• Home
  • Wine 201 and About Eve
    • Full Disclosure
  • As Seen On
  • Las Vegas News (Press: email news regarding LV restaurants, bars + wineries to Eve@EveWine101.com)
  • Staff & Guests

Eve's Wine 101

  • Eve Bushman
  • Michael Perlis
  • Eve of Destruction
  • Guests

From Reader Sandi Gordon for Recipe Sunday: Cabernet Franc Brownies

July 11, 2010 by evebushman


Red Wine Brownie Bars

4 oz/114 grams unsalted butter (1 stick)


1 ounce (28 grams) unsweetened chocolate, broken up

1 cup granulated sugar (192 grams)

2 eggs

1 tablespoon red wine (Cabernet Franc)

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cups all-purpose flour (spoon lightly into cup to get 94 grams)

Red Wine Icing


3 ½ tablespoons unsalted butter (50 grams)

1 oz unsweetened chocolate

4 1/2 tablespoons granulated sugar (60 grams)

3 tablespoons red wine (Cabernet Franc)

Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and grease bottom of pan only or spray the bottom with cooking spray. Don’t spray the sides.


Melt butter in a medium saucepan set over medium heat. Reduce heat to low and add chocolate. Stir until chocolate melts, then add sugar. Continue heating for about 30 seconds to dissolve some of the sugar. Remove from heat and let cool for 5 minutes.
 

Whisk the eggs, wine, baking powder and salt together in a mixing bowl. Make sure you’ve whisked out any lumps of stray baking powder. Add a small amount of the slightly cooled chocolate mixture to the eggs and whisk until blended, then whisk in the rest of the chocolate mixture. Fold in the flour with a large spatula – the goal is to mix it, but not beat the flour too much. Pour into pan. Drop pan onto counter from about 5 inches once or twice to remove air bubbles. Bake on center rack and bake for 25-30 minutes or until a tester inserted in center comes out clean.

Meanwhile prepare icing. Melt butter over medium heat. Reduce heat to low and add chocolate, sugar and wine. Continue heating over low, stirring often, until mixture is smooth – don’t let it boil. Pour hot wine mixture over fresh-out-of-the-oven brownie/cake base and let stand for an hour or so. The topping should sink down into the cake and settle on top. Let sit until topping has set. I put mine in the refrigerator to speed up the chocolate-setting. This worked well for the topping, but I think the refrigerator adds to much stiffness to the base so if you chill these, let them come back to room temp before serving.

Filed Under: Guests

Recent Posts

Discovering Moraga Bel Air

All I knew about Moraga Bel Air wines is that they were founded in 1989 and that … [Read More...]

  • Charles Krug Winery Unveils New Tasting Experiences To Expand Hospitality Offerings
  • A haven of unique experiences, where time stands still — Abadía Retuerta LeDomaine, the dream destination for 2023
  • GRAND RAPIDS DISTILLER AWARDED TOP HONORS for WHISKEYS, MOONSHINES

Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

Featured Video

SPONSORS

 

 

Copyright © 2023 · News Pro Theme on Genesis Framework · WordPress · Log in