Plump raisins, pecans and a splash of orange liqueur really elevates the humble chocolate brownie to new heights.
Soak the raisins in the Grand Marnier for at least 2 hours and preferably loads longer – 24 hours if you can - stirring them occasionally.
Preheat the oven to 170c. Base-line a 20cm (8”) square shallow baking tin.
Put the chocolate and the butter into a bowl and melt gently over a pan of barely simmering water. Stir in the two sugars and the vanilla extract.
Beat in the eggs, one at a time, and then mix in the flour and the pecans. Don’t overdo the mixing. Oddly, but successfully, a brownie batter is better if it is a little unevenly mixed. And you really don’t want to get too much air into the mixture. Think fudgy all the way.
Scrape into the prepared tin. Bake in the centre of the oven for about 30-45 minutes until set but not solid. Cool in the tin, then cut into squares.
Store in an airtight tin those squares that are not gobbled up within the next hour!
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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