These lovely moist and chewy Chocolate Raisin Brownies are simply scrumptious!
Preheat the oven to 150C, 300F, Gas Mark 2. Lightly grease and line a 23cm (9in) square cake tin with parchment paper.
In a large mixing bowl, cream together the brown sugar, fromage frais and low-fat spread.
Add the beaten eggs and flour a little at a time to the cream mixture in the bowl, beating well.
Stir in the cocoa powder, milk, baking powder and raisins. Then beat the mixture until it is smooth in consistency.
Spoon into the prepared cake tin and bake in the centre of the oven for 45 minutes until well risen and firm to the touch.
Allow to cook before removing from the tin. When cool, cut into 16 squares.
If not serving straight away, store the brownies in the refrigerator for up to 2 days.
Soak the raisins in coffee overnight for a rich coffee mocha flavour.