- 2 eggs
- 3 tablespoons vegetable oil
- 1 package (20.5-ounces) basic brownie mix
- 1-1/2 cups Sun-Maid Milk Chocolate Raisins or Sun-Maid Natural Raisins
- 1/2 cup finely chopped nuts (optional)
oven to 350° F. Coat two cookie sheets with cooking spray or line with parchment paper. STIR
eggs and oil in large bowl. Add brownie mix and stir until completely combined. Dough will be stiff. STIR
in 1 cup raisins. SPREAD
one-fourth of dough into a 1-1/2 x 10-inch strip on a prepared pan. Repeat with remaining dough, placing 2 strips on each cookie sheet with space for strips to spread. TOP
each strip with 2 tablespoons raisins and nuts, if desired. BAKE
20 minutes, until tops are set and slightly crinkled. Cool on baking sheets. SLICE
cooled strips diagonally into 1-inch wide pieces. Store in an airtight container.
Makes about 2-1/2 dozen.
Note: an 18.5-ounce brownie mix will make a moister dough and flatter cookies.