Recipe By : Kerry Romaniello, Sous Chef, Beringer Vineyards
Serving Size : 4 Preparation Time :0:00
Categories : Wine Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Unsweetened chocolate
4 oz Semi-sweet chocolate
6 oz Unsalted butter
1 3/4 c Granulated sugar
7 Eggs -- beaten
1 tb Vanilla
1 tb Salt
1 c Flour
1/2 c Walnuts -- chopped (optional)
Port Cream:
1 c Cabernet port wine
1 c Heavy whipping cream
1/4 c Sugar
1 ts Vanilla
Preheat oven to 350°F. Generously butter an 8x13" medium baking pan.
Chop chocolate into bits and heat with butter in a double boiler
until completely melted. Remove from the heat and stir in sugar to
partially dissolve. Beat the eggs with vanilla. Separately stir the
flour and salt together. Stir the eggs into melted chocolate, and
then stir in the flour and walnuts just until combined. Do not over
stir. Spread into the buttered pan and bake 25 to 30 minutes for soft
brownies (40 minutes for chewier brownies.)
Cool completely before cutting and serve with a dollop of Port Cream.
Simmer the Port over medium high heat until reduced to 1/4 cup. Then
chill.
Beat the cream until just thickening, then stream in the sugar,
reduced Port, and vanilla. Continue to beat to soft peak.
Wine suggestion:
Serve as a first course with Beringer Cabernet Port Wine.
Recipe FROM: The California Wine Country Cookbook II,
compiled and edited by Robert & Virginia Hoffman, Nov 1993
