Caroline secretly suspects that the raisins in this recipe were her mother's innovation - and not, in her opinion, an improvement. But still, Sheila's grandkids think these are the best brownies ever.
4 28-g squares unsweetened chocolate, (4 oz)
1/2 cup butter
4 eggs
1/4 tsp salt
2 cups granulated sugar
1 tsp vanilla
1 cup all-purpose flour
1 cup raisins, or chopped nuts
Preheat oven to 350°F (180°C). Grease a 9 x 13 in. (23 x 33 cm) baking pan.
In a small saucepan over low heat, melt together the butter and chocolate, stirring until smooth. Remove from heat immediately, and let cool for a few minutes.
In a mixing bowl, with an electric mixer (or a whisk) beat the eggs with the salt until light in colour - about 3 minutes. Add the sugar, beating just until the mixture becomes light and creamy, another 2 or 3 minutes. Now, by hand, fold in the chocolate mixture, just until combined. Add the vanilla and the flour, stirring just until smooth. Fold in the raisins or nuts, whichever you're using, but don't overbeat the batter.
Pour into the prepared pan and bake for 25 to 30 minutes, or until done but still moist and fudgy. (Don't overbake.) Let cool in the pan, then cut into squares.