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Rich Chocolate Brownies with Raisin-Chocolate Sauce


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Rich Chocolate Brownies with Raisin-Chocolate Sauce


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Rich Chocolate Brownies with Raisin-Chocolate Sauce


  • Prep Time : 35 min
  • Cook Time : 15 min
  • Ready Time : 50 min


32 s


  • Rich Chocolate Brownies
  • 2-1/2 c. (1 1/4 pounds) butter, melted
  • 7-1/2 c. (2 1/2 pounds) granulated sugar
  • 1-1/2 tsp. salt
  • 1-1/2 tsp. coffee extrac
  • 1 tsp. ground cinnamon
  • 9 large whole eggs (1 pound, 1 3/4 cups)
  • 1 tbsp. vanilla extract
  • 4 c. (1 pound) gluten free all purpose flour
  • Raisin-Chocolate Sauce (about 3 cups)1 c. milk
  • 1 c. heavy cream
  • 1/3 c. (2 ounces) California raisins, puréed
  • 4 large (1 ounce) marshmallows, cut into small pieces
  • 3 tbsp. (1 ounce) coarsely chopped, roasted almonds
  • 4 oz. semisweet chocolate, coarsely chopped
  • 2 tbsp. (1 ounce) butter
  • 16 marshmallows; for garnish
  • Whole California raisins and chopped almonds; for garnish
  • Powdered sugar



1 Brownies
2 Preheat oven to 325°F. Oil two 9 x 13-inch baking pans; set aside.
3 Combine butter and sugar in bowl of mixer with a paddle. Add salt, vanilla, coffee extract and cinnamon; blend on low speed until very smooth. Add eggs, one at a time, and mix until smooth. Sift cocoa and flour together.
4 Add to mixture and stir until blended, about 1 minute. (Do not over mix.) Divide and spread batter evenly in prepared pans. Bake at 325°F for about 25 minutes. (Best when slightly under cooked.) Cut each pan into 16 pieces. Cool.
5 Raisin-Chocolate Sauce
6 Combine milk, cream, raisin purée and marshmallows in saucepan. Slowly heat and stir to melt marshmallows completely. Add almonds, chocolate and butter; stir constantly until chocolate is melted and sauce is smooth. Chill.
7 To Serve
8 Cut marshmallows for garnish in half. Arrange on sheet pan and broil just until beginning to caramelize.
9 plates. Divide and spoon Raisin-Chocolate Sauce over. Top each with a broiled marshmallow half and sprinkle with raisins and almonds. Dust with powdered sugar and serve.

Source: Chef Robert Del Grande and California Raisin Marketing Board

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