Served at the 2011 Chocolate Wine Trail

4 (1 ounce) squares semi-sweet baking chocolate
3/4 cup butter
1 1/2 cups sugar
3 eggs, beaten
1 tsp vanilla extract
1 cup packed all-purpose flour
1/2 cup pecans
1/2 cup dried cherries
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 9×13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.

Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture.

Mix eggs into chocolate mixture until well mixed, stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.

Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.

Bake in the preheated oven for about 1 hour, until brownies begin to pull away from the edges and are set in the middle.

Serve with Hermannhof Chambourcin.

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