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  • Decadent Chocolate Brownies With Port Cream Beringer Vineya

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    Decadent Chocolate Brownies With Port Cream Beringer Vineya
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • BERINGER VINEYARDS
    • 4 ounce Chocolate unsweetened
    • 4 ounce Chocolate semi-sweet
    • 6 ounce Butter, unsalted
    • 1 3/4 c. Sugar, granulated
    • 7 x Large eggs, beaten
    • 1 Tbsp. Vanilla
    • 1 Tbsp. Salt
    • 1 c. Flour
    • 1/2 c. Walnuts, minced (optional) PORT CREAM
    • 1 c. Wine, Cabernet Port
    • 1 c. Cream, heavy whipping
    • 1/4 c. Sugar
    • 1 tsp Vanilla

    Directions

    1. Preheat oven to 350 degrees. Generously butter an 8 inch by 13 inch medium baking pan.
    2. Chop chocolate into bits and heat with butter in a double boiler till completely melted. Remove from the heat and stir in sugar to partially dissolve. Beat the Large eggs with vanilla. Separately stir the flour and salt together. Stir the Large eggs into melted chocolate, and then stir in the flour and walnuts just till combined. Don't over stir. Spread into the buttered pan and bake 25 to 30 min for soft brownies (40 min for chewier brownies.)
    3. Cold completely before cutting and serve with a dollop of Port Cream.
    4. Simmer the Port over medium high heat till reduced to 1/4 c.. Then chill.
    5. Beat the cream till just thickening, then stream in the sugar, reduced Port and vanilla. Continue to beat to soft peak.
    6. Wine Suggestion: Serve as a first course with Beringer Cabernet Port Wine.
    7. Cookbook II", compiled and edited by Robert & Virginia Hoffman, Hoffman

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