You’ll be delighted by the bursts of flavor and fruit from this 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.
8-inch baking pan
medium heat-safe bowl
wooden spoon or spatula
10 tablespoons unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup, plus 2 tablespoons 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!
- Move the oven rack to the lower third of the oven and heat to 325F.
- Line the bottom and sides of a baking pan with parchment paper.
- Fill a medium saucepan with 1-inch water and bring to a slight simmer. Place a heat-safe bowl over so the steam from the water gently heats the bottom of the bowl.
- In the bowl, combine 10 tablespoons butter, 1-1/4 cups sugar, 3/4 cup plus 2 tablespoons cocoa powder, and 1/4 teaspoon Kosher salt.
- Stir occasionally until the butter melts and the mixture is warm.
- Remove the bowl from the heat and let cool, about 3-5 minutes.
- Add in 1 teaspoon vanilla; then add 2 eggs, one at a time stirring vigorously after each one.
- Once the batter becomes thick and well blended, stir in 1/4 cup all-purpose flour and 1/4 cup wine flour. The batter will get really thick.
- Pour the mixture into an 8-inch square 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 to be removed.
- 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 an extra drizzle of chocolate.
Recipe adapted from: