Chocoholics beware - this is an Easter recipe you may find hard to resist!
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Ingredients
1/4 cup Barefoot Merlot
4 ounces dark chocolate, chopped
1/2 cup butter, cut into pieces
2 eggs, at room temperature
3/4 cup white sugar
1 teaspoon vanilla
1/2 cup All Purpose flour
1/4 cup unsweetened cocoa powder
1/2-teaspoon Kosher salt
For the Merlot Glaze:
2 tablespoons Barefoot Merlot
2 ounces semi-sweet chocolate
1 tablespoon unsalted butter
Method
STEP 1
Preheat the oven to 350 degrees F
STEP 2
In a small pot over low heat, melt the butter and chocolate together until smooth. Add the Barefoot Merlot and whisk until fully incorporated and remove the pot from the heat.
STEP 3
⢠Add the eggs one at a time, and whisk to combine after each addition. Add the sugar and vanilla and stir to combine. Add the flour, cocoa powder and salt and stir until smooth
STEP 4
Transfer the batter into a 9x9 tin foil-lined baking pan and place it in the oven for 25 minutes and bake until done
STEP 5
While the brownies are baking, melt together the semi sweet chocolate and butter for the glaze. Once melted, whisk in the Barefoot Merlot and set aside
STEP 6
When the brownies are done, let them cool. Once cooled, drizzle the glaze over the brownies and spread it on top using an offset spatula