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Tuesday, April 25 2017

INGREDIENTS

1 - cup dried cherries, chopped
1/2 - cup Cabernet Sauvignon wine
3/4 - cup butter, cut up
4 - ounces unsweetened chocolate, chopped
2 - cups sugar
3 - eggs
1 - teaspoon vanilla
1 - cup all-purpose flour
1/2 - teaspoon baking powder
1/4 - teaspoon baking soda
1/4 - teaspoon salt
1 - recipe Red Wine Ganache


DIRECTIONS

In a small saucepan combine cherries and wine. Bring just to boiling; remove from heat. Set aside. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease and flour foil; set pan aside.
In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Stir in vanilla. In a small bowl stir together the flour, baking powder, baking soda, and salt; stir into chocolate mixture until combined. Stir in undrained cherries.


Spread the batter evenly in the prepared pan. Bake about 30 minutes or until sides begin to pull away from pan. Cool in pan on a wire rack.
Pour Red Wine Ganache over cooled brownies, spreading evenly. Let stand about 2 hours or until set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars.


FROM THE TEST KITCHEN
TO STORE:
Place frosted brownies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


Red Wine Ganache
INGREDIENTS

6 - ounces semisweet chocolate, chopped
3 - tablespoons butter, cut up

3 = tablespoons red wine


DIRECTIONS

 In a heavy small saucepan combine chocolate, butter, and red wine. Heat and stir over low heat until melted and smooth.
Nutrition Facts (Cherry-Cabernet Brownies)


Per serving: 158 kcal cal., 8 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 28 mg chol., 82 mg sodium, 21 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email
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