City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Red Wine or Port Brownies

May/June 2018

by Julie Van Rosendaal

Red wine or even port adds a fruity acidity to dense, intensely chocolate brownies.

1/2 c. butter, cut into pieces

4 oz. dark chocolate, chopped (or pieces)

1/4 c. red wine or port

1 c. packed brown sugar

pinch salt

2 large eggs

3/4 c. cocoa

1/4 c. all-purpose flour

Preheat the oven to 350°F.

In a medium saucepan, melt the butter and chocolate with the red wine over medium-high heat, stirring until smooth. Remove from the heat and stir in the brown sugar and salt until no lumps remain. Let sit for a few minutes to cool slightly, then stir in the eggs one at a time.

Stir in the cocoa and flour just until the mixture is combined. Spread into a parchment-lined 8x8- or 9x9-inch pan and bake for 25-30 minutes, or until the brownies are dry and cracked on top and the edges are beginning to pull away from the sides of the pan. Serve warm.

Makes 9 brownies.

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