Pinot Noir Brownies
Pinot Noir Chocolate Brownies
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
2 tablespoons Handcraft Pinot Noir
3/4 cup Ghirardelli sweet ground cocoa
2/3 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
Pinot Noir Chocolate Icing
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
4 1/2 tablespoons granulated sugar
3 tablespoons HandCraft Pinot Noir
Preheat oven to 350°F.
Combine eggs with sugar and vanilla; add butter and wine. Stir cocoa with flour, baking powder and salt.
Combine with egg mixture; add nuts.
Spread into greased 8 x 8-inch pan.
Bake 25 to 30 minutes.
Melt butter over medium heat. Reduce heat to low and add chocolate, sugar and wine. Continue heating over low heat stirring often, until mixture is smooth – don’t let it boil.
Spoon hot icing over fresh brownies and let stand for a minimum of an hour; 12 hours is best.