Bakers Journal

Recipes > Chocolate
Gluten-Free Brownies with Raisins

Yield: 100 (total dough weight 5 kg)


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 five minutes 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 grams of each into scalloped paper moulds, or two kilograms per half sheet, greased, with parchment. Bake at 162 C (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 five minutes and whisk gently until shiny and smooth. Pour into a piping bag with a plain tip and top each brownie with a pillow of ganache. Dot with golden raisins if desired.

*For variation, consider accenting with a dash of balsamic vinegar, crme de cassis or vin santo. Source: This recipe is courtesy of the California Raisins Marketing Board.


Total flour 0.613 kg
Cocoa powder 0.337 kg
Brown rice flour 0.245 kg
Potato starch 0.184 kg
Tapioca starch 0.184 kg
Salt 0.015 kg
Baking powder 0.009 kg
Brown sugar 0.919 kg
Raisin juice concentrate 0.919 kg
Butter, unsalted 1.103 kg
Eggs 0.460 kg
Vanilla 0.049 kg
Orange zest 0.025 kg
Golden raisins 0.306 kg
Orange juice 0.245 kg
Bittersweet chocolate 0.800 kg
Heavy cream 0.200 kg