For the holiday parties leading up to the major event of Christmas, I like to make a dessert. Like these brownies. The rich flavor of a brownie is deepened and enhanced by the addition of wine soaked cherries to the batter and red wine to the ganache for the top of the brownies. They go very well with a smooth red wine in hand, too!
I started making these earlier this year. I was getting together with 2 friends for a day of crafting. Lisa, Laura & I get together every few months at Lisa’s house to enjoy some great food, lots of good wine & the pleasures of friendship, all while working on various craft projects. They agreed with me that these brownies were a perfect addition to our gathering of wine-loving, crafty friends.
Cherry Cabernet Brownies
Cherry Cabernet Brownies (adapted from bhg.com) Makes 24-36 brownies, Prep Time: 30 minutes, Bake Time: 30 minutes, Cool Time: 1 hour
Ingredients:
Brownies
- 1 cup dried cherries, chopped
- 1/2 cup Cabernet Sauvignon red wine
- 3/4 cup butter, cut up
- 4 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Red Wine Ganache
- 6 ounces semisweet chocolate, chopped
- 3 tablespoons butter, cut up
- 3 tablespoons Cabernet Sauvignon red wine
Directions:
In a small saucepan, combine the cherries and the 1/2 cup of wine. Bring them just to boiling, then remove them from the heat. Set the cherries & wine aside.
Heat the cherries and the red wine to boiling.
Preheat the oven to 350º F. Line a 13 x 9 x 2-inch baking pan with foil, extending the foil over the edges of the pan. Grease and flour the foil, then set the pan aside.
In a medium microwave safe bowl, heat the butter and the unsweetened chocolate together in 30 second intervals at 50% power until they are melted. Whisk them together until they are smooth.
Melt together the butter and unsweetened chocolate.
Whisk in the sugar. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
Combine the chocolate mixture with the sugarr.
In a small bowl stir together the flour, baking powder, baking soda, and salt. Stir the dry ingredients into the chocolate mixture until it is combined. Stir in the undrained cherries.
Add in the undrained cherries.
Spread the batter evenly in the prepared pan.
Add the batter to the baking dish.
Bake the brownies for about 30 minutes or until the sides begin to pull away from the pan and a toothpick inserted in the center comes out clean. Cool the brownies in the pan on a wire rack.
For the Red Wine Ganache:
While the brownies are cooling, make the ganache. In a small, microwave safe bowl, combine the chocolate and the butter. Melt them together in 30-second intervals until they are both melted. Whisk them together until they are smooth then add the red wine. Whisk until the ganache is smooth.
Make the ganache.
Pour the ganache over the cooled brownies, smoothing it to the ends. Allow the ganache to harden (chill the brownies for 30 minutes, if need be) before cutting the brownies.
Allow the ganache to harden before cutting the brownies.
To store the brownies, place them in a single layer in an airtight container and cover them. Store them in the fridge for up to 3 days or freeze them for up to 3 months. Allow them to come to room temperature before serving.
These are incredibly rich and delicious!
Good food & great friends are special treasures! ~Linda
Cherry Cabernet Brownies (adapted from bhg.com) Makes 24-36 brownies, Prep Time: 30 minutes, Bake Time: 30 minutes, Cool Time: 1 hour
Ingredients:
Brownies
- 1 cup dried cherries, chopped
- 1/2 cup Cabernet Sauvignon red wine
- 3/4 cup butter, cut up
- 4 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Red Wine Ganache
- 6 ounces semisweet chocolate, chopped
- 3 tablespoons butter, cut up
- 3 tablespoons Cabernet Sauvignon red wine
Directions:
In a small saucepan, combine the cherries and the 1/2 cup of wine. Bring them just to boiling, then remove them from the heat. Set the cherries & wine aside.
Preheat the oven to 350º F. Line a 13 x 9 x 2-inch baking pan with foil, extending the foil over the edges of the pan. Grease and flour the foil, then set the pan aside.
In a medium microwave safe bowl, heat the butter and the unsweetened chocolate together in 30 second intervals at 50% power until they are melted. Whisk them together until they are smooth. Whisk in the sugar. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla. In a small bowl stir together the flour, baking powder, baking soda, and salt. Stir the dry ingredients into the chocolate mixture until it is combined. Stir in the undrained cherries.
Spread the batter evenly in the prepared pan. Bake the brownies for about 30 minutes or until the sides begin to pull away from the pan and a toothpick inserted in the center comes out clean. Cool the brownies in the pan on a wire rack.
For the Red Wine Ganache:
While the brownies are cooling, make the ganache. In a small, microwave safe bowl, combine the chocolate and the butter. Melt them together in 30-second intervals until they are both melted. Whisk them together until they are smooth then add the red wine. Whisk until the ganache is smooth. Pour the ganache over the cooled brownies, smoothing it to the ends. Allow the ganache to harden (chill the brownies for 30 minutes, if need be) before cutting the brownies. To store the brownies, place them in a single layer in an airtight container and cover them. Store them in the fridge for up to 3 days or freeze them for up to 3 months. Allow the brownies to come to room temperature before serving.