GF Brownie with Raisins

Gluten-Free Brownie with Raisins

Submitted by: Craig Ponsford – Ponsford’s Place – San Rafael, CA

FORMULA

Total Formula
Metric/kg Bakers %
Cocoa Powder 0.337 55.00
Brown Rice Flour 0.245 40.00
Potato Starch 0.184 30.00
Tapioca Starch 0.184 30.00
Salt 0.015 2.50
Baking Powder 0.009 1.50
Brown Sugar 0.919
Raisin Juice Concentrate 0.919
Butter, Unsalted 1.103
Eggs 0.460 75.00
Vanilla 0.049 8.00
Orange Zest 0.025 4.00
Golden Raisins 0.306 50.00
Orange juice 0.245 40.00
Bittersweet Chocolate 0.800 80.00
Heavy Cream 0.200 20.00

PROCEDURE

  • One day in advance, macerate raisins in Orange juice with zest* (do not drain excess).

Dough

  • Mix butter, raisin juice concentrate and sugar in a planetary mixer fitted with a paddle, on medium for 5 min until pale and fluffy.
  • Add eggs two at a time, whipping until smooth between each addition, add vanilla and mix until dispersed.
  • Sift together flours, cocoa powder and other dry ingredients.
  • Add to mixing bowl on lowest speed until nearly incorporated.
  • Add juice and raisins and mix until consistent.
  • Scoop 50 g each into scalloped paper molds, or 2 kg per 1/2 sheet, greased, with parchment.

Baking

  • Bake at 325˚F on low convection for 20 minutes.
  • Cool on rack.

Ganache

  • Chop chocolate into small pieces.
  • Bring cream to a simmer, pull off heat and pour over chocolate, let sit for 5 minutes and whisk gently until shiny and smooth.
  • Pour into a piping bag with a plain tip and top each cooled brownie with a pillow of ganache.
  • Dot with golden raisins if desired.

* For variation, consider accenting with a dash of balsamic vinegar, crème de cassis or vin santo.

This recipe is found in the following categories:

Special Diet

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