For Your Valentine Part 2: Decadent Chocolate Brownies Made With Wine
This is the second of two posts that I am writing for Valentine’s Day.
For me, food is the ultimate expression of love–so much so that I often joke that I was once an Italian nonna in a past life. If I like you, I will cook for you, it’s that simple.
In addition, I find that, in this world of fast-food and convenience, it’s even rarer to have someone make you something from scratch, so I’m encouraging you to whip up a batch of something delicious for your sweetie this V-day.
On Tuesday, I shared the “angel” counterpart to today’s post: a Vegan Red Velvet Cupcake made with roasted beets. It was pretty healthy–low in sugar, and fat. Today, however, I am sharing with you pretty much the most decadent dessert I could possibly find. It has chocolate, wine and tons of butter. It’s dark, dense and seductive. It will probably solicit you a marriage proposal (you’ve been warned!).
The super nice people over at Okanagan Crush Pad recently sent me a bottle of Haywire’s 2011 Cabernet Sauvignon, and I thought it would be perfect in the brownies. To mimic the cherry notes in the wine, I added some cherry preserves and some raspberries to the brownies, just to really make them sing.
(adapted from WineBC)
- 4 eggs
- 1 1/2 cups sugar
- 14.5 oz or 400 grams good quality dark chocolate (minimum 70%)
- 1 cup butter
- 1/2 tsp Amola Cabernet Sauvignon Sea Salt
- 3/4 cup plus 1 TBSP all purpose flour
- 1/2 cup raspberries (fresh or frozen)
- 2 tbsp cherry preserves or jam
- 3 tbsp Haywire Cabernet Sauvignon
For the ganache:
- 4 oz good quality chocolate
- 1 tbsp Haywire Cabernet Sauvignon
- Amola Cabernet Sauvignon sea salt for sprinkling
- In a medium pot over low heat (or a double boiler), melt the butter, then add the chocolate. Stir constantly until it is melted and glossy. Add the salt, stir, and remove from heat.
- In a second pot, place the raspberries, wine and preserves. Stew them together well until the raspberries are broken down and the texture is syrupy. Transfer to a blender and blend well into a puree. You can strain if you like to remove the seeds.
- In a large bowl with a mixer, cream the eggs and sugar together. Slowly add in the warm butter and chocolate. Finally, add in the flour.
- Gently fold in the fruit, making sure to not entirely incorporate it into the brownie batter. I like mine with some swirls of fruit.
- Pour into a greased, square pan, and bake in a preheated oven at 350 degrees for about 18-20 minutes.
- For the ganache: melt the chocolate and wine over a double-boiler, then add milk, a little at a time (about a tablespoon full) until you get it to the right consistency. You want it to be able to pour freely. Pour the warm ganache over the brownies and sprinkle with salt. Allow to cool slightly, and the chocolate will set. Serve and enjoy.
Disclaimer: I received the wine as a gift from Okanagan Crush Pad and Haywire Winery. I purchased the Amola Sea Salt.