Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 cups strong brewed coffee ( the stronger, the better!)
1 1/2 cups white sugar ( I would use less)
1/2 cup butter
1 cup raisins ( I would use less of these too)
1 teaspoon ground allspice ( I usually omit this, and double the cinnamon instead)
1 teaspoon ground cinnamon
Directions:
Preheat oven to 350 F (175 C).
Grease and flour a 9×13-inch pan.
Sift together the flour, baking soda and baking powder.
Set aside.
In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon.
Bring to a boil, remove from heat and set aside to cool to room temperature.
(A quick way of doing this is by placing the saucepan an ice-water bath, stirring the coffee-mixture to quicken the cooling process).
Stir in flour mixture until well combined.
Pour into a 9×13-inch pan.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.
Remove from the oven and let it cool completely before attempting to slice it into pieces, because this one tends to stick to the bottom of the pan, even after greasing and flouring.
A good way around this is to use parchment paper, but we don’t get that here, so I just cut the “brownies” in the pan; it’s a pretty messy job, but gives you all the more crumbs to pick at!
Serve this with a scoop of vanilla ice-cream (mmmm) and indulge!
Servings: 24
Time preparation: 30 min.
Time total: 80 min.