The wine in these brownies isn’t overpowering – like espresso brownies, only with Cabernet instead. Assuming it’s self-evident what to pair with them (hint, it is a bottle of Bonterra Cabernet) ;-).
Servings: 24 brownies
- 8 ounces bittersweet chocolate, chopped
- 2 sticks unsalted butter
- 1 cup brown sugar
- 1-1/2 cups granulated sugar
- 3 large eggs
- ¼ cup Bonterra Cabernet Sauvignon
- 2 cups all-purpose flour
- ½ teaspoon sea salt
- Additional Maldon flake sea salt
Preheat oven to 350.
Melt the chocolate and the butter together in a small saucepan over low heat, stirring constantly with a spatula. Just before the chocolate is completely melted, remove from heat and let cool.
Beat together the sugars and eggs until smooth. Add the wine and chocolate and mix. In a separate bowl, mix together flour and salt, then gradually pour the dry mixture into the wet, stirring just until incorporated.
Line a 9×13-inch baking pan with parchment paper, with 2-inches of overhang on each side. Spray the parchment with cooking spray and pour in the brownie mix. Sprinkle with Maldon flake sea salt.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Remove and let sit for 10 minutes before removing from the pan.