Zinfandel Double Chocolate Brownies


Zinfandel Double Chocolate Brownies


Preheat oven to 350.

Ingredients:

2 cups red Zinfandel

20 ounces melted Ghiradelli 60% cocoa, dark chocolate squares

12 ounces melted unsalted butter

20 ounces sugar (2 1/2 cups)

8 eggs

4 ounces all-purpose flour (1/2 cup)

1 tablespoon real vanilla extract

8 ounces Ghiradelli milk chocolate, squares, chopped

In a saucepan, simmer wine to reduce to 1/2 or until it measures

1 cup. Mix together butter and chocolate, then with a mixer, beat

together with sugar. With mixer on low, beat eggs one at a time, allowing each egg to incorporate.  Beat on medium high for an additional 5 minutes, or until mixture has lightened in color. Fold in reduced wine, vanilla. Then fold it flour and chopped chocolate. Mix until fully combined.  Spread mixture onto a buttered and papered jelly roll pan. Bake for 18-20 minutes, rotating half way through.

Be sure brownies are cooked till the center comes out with a sticky crumb and edges pull away from pan.

Frost with your favorite chocolate frosting recipe. Or sprinkle with

powdered sugar.

Add pecans if you like nuts.

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One Comment Add yours

  1. cjinspirations says:

    This is a great way to use up leftover wine

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