Preparation:
Line an 8x8x2-inch baking pan with aluminum foil, then butter lightly; set aside.
Melt chocolate and butter in top of a double boiler over simmering water. Stir to blend, then remove from heat and set aside.
Sift flour, sugar and salt into a large bowl.
With a wooden spoon, beat eggs into reserved chocolate mixture, one egg at a time. Pour chocolate mixture into the flour mixture; blend well. Stir in carrots, nuts, orange zest, vanilla and raisins.
Pour batter into prepared baking pan. Bake in the middle of a preheated 350-degree oven about 30 minutes, or until a knife or toothpick inserted in the center comes out clean. Remove the pan from the oven and let brownies cool in pan on a wire rack. Cut into squares. Makes 16 brownies |
