GF Brownie with Raisins

Gluten-Free Brownie with Raisins

Submitted by: Craig Ponsford - Ponsford's Place - San Rafael, CA



  • Ready Time :
    0 min




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


    • 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.


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


    • 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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