Perfect to pack for a picnic’s grand finale or as a special after-supper treat, tucked into a brown bag for school or office, or as a just-for-the-heck-of-it snack, brownies just never fail to please.

This is the quintessential classic brownie recipe, one that you will use again and again.

INGREDIENTS
A little oil, for preparing the pan
2 1/8 cups (1 1/4 pounds) semisweet chocolate, broken into pieces
1 cup unsalted butter, diced (2 sticks)
3 tablespoons fresh, strong coffee
3/4 cup soft brown sugar
3 eggs, beaten
3/4 cup unbleached all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup raisins, or half raisins and half walnuts
1 teaspoon pure vanilla extract

1. Preheat oven to 375F.

2. Lightly oil an 8 x 11-inch baking pan.

3. Melt chocolate and butter in a heatproof bowl over a saucepan of gently boiling water.

4. While the coffee is hot, add sugar to it, making sure it dissolves. When cool, beat in the eggs.

5. Combine the remaining ingredients together in a bowl. Add melted chocolate to the egg mixture and combine well. Fold into the dry ingredients.

6. Pour batter into prepared pan and bake in preheated oven for about 45 minutes, or until just firm to the touch.

7. Cut into squares and serve warm or room-temperature.