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:

• Preheat oven to 350 degrees Fahrenheit.
• In a mixing bowl, combine the eggs with the sugar and vanilla, then add the butter and wine.
• In a separate mixing bowl, stir the cocoa with the flour, baking powder and salt.
• Combine the two mixtures together, and add the walnuts.
• Spread onto a greased 8-inch-by-8-inch pan.
• Bake 25 to 30 minutes. *Chocolate glaze: Melt 4 tablespoons unsalted butter over medium heat. Reduce heat to low, and add 1 ounce unsweetened chocolate, 4 1/2 tablespoon granulated sugar and 3 tablespoon pinot noir wine. Keep low heat, stirring often, until mixture is smooth (don't let it boil). Spoon the hot glaze over the brownies, and let stand for at least 1 hour; 12 hours is best.

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.

CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.

PASSOVER BROWNIES WITH CHOCOLATE-WINE GLAZE

Steps:

• Make brownies:
• Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
• Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
• Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
• Spread batter in baking pan and bake in middle of oven until firm and a tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.
• Make glaze:
• Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.
• Spread glaze over brownies and arrange walnut halves on top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts.