- Cook Time
- Prep Time
- 32 ServingsServings
- 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
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