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1
Preheat oven to 180c (Fan)
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2
Break chocolate into a glass bowl and sit over a saucepan of slowly simmering water. This will melt the chocolate without splitting the cocoa solids and cocoa butter, but make sure the glass bowl is not touching the simmering water.
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3
In another bowl, use an electric mixer to whisk butter and sugar together. Once butter is creamed add eggs one at a time (this makes sure mixture does not split and curdle).
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4
Next, chop the raisins finely and add to the butter/sugar mix.
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5
Next, pour and melted chocolate in to the mixture and mix together, then slowly start adding the flour, cocoa powder and baking powder (sieve flour to remove lumps).
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6
Once mixture is well mixed, you can add any extras you like, ie 25g of fudge pieces, 25g of chocolate drops, 25g of small marshmallow pieces.
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7
Line a large baking tray with buttered grease proof paper (use wrapping from butter to grease as this will still have some butter on it, or use a few squirts of spray oil). Now pour in your mixture about an inch thick and place towards the top of the oven and bake for between 15-20 minutes.
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8
Test brownie by placing a skewer or toothpick in and pulling it out, it should come out clean. You can also test by giving it a little wobble. If it seems to be still too liquid under the crust then give it a few more minutes. It's best to have a slightly underdone brownie than overdone as the flour will still set as it cools.
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9
Once cooled, dust with icing sugar, cut in to squares and enjoy.
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10
Best served slightly warmed up with some ice cream and fudge sauce!!
