Chocolate Carrot Brownies
|Unsalted butter||2 Tablespoon (For Greasing)|
|Bittersweet chocolate||8 Ounce|
|Unsalted butter||8 Tablespoon|
|Unbleached all purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Pecans/Walnuts||6 Ounce, chopped|
|Orange zest||1 Teaspoon, grated|
|Vanilla extract||1 Teaspoon|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
Preheat your oven to 350Â°F.line an 8 x 8 inch baking pan with aluminum foil, then lightly butter it.
Melt the chocolate and butter in a double boiler or over very low heat.
Stir to blend, then remove from the heat and set aside.
Sift the flour, sugar, and salt together into a large bowl.
With a wooden spoon, beat the eggs into the chocolate mixture one at a time.
Pour the chocolate into the flour mixture and blend well.
Stir in the carrots, pecans, orange zest, vanilla, and raisins.
Pour the batter into the prepared baking pan and place it in the middle of the preheated oven.
Bake until a knife or toothpick inserted in the center comes out clean, about 30 minutes.
Remove the pan from the oven and let the brownies cool on a rack.