Saturday, December 29, 2018
CHAMPAGNE BROWNIES: Ring in the New Year
16 ounces dark chocolate, chopped
12 Tbsp unsalted butter, cubed, plus extra for buttering pan
1/2 tsp salt
1/2 tsp of vanilla extract
1 3/4 cups sugar
4 large eggs
1 1/4 cup flour
1 cup champagne
Preheat oven to 325 degrees F. Butter 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging edges for easy removal).
Melt chocolate and butter in saucepan over saucepan over simmering water (or double boiler).
Beat salt, vanilla, eggs, and sugar into melted chocolate and beat thoroughly to incorporate.
Add flour and mix just until blended.
Add champagne and continue mixing batter until it becomes shiny and pulls away from sides of bowl. (2-3 minutes on high for a stand mixer.)
Turn into prepared pan and bake 45-50 minutes or until toothpick comes out clean.
Want to be festive? Cut these brownies into stars or decorate with edible gold...
Serve with your favorite Champagne!