Yield: 24 brownies
Measure | Ingredient |
---|---|
1½ cup | Light brown sugar; packed |
½ cup | Butter or margarine softened |
2 \N | Eggs |
1 teaspoon | Vanilla |
1½ cup | Flour; unsifted |
½ teaspoon | Salt |
½ teaspoon | Baking soda |
½ teaspoon | Baking powder |
½ cup | Raisins, chopped |
1½ cup | Carrots, finely grated |
½ cup | Walnuts, finely chopped |
Preheat oven to 350 F (moderate).
Grease a 9- by 13-inch baking pan.
Mix sugar and fat. Add eggs and vanilla; beat. Stir in dry ingredients. Add raisins and carrots; stir. Spread mixture into baking pan; sprinkle with walnuts. Bake about 40 minutes or until a toothpick inserted in center comes out clean. Cool; cut into squares.
Calories per brownie: About 150 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias