Gluten Free Brownie with Raisins

• 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.