How to Make Yummy Chocolatey Raisinet Brownies

Chocolatey Raisinet Brownies. In a medium bowl, blend water, oil & eggs, then add brownie mix, chocolate chips [& nuts, if desired]. Remove from heat; cool to lukewarm. Using electric mixer, beat sugar and eggs in medium bowl until very thick and.

Made with Fruit Bowl's Yogurt Raisins, marshmallows and white chocolate, these truly scrumptious raisin brownies are filled with chewy fruit pieces for added texture. In a medium sized bowl, whisk together cocoa powder, flour, salt and baking powder. In small pan over low heat, melt butter with dark chocolate and vanilla until chocolate is melted. You can have Chocolatey Raisinet Brownies using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chocolatey Raisinet Brownies

Prepare 1 1/2 cup of granulated sugar.
It's 3/4 cup of unsweetened cocoa powder.
Prepare 1 cup of unsalted butter.
You need 3 tbsp of espresso coffee.
Prepare 2 of Large eggs.
Prepare 1 tbsp of Vanilla extract.
It's 1 cup of Unbleached Bread flour.
Prepare 1/2 tsp of Baking powder.
Prepare 1/2 tsp of Sea salt ground fine.
You need 1 cup of Raisinets.

In another bowl, beat eggs; add sugar and beat again. Then, add butter and dark chocolate mixture. Stir in flour mixture, raisins and one-half of chocolate chips. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat.

Chocolatey Raisinet Brownies step by step

Preheat oven to 350°F.
in large bowl mix sugar, softened butter and cocoa powder until smooth.
Add eggs and coffee mix until smooth.
In another bowl mix flour baking powder and salt evenly.
Add all dry ingredients to the mix until smooth.
Add raisins just mix for a minute or so and pour into 9 by 9 greased pan.
Place on center rack in oven and bake 20 to 25 minutes or until Center is not gooey, check with toothpick.
Remove from oven let stand so cool enough to remove from pan top with ice cream and enjoy. (Rocky road ice cream).

Set the bowl over the saucepan (making sure it sits above the water), and melt the chocolate gently, stirring frequently. Omit the rum raisins and whipping cream and just replace all three with rum raisin ice cream instead. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. In a medium-sized saucepan, melt butter and chocolate over low heat, stirring until smooth. With an electric mixer, beat sugar, eggs, and rum extract into chocolate mixture.