~*~ RED WINE BROWNIES WITH CHERRIES ~*~
You’ll bursts with delight from the fruity flavors in these brownies using red wine flour. Tasting slightly of dark cherry bourbon and root spices, these rich and fudgy brownies are the perfect complement to a red wine.
10 tablespoons unsalted butter, room temperature
1 1/4 cup granulated sugar
3/4 cup, plus 2 Tbs unsweetened cocoa powder
1/4 teaspoon Kosher salt
1 teaspoon vanilla extract
2 large eggs, cold
1/4 cup all-purpose flour
1/4 cup Pinot Noir flour
1/2 cup fresh or dried cherries
Artist: Peggy Lee
Album: All Aglow Again!
1. KITCHEN PREP
Move the oven rack to the lower third of the oven and heat to 325F. Line the bottom and sides of a 8-inch square baking pan with parchment paper or grease with oil.
2. MAKE THE BATTER
Fill a medium saucepan with 1-inch water and bring to medium heat. Place a heat-safe bowl over the pot so the steam from the water gently heats the bottom of the bowl. In the bowl, add butter, sugar, cocoa powder, and salt. Stir occasionally until the butter melts and the mixture is warm to the touch. Remove the bowl from the heat and let cool for 3-5 minutes. Add in the vanilla; then add 2 eggs, one at a time stirring vigorously after each one. Once the batter becomes thick and well blended, fold in all-purpose flour and wine flour. The batter will get really thick.
3. BAKE THE BROWNIES
Pour the mixture into the baking pan, top with cherries, and bake for 20-25 minutes. Insert a toothpick into the center. If it comes out almost clean (you want it to be a little moist), the brownies are ready.
Place in the freezer for 20-30 minutes to firm up, then cut into 16 squares. Eat them alone or with vanilla ice cream and a glass of red wine.
Recipe adapted from: