This photograph is but a peek into the irretrievable past. How so? Because I’ve eaten all these already. Don’t judge me. I might even make them again this weekend. I’ll start by preheating my oven to 300 and preparing a baking pan as in the previous brownie recipe. Then I’ll combine my dry ingredients in a bowl and whisk them together to combine:
Next I’ll turn my attention to the raisins. I’ll put them in a small sauté pan over high heat and add the water.
Once they’re softened like so, I’ll flame them in the rum (not shown since I’d set my camera on fire).
Then I’ll melt the chocolate. I’ll break it up into pieces and microwave it for 20 second, stir it, and give it another ten seconds. I’ll stir for another 30 seconds or so, then zap it again for ten and so on, until it’s all melted.
The I’ll add the butter…
…and stir until it’s roughly smooth.
After that, it’ll be batter time. I’ll put the eggs and sugar together in the bowl of a mixer and beat on medium-high until they’re pale and frothy, about two minutes.
With the mixer on low I’ll add the chocolate mixture…
…and stir until a thick batter forms, about 30 seconds.
I’ll do the same with the dry ingredients…
…and I won’t worry that all the flour isn’t incorporated after 30 seconds.
Lastly I’ll fold in the raisins by hand, and in the process, incorporate the last of the flour.
Then I’ll scrape the batter into a pan.
I’ll bake it for 50 minutes to an hour, cool it on a rack, and lift the whole thing out by the foil. Lastly I’ll cut the brownies into two inch squares and eat them greedily. Yeah…that’s exactly what I’ll do. And I’ll have absolutely no regrets.