(by Maiya Kenick)
5 oz. unsalted butter, at room temperature
(Keep the wrap for greasing the pan.)
1/4 T. stevia powder
5 large eggs
1/2 t. pure vanilla powder or 1 t. vanilla extract
1/2 t. baking soda
7 oz. almond and/or millet flour
2 T. cocoa powder
1/2 c. raisins
Place butter in a 3-qt. stainless steel pan and melt over low heat.
Remove pan, and place it on a cold surface.
Put stevia into the liquefied butter, and mix.
Making sure butter is not hot, start adding one egg at a time, mixing well.
Add vanilla, baking soda, and flour, mixing until well combined.
Divide into 3 equal parts.
Into 1 part, add cocoa powder and 1/4 cup raisins.
Into 1 part, mix in remaining 1/4 cup raisins.
Preheat oven to 350 F.
Grease a 9-inch oven-safe pan with the paper that wrapped the butter.
Spoon the mixture without raisins on the bottom of the dish evenly.
Add the cocoa dough in an even layer.
Finish with the white raisin dough layer.
Bake for 25 minutes.
(For a low-sugar version, substitute stevia and vanilla with 3 packets of Dr. Oetker’s vanilla sugar.)