Cooper Vineyards

Port Style Brownies (Ala Cooper)

Port Style Brownies (Ala Cooper)

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Ingredients:

2 sticks unsalted butter – softened
16 oz. semi-sweet chocolate chips (use 1 cup now – 1 cup later)
4 large eggs
1 ¾ cups granulated sugar
¼ cup Cooper Vineyards Dicembre
½ tsp. salt & baking powder
1 cup all purpose flour
¼ cup unsweetened coca powder
The other cup of chocolate chips

Directions:

Preheat oven to 350.
Prepare two (13 x 9) baking pans using parchment paper or non-stick foil.

1. Using a double boiler, melt 1 cup of chocolate chips.
2. Remove from heat and let cool.
3. Mix butter & chocolate until smooth – let cool.
4. In a large mixing bowl, beat eggs and sugar until well blended. Blend in the
Dicembre and the cooled choc/butter mixture.
5. Blend in flour, salt, baking powder, & cocoa.
6. Fold in the other 1 cup chocolate chips.
7. Spread batter onto prepared pans. Bake 20-25 minutes until done to the touch.
DO NOT OVER BAKE. Cover with foil while cooling.

And-now The Coupe’ de Dicembre

Melt 1 cup chocolate in the microwave. Add ¼ cup Cooper Dicembre to the melted chocolate. Drizzle over brownies & enjoy!

One comments on “Port Style Brownies (Ala Cooper)
  1. Sue Roper on said:

    This is a world-class chocolate dessert recipe and was such a treat to share with friends along with accompanying sips of the Dicembre wine. It would be helpful to note on the recipe that really three cups of chocolate are required if you want to make the sauce (which is so delicious and really completes the dessert). We added some cream to the melted chocolate/wine sauce to make a ganache-like topping that stayed creamy even after cooling to room temperature (also better for leftovers the next day). Also, we used one cup of homemade almond flour instead of the regular flour to accommodate gluten allergies . Almond flour is super-easy to make in a coffee grinder using raw almonds. Thanks for this great recipe! 🙂

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