Red Wine Brownies, Fresh Tracks Farm style
2 local eggs
2/3 cup unbleached, all-purpose flour
¾ cup sugar
¼ tsp baking powder
1 tsp vanilla
¼ tsp salt
½ cup butter, melted (Vermont Creamery unsalted is best!)
½ cup chopped walnuts
¾ cup Ghirardelli Sweet Ground Cocoa (or for a kick, Lake Champlain Chocolates Spicy Aztec Hot Chocolate)
2 Tbsp Freerider Red (for the Spicier Brownies try Dog River Red instead)
Preheat oven to 350 degrees. Combine eggs with sugar and vanilla; add butter and wine. Stir Ghirardelli Chocolate with flour, baking powder and salt. Combine with egg mixture; add nuts. Spread into greased 8×8-inch pan. Bake 25-30 minutes. Yields 16-20 brownies.
Icing (it’s essential)
Meanwhile prepare icing. 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 – don’t let it boil. Spoon hot icing over fresh brownies and let stand for a minimum of an hour; 12 hours is best. Enjoy with a glass of your leftover wine!!
Adapted from: Handcraft Wines – Pinot Noir Chocolate Brownies.