Rich Chocolate Brownies with Raisin-Chocolate Sauce
Servings
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 cups1 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
Instructions
Preparation
- 1 Brownies2 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 Sauce6 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 Serve8 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