| 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
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”