Zinfandel Double Chocolate Brownies
Preheat oven to 350.
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)
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
Add pecans if you like nuts.