Decadent Chocolate Brownies W/ Port Cream Beringer Vineya

* Exported from MasterCook Mac *

Decadent Chocolate Brownies W/ Port Cream Beringer Vineya

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Chocolate
Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BERINGER VINEYARDS
4 Ounce Chocolate unsweetened
4 Ounce Chocolate semi-sweet
6 Ounce Butter -- unsalted
1 3/4 Cup Sugar -- granulated
7 Eggs -- beaten
1 Tablespoon Vanilla
1 Tablespoon Salt
1 Cup Flour
1/2 Cup Walnuts -- chopped (optional)
PORT CREAM
1 Cup Wine -- Cabernet Port
1 Cup Cream -- heavy whipping
1/4 Cup Sugar
1 Teaspoon Vanilla

Preheat oven to 350 degrees. Generously butter an 8 inch by 13 inch medium
baking pan.

Chop chocolate into bits and heat with butter in a double boiler until
completely melted. Remove from the heat and stir in sugar to partially
dissolve. Beat the eggs with vanilla. Separately stir the flour and salt
together. Stir the eggs into melted chocolate, and then stir in the flour and
walnuts just until combined. Do not over stir. Spread into the buttered pan and
bake 25 to 30 minutes for soft brownies (40 minutes for chewier brownies.)

Cool completely before cutting and serve with a dollop of Port Cream.

Simmer the Port over medium high heat until reduced to 1/4 cup. Then chill.

Beat the cream until just thickening, then stream in the sugar, reduced Port
and vanilla. Continue to beat to soft peak.

Wine Suggestion: Serve as a first course with Beringer Cabernet Port Wine.

Kerry Romaniello, Sous Chef Beringer Vineyards "The California Wine
Country Cookbook II", compiled and edited by Robert & Virginia
Hoffman, Hoffman Press, 11/93, ISBN #0-9629927-6-3 typed by Dorothy Hair
7/10/94



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