Pinot Noir Chocolate Brownies Recipes

PINOT NOIR BROWNIES

Steps:

• Preheat the oven to 350°F. Butter a 13 X 9 baking dish. Line it with parchment paper or foil, and then butter the parchment or foil (this ensures extra easy removal from the pan).
• In a large bowl whisk together the melted butter and granulated sugar until it's nice and fluffy. Beat in the eggs one as a time, mixing well between each addition. Then mix in the vanilla and pinot noir.
• In another medium bowl, whisk together the flour, dark chocolate cocoa powder, baking powder, and salt. Gradually mix it into the wet mixture.
• Pour the batter into the prepared pan and spread it out evenly. Bake for 30 minutes, or until a pick inserted in the center comes out clean.
• Let the brownies cool completely.
• In a small sauce pan bring the heavy cream to a simmer. Remove it from the heat and stir in the chocolate chips until smooth. Then stir in the pinot noir and butter. Let the frosting chill for about 30 minutes before spreading across the top of the cooled brownies.
• I like to refrigerate these before cutting but it's not required. Lift the foil or parchment from the pan, and peel away from the sides of the brownies. Cut into 36 small squares.

PINOT NOIR CHOCOLATE BROWNIES

Steps:

• Brownie:
• Preheat oven to 350 degrees F.
• Combine eggs with sugar and vanilla; add butter and wine.
• Stir cocoa with flour, baking powder and salt, combine this with egg mixture, and stir in nuts.
• Spread into greased 8 X 8 inch pan, bake 25 to 30 minutes.
• Frosting:.
• Melt butter over medium heat.
• Reduce heat to low and add chocolate, sugar, and wine.
• Continue heating over low heat stirring often, until mixture is smooth---do NOT let it boil.
• Spoon hot icing over fresh brownies and let stand for a minimum of an hour; 12 hours is best.