1 hr 20 min
3-ounces (3 squares) unsweetened chocolate
1/2 cup butter or margarine
1-1/2 cups granulated sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup Sun-Maid Natural Raisins
White icing tubes or pens
Heat oven to 350° F. Grease a 9x9 or 9x13-inch baking pan.
Combine chocolate and butter in a large saucepan. Heat over low heat until melted, stirring occasionally. Remove from heat.
Stir in sugar; mix well. Add eggs and vanilla; blend well.
Mix flour and raisins until evenly combined.
Spread into prepared pan.
Bake 9x9-inch pan for 25 to 30 minutes or 9x13-inch pan for 18 to 22 minutes until top feels set when gently touched. Cool completely.
Cut brownies with a sharp knife into approximately 1-1/4 x 2-1/2 inch pieces. Cut rounded corners on one short edge to shape a tombstone.
Decorate tombstones with icing as desired.
Arrange tombstones upright on tray to create graveyard (apply small amount of icing on bottom of brownies to stick to tray if necessary).