Preparation time: max 15 minutes
Cooking time: max 30 minutes
Serves: 18-24 peices
Dietary guidance: v
3 1-oz. squares (85 gr) unsweetended chocolate.
1/2 cup (125ml) butter or magarine.
1-1/2 cups (375 ml) granulated sugar.
1-1/2 teaspoon (7ml) Vanilla.
1-1/2 cups (375ml) all-purpose flour.
1 cup (250 ml) Sun-Maid natural raisins ( any raisins will do)
White icing tubes or pens.
Heat oven to 350°F (180ºC).Grease a 9x9 (2.5 L) or 9x13inch (3.5 L) baking pan.
Combine chocolate and butter in a large saucepan.
Heat over low heat until melted, stirring occasionally.
Remove from heat.
Stir in sugar (mix well).
Add eggs and vanilla (blend well).
Mix in flour and rainsins until evenly combined.
Spread into prepared pan.
Bake 9x9 inch (2.5 L) for 25-30 minutes.
9x13 (3.5 L) for 18-22 minutes.
Until top feels set when gently touchedCool completely.
Cut brownies with a sharp knife into approximatly 1-1/4 x2-1/2 (3x6 cm) peices.
Cut rounded corners on one short edge to shape a tombstone.
Place on rack or wax paper.
Decorate tombstone with icing.