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Coffee Brownies
Once, when I was away at college, my grandmother made these brownies and sent them to me in the mail. Unfortunately, Nana wasn't very good at packing things. She had made the brownies in a foil pan, then put the pan into a box and mailed the box. With all the tossing about through the delicate hands of the U.S. Postal Service, what arrived at my dorm room was a giant coffee brownie ball. Of course, we still ate it!
These are more cakey than the traditional brownie, but they taste great.
1 cup raisins
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3/4 cup shortening
2 cups brown sugar
2 eggs
1 cup hot coffee
1 cup walnuts, chopped
Soak the raisins in hot water for 5 minutes, drain well. Preheat oven to 350 degrees F.
Sift the dry ingredients together. Cream the shortening and sugar; add eggs and beat well. To the creamed mixture, add dry ingredients alternately with the hot coffee. Mix well then stir in the raisins and nuts.
Turn batter into a greased 10x15-inch baking pan. Bake at 350 for 22-30 minutes, until toothpick inserted in center comes out clean. Let cool in pan on a wire rack.
Make a simple icing with 2 cups confectioners sugar, 2 tsp. melted shortening, and enough water to make the icing of spreading consistency. Frost brownies while they are still slightly warm.
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