cut into squares. Makes 16 brownies


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