Champagne Brownies
INGREDIENTS
- Cooking Time: 45-50
- 16 oz. dark chocolate, chopped
- 12 tablespoons unsalted butter, cubed, plus extra for buttering the pan
- 1/2 teaspoon salt
- 1/2 teaspoon of vanilla extract
- 2 cups of sugar
- 4 large eggs
- 3/4 cup flour
- 1 cup champagne
DIRECTIONS
- Adjust the rack 1/3 from bottom of the oven and preheat to 325 degrees F. Butter a 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging the edges for easy removal.
- Melt the chocolate and butter in a microwave or double boiler. Do not overheat or chocolate will seize.
- Beat the salt, vanilla, and sugar into the melted chocolate and beat thoroughly to incorporate. Add the flour and mix just until blended.
- Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls from the sides of the bowl. (2-3 mins on high for a stand mixer.)
- Turn the mixture into the prepared pan and bake 45-50 minutes or until a toothpick comes out clean.