Cabernet Cherry Brownies

Preheat oven to 350F.

In a pot over medium/high heat, bring the cherries and the wine to a simmer, stiring occasionally. Allow to reduce by half. The cherries and wine will amount to a little less than one cup when done.

Combine the butter, chocolate and coffee powder in a microwave safe bowl. If you hate coffee, don’t be afriad of this ingredient. Coffee, in small doses, is widely known in the baking world to intensify the flavor of chocolate without leaving any of its own flavor behind. Microwave on high for 20 seconds, stir and repeat, heating in 20 second increments until melted and combined.

In the bowl of a stand mixer, beat eggs and sugar at high speed for 5 minutes. I recently learned that beating the eggs and sugar together is what gives brownies that beautiful crust on top. Reduce speed to low, and add the melted chocolate mixture then beat until combined. Slowly add flour and salt and beat until combined, but don’t over mix. Stir in chocolate chips and reduced wine.

Pour the batter into a greased 9×13 inch glass baking dish. Bake in the preheated oven until the edges start to pull away from the pan and the center is no longer wobbly, about 35 minutes.