Zinfandel Double Chocolate Brownies

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)

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.


One Comment Add yours

  1. cjinspirations says:

    This is a great way to use up leftover wine

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