Teacher’s Favorite

These special orange and raisin brownies are based on a recipe given to me by a good friend and fellow cooking teacher, Kathy Fleegler of Cleveland. A combination of melted chocolate and butter combined with flour, sugar, eggs, walnuts and raisins soaked in orange juice, the brownies are incredibly moist and bursting with flavor.

ORANGE AND RAISIN BROWNIES

1/4 cup fresh orange juice

2/3 cup raisins

5 ounces semisweet chocolate, cut into small pieces

1/2 cup unsalted butter, cut into small chunks

2 large eggs

1 cup granulated sugar

1 teaspoon vanilla

3/4 cup flour

1/2 teaspoon baking powder

1 1/2 teaspoons grated orange zest

1/2 cup chopped walnuts

Powdered sugar

Heat orange juice in small saucepan over medium heat just to warm. Place raisins in small bowl and pour warm orange juice over. Let raisins marinate 8 to 10 minutes.

Melt chocolate and butter in top of double boiler set over simmering water. Stir often until mixture is smooth. Remove from heat and set aside.

Beat eggs in bowl on medium speed. Gradually add granulated sugar in thin stream and beat until mixture is pale-yellow in color and thickened. Add vanilla and melted chocolate mixture. Then, on slow speed, mix in flour, baking powder and orange zest. Stir in raisins with any orange juice in bowl along with walnuts. Pour batter into 9-inch-square baking pan sprayed with non-stick cooking spray and lightly coated with flour. Spread top evenly with spatula.

Bake brownies on center rack of oven at 350 degrees until top is firm and wood pick inserted in center comes out slightly coated but not wet, 30 minutes. Remove brownies from oven and cool to room temperature in pan. Cut brownies into 16 squares. Dust lightly with powdered sugar to taste. Makes 16 squares.