| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Brownies | 30 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour; unsifted |
| 3/4 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 3/4 | ts | Salt |
| 3/4 | ts | Ground cinnamon |
| 1/2 | ts | Nutmeg; freshly grated |
| 1/2 | ts | Ground allspice |
| 1/2 | c | Golden raisins |
| 12 | tb | Unsalted butter; melted & cooled |
| 4 | tb | Shortening; melted & cooled |
| 1 | c | Light brown sugar, packed |
| 1/4 | c | Sugar |
| 3 | Eggs; extra large | |
| 1/4 | c | Maple syrup; pure |
| 1 | ts | Vanilla extract |
| 1 1/4 | c | Pecans; chopped |
INSTRUCTIONS
Recipe by: Brownies & Blondies, Lisa Yockelson Preheat oven to 350 degrees; butter and flour a 13 x 9 x 2-inch baking pan. Thoroughly mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a bowl. Toss the raisins with 2 tablespoons of the flour mixture. Whisk the butter, shortening, brown sugar, sugar and eggs in a bowl; beat in the maple syrup and vanilla extract. Pour over the dry ingredients, and stir to form a batter. Stir in the pecans and raisins. Pour and scrape the batter into the prepared pan; spread evenly. Bake for 27 to 30 minutes, or until just set and golden on top. Cool completely in the pan on a rack. Cut into bars. Remove from pan with a metal spatula; store in an airtight tin Recipe by matejka@bga.com Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Feb 01, 1998
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