Happy Holidays to all of our friends and family. Here is a simple, yet extremely decadent holiday treat incorporating chocolate (always an all time favorite), a little wine and tart cranberries.
1 pound semi-sweet chocolate
2 cups of fresh cranberries
½ pound unsalted butter
1 cup Kenwood Vineyards Zinfandel
1 T vanilla extract
4 eggs
1 cup granulated sugar
1 ¼ cups all purpose flour
Pour the Zinfandel and 3/4 cup of fresh cranberries in a saucepan and reduce down to 1/2 cup. Set aside and let cool slightly. Melt chocolate and butter in a double boiler. Don’t have a double broiler? Place a metal bowl over a pot of boiling water and melt chocolate and butter by stirring occasionally. Let cool slightly. In a mixer bowl, combine the eggs, sugar, zinfandel reduction (make sure this is slightly cooled) and vanilla and mix until fluffy. Add chocolate mixture to the sugar/egg mix. Fold in flour until just mixed in. Drop in remaining fresh cranberries and mix slightly. Pour into a half sheet covered with parchment or foil. Bake at 350º for 25 minutes or until the center comes out clean with a toothpick or knife.
Makes 24 brownies.
Wine Pairing
Zinfandel, of course! Some personal favorites are Creekview Vineyards Old Vine Zinfandel, Bella Maple Vineyard Dry Creek Valley Zinfandel and Kenwood Vineyards Sonoma County Zinfandel. How about you? What are some of your favorite Zinfandel wines?
Aprons & Stilettos 
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