Chocolate Cherry Merlot Brownies
1 1/2 c dried cherries
1 c merlot wine
4 oz semi sweet chocolate
4 oz dark chocolate, 60% cocoa
1 1/3 c flour
1/2 tsp salt
1/3 c butter, room temperature
1 c sugar
2 large eggs
2 tsp vanilla extract
Heat oven to 350*F.
Place cherries in a large bowl.
Over medium high heat, warm merlot until just boiling.
Pour wine over cherries, allowing them to steep, about 15 minutes.
Drain cherries and discard wine.
Melting the chocolate:
Use a double boiler, or a bowl placed over a sauce pan with simmering water (what I did), to melt the chocolate.
Stir chocolate as it melts, and keep an eye on it to make sure it doesn't scorch.
Chocolate should be smooth and creamy.
Using a mixer, cream butter and sugar together until light and fluffy.
Add eggs and vanilla and beat another minute. Add flour and salt and mix well for another minute.
With the mixer running on low, add the cherries to the batter and mix until moderately incorporated.
Fill a square 9 in baking dish with batter and bake in oven for about 35 minutes, or until a toothpick inserted in the middle of the brownies, comes out clean.
Cut into squares and prepare yourself for chocolate heaven
Pairs Well With
There's something very classic about brownies and I thought they would make a great choice for Culinate's Death by Chocolate Contest. These brownies are so rich and intense, and the merlot soaked cherries surprise your every bight. Tested on friends and family, these brownies disappeared!