The Pioneer Woman Tasty Kitchen
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Port Wine Brownies with Cherries

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Level: Easy

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Description

These decadent, fudgy wine brownies are studded with port wine soaked dried cherries and topped with a luscious port wine ganache.

Ingredients

  • ½ cups Dried Cherries, Coarsely Chopped
  • ⅓ cups Port Wine (I Used Tawny Port)
  • 1 stick Cold, Unsalted Butter, Cut Into ½-inch Pieces
  • 5 ounces, weight Semisweet Chocolate, Finely Chopped
  • 1 teaspoon Vanilla Extract
  • ⅔ cups Flour
  • 2 Tablespoons Cocoa Powder (preferably Dutch Processed)
  • 2 teaspoons Instant Espresso Powder
  • ¼ teaspoons Kosher Salt
  • 2 whole Large Eggs
  • ¾ cups Sugar
  • FOR THE GANACHE:
  • ½ cups Heavy Cream
  • 6 ounces, weight Semisweet Chocolate, Finely Chopped
  • 1 pinch Kosher Salt
  • ½ cups Port Wine

Preparation

Preheat oven to 350°F. Grease an 8-inch square baking pan with butter, and line bottom and sides with parchment paper. Grease again.

Place cut cherries and wine in a pan. Bring wine to a boil over medium high heat. Simmer about 3 minutes, remove from heat and allow to cool.

Bring 2 inches of water to a boil in a medium sauce pot. Reduce to a simmer. Place chocolate and butter in a bowl that’s large enough to sit on the pot without making contact with the water. Place bowl on pot and stir frequently, until mixture is melted. Remove from heat, stir in vanilla and let cool slightly.

Sift flour, cocoa, espresso powder and salt in a small bowl. Using an electric mixer, beat eggs and sugar together over high speed until pale and creamy, about 1 ½ to 2 minutes. Stir in cooled chocolate mixture. Fold in dry ingredients until just combined. Stir in cherries and an unabsorbed wine.

Pour batter into prepared pan and spread evenly. Bake 20–30 minutes or until tester inserted into the center comes out mostly clean with a few moist crumbs attached. I baked mine for 23 minutes with a very fudgy result. Cool on wire rack for 10 minutes. Remove brownies from pan and cool directly on rack to room temperature. Do not remove parchment.

For the ganache:
Bring cream to a simmer in a small pot over medium heat. Meanwhile, bring 2 inches of water to a boil in a medium sauce pot. Place chocolate in a bowl that’s large enough to sit on the pot without making contact with the water. Place bowl on top of pot and shut off heat. After about 5 minutes, or when you notice bottom and edges of chocolate are melting, remove bowl from pot and stir. The chocolate should be completely melted. Slowly whisk in warm cream until combined. Add pinch of salt.

While chocolate is melting, bring port wine to a boil in a small pot and reduce to two tablespoons, 4–6 minutes. Stir reduced port into ganache mixture. Cool slightly.

Place cooled brownies back into the cooled baking pan. Pour cooled ganache (should still be quite liquid) over brownies. Refrigerate for several hours or until ganache is completely set. Remove from pan, discard parchment paper and cut into 16 squares. Serve chilled or room temperature. Enjoy.

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