By Chef Jill Sandique
90 g semisweet or bittersweet chocolate
115 g grams unsalted butter
2 large eggs
200 g grams granulated sugar
2.50 ml vanilla extract
Pinch of salt
65 g all-purpose flour, sifted
30 g U.S. walnuts, coarsely chopped
30 g U.S. pecans, coarsely chopped
80 g California Natural Raisins
60 g California Golden Raisins
Method
1
Preheat oven to 177°C. Grease and line a 21-centimeter square pan. Set aside.
2
Melt chocolate and butter in a double boiler (or microwave oven). Cool slightly.
3
In another bowl, whisk together eggs, granulated sugar, vanilla and salt just until combined. Add the melted chocolate-butter mixture. Blend well. Sift flour over liquid and stir to combine.
4
Fold in U.S. nuts, California Natural Raisins and California Golden Raisins. Pour batter into prepared pan.
5
Bake for 30 to 35 minutes or until done. Cool completely. Cut into squares.
CategoryCakes and PastriesCooking MethodBake, Stir
Ingredients
90 g semisweet or bittersweet chocolate
115 g grams unsalted butter
2 large eggs
200 g grams granulated sugar
2.50 ml vanilla extract
Pinch of salt
65 g all-purpose flour, sifted
30 g U.S. walnuts, coarsely chopped
30 g U.S. pecans, coarsely chopped
80 g California Natural Raisins
60 g California Golden Raisins