Brownies
3.5 oz semi sweet chocolate, chopped
1/2 c butter
1/2 c red wine or port
1/2 c brown sugar
1/4 c sugar
2 eggs
1/2 c flour + 2 tbsp
1/4 c cocoa
1/4 tsp salt
1/2 tsp Vanilla
Glaze
2.5 oz semi sweet chocolate
1 Tbsp butter
3 1/2 Tbsp red wine or port
DIRECTIONS
Brownies
Grease and flour 8X8 pan and preheat oven to 350F.
Melt butter and chocolate either in double boiler or in the microwave in 40 sec intervals, until smooth. Set aside.
In a medium bowl, combine flour, cocoa and salt. Set aside.
In a large bowl, whisk together eggs, sugars, and vanilla. Once well combined, add wine. Now add the flour mixture, and whisk till batter is smooth and has thickened slightly.
Pour into prepared pan and bake for 30 min. Depending on oven, you might need more time. If needing more time after 30 minute marker, watch brownies. A undercooked brownie is better than a overcooked brownie. These brownies are very moist and fudgy.
Glaze
In a microwave safe bowl or glass measuring cup (I like the glass measuring cup, it’s easier to pour), melt chocolate in microwave for 40 second intervals until smooth.
Next, stir in butter. Then add wine until well combined (if it looks like the chocolate is slightly pulling away from wine, it is ok as it will come together once cooled).
Now pour over warm, not hot, brownies. Make sure you tilt pan side to side to ensure entire brownie is coated.
Allow to cool and slice into approximately 1.5 inch squares. Store in an airtight container for up to a week, if they last that long ;)
Originally published in The Wine Cellar April 2015.
