JESSE GOLDSTEIN / THE LOVELESS CAFE
2 cups packed dark brown sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1 cup self-rising flour
½ cup unsweetened cocoa powder
1 ½ cups walnut pieces
½ cup semisweet chocolate chips
1. Preheat the oven to 350°F. Grease a 10-inch square cake pan, line the bottom with parchment paper, and grease the paper.
2. Place the eggs, brown sugar, almond extract, and vanilla in a bowl. With an electric mixer on medium speed, whip until thick and pale, about 5 minutes. Slowly beat in the melted butter. Stir the flour and cocoa powder over the mixture and fold it in. Fold in the walnuts, chocolate chips, and raisins. Turn the batter into the prepared pan.
3. Bake for about 40 minutes, until the batter rises and sets but is still slightly soft to the touch. Let the brownies cool completely in the pan.
4. To cut the brownies, briefly warm the bottom of the pan over low heat and invert the , brownies onto a flat tray. Remove the paper and place a cutting board on top of the brownies. Invert them again right side up and use a large sharp knife to cut them into squares or rectangles.