Port Brownies – Autry Cellars

By Anne Steinhauer, of 6539 Consulting for Autry Cellars

Wine Pairing: Autry Cellars Forte Port Wine

Forte Brownies for your Sweetheart! Looking for a fun dessert to share with your someone special? We have a fabulous homemade brownie recipe from our own Chef Kristen, for you to try that adds our Port – a Forte experience – to the recipe for an amazing, rich experience. Take a picture of your creation and your sweetheart enjoying them and share to our Facebook page! If you don’t have your very own bottle of our 2013 Forte, stop by the tasting room, Tuesday through Saturday 11am to 5pm or Sunday 11am to 4pm to pick-up a bottle, or you can give us a call to ship it to you. If you are looking for a special date with your someone special, give us a call about tasting or enjoying a bottle of wine with your picnic lunch on our redwood deck overlooking the beautiful Edna Valley. Give us a call to reserve your spot (805) 546-8669

Ingredients

6oz. unsalted butter

2oz. canola oil or neutral oil

4oz. dark or semi-sweet chocolate for melting

4 large eggs

6oz. sugar

4oz. brown sugar

2oz. cocoa powder

6oz. A/P flour

½ tea. salt

2 tea. vanilla extract

6oz. chocolate chips

1 c. port Instructions:

Directions

Weigh all your ingredients out. Preheat your oven to 325*f. Line a 13”x9” pan or a ¼ sheet pan with parchment paper. (this will help you get your brownies out of the pan in order to cut nicely. Also, I am using a convection oven. Your baking time may vary.) Place 1st chocolate, butter, and oil in a heat-proof bowl over a simmering pot of water. Whisk occasionally until everything is melted together. Remove from heat. Sift: cocoa powder, flour, and salt. Set aside. In another heatproof bowl that fits your pot of simmering water; whisk your eggs, and sugars together. Place bowl on your pot of simmering water to melt the sugar. To test if the sugars are dissolved, rub between fingers. If not dissolved keep whisking until they are. Remove from heat.  Using a whisk; combine your egg mixture with your melted chocolate mixture. Add your sifted flour mixture. Using a folding motion to incorporate. When brownie batter is combined, switch to a spatula. Add port and chocolate chips. Do not over-mix. Pour into a prepared pan. Bake 15-20 minutes or until they have reached the desired doneness. (I like my brownies slightly under-done because I like the gooeyness of them.) You may want to refrigerate the brownies to make them easier to cut. When completely cooled, cut along the edge of the brownie pan to release from the edges. Invert brownies onto a cutting board, slice to the desired size. Top with ganache or your favorite icing. Decorate with fun holiday sprinkles or fruit. *This is a rich dark chocolate brownie recipe without the alcohol added to it. When you add alcohol to any baked good it changes the texture. Paired with a glass of port you can’t go wrong.