- 2 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 2 tablespoons Handcraft Pinot Noir
- 3/4 cup Ghirardelli sweet ground cocoa
- 2/3 cup unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Pinot Noir Icing
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
4 1/2 tablespoons granulated sugar
3 tablespoons HandCraft Pinot Noir
Brownies:
Combine eggs with sugar and vanilla; add butter and wine. Stir cocoa with flour, baking powder and salt.
Combine with egg mixture; add nuts.
Spread into greased 8 x 8-inch pan.
Icing:
Melt butter over medium heat. Reduce heat to low and add chocolate, sugar and wine. Continue heating over low heat stirring often, until mixture is smooth - don't let it boil.
Spoon hot icing over fresh brownies and let stand for a minimum of an hour; 12 hours is best.
Source: HandCraft Wines