Rich Chocolate Brownies with Raisin-Chocolate Sauce

Name: Rich Chocolate Brownies with Raisin-Chocolate Sauce
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 32 Servings
Ingredients: 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

Author:: Jamie Geller Test Kitchens
Publish date:: May 6, 2010

50minDuration
15minCook Time
35minPrep Time
32 ServingsServings

Ingredients

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

Preparation

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.