Pinot Noir Brownies

The recipe Pinot Noir Brownies could satisfy your American craving in approximately 45 minutes. This recipe serves 36. One serving contains 149 calories, 2g of protein, and 7g of fat. For 20 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced dessert. This recipe is liked by 26 foodies and cooks. It is brought to you by Sugar Dish Me. Head to the store and pick up salt, eggs, heavy cream, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 12%. Try Pinot Noir Brownies, Pinot Noir Chocolate Brownies and a Valentine Giveaway, and Cranberry Sauce With Pinot Noir for similar recipes.

Servings: 36

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Butter a 13 X 9 baking dish. Line it with parchment paper or foil, and then butter the parchment or foil (this ensures extra easy removal from the pan).In a large bowl whisk together the melted butter and granulated sugar until it's nice and fluffy. Beat in the eggs one as a time, mixing well between each addition. Then mix in the vanilla and pinot noir.In another medium bowl, whisk together the flour, dark chocolate cocoa powder, baking powder, and salt. Gradually mix it into the wet mixture.Pour the batter into the prepared pan and spread it out evenly. Bake for 30 minutes, or until a pick inserted in the center comes out clean.Let the brownies cool completely.In a small sauce pan bring the heavy cream to a simmer. Remove it from the heat and stir in the chocolate chips until smooth. Then stir in the pinot noir and butter. Let the frosting chill for about 30 minutes before spreading across the top of the cooled brownies.I like to refrigerate these before cutting but it's not required. Lift the foil or parchment from the pan, and peel away from the sides of the brownies. Cut into 36 small squares.

 

Step by step:

1. Preheat the oven to 350F. Butter a 13 X 9 baking dish. Line it with parchment paper or foil, and then butter the parchment or foil (this ensures extra easy removal from the pan).In a large bowl whisk together the melted butter and granulated sugar until it's nice and fluffy. Beat in the eggs one as a time, mixing well between each addition. Then mix in the vanilla and pinot noir.In another medium bowl, whisk together the flour, dark chocolate cocoa powder, baking powder, and salt. Gradually mix it into the wet mixture.

2. Pour the batter into the prepared pan and spread it out evenly.

3. Bake for 30 minutes, or until a pick inserted in the center comes out clean.

4. Let the brownies cool completely.In a small sauce pan bring the heavy cream to a simmer.

5. Remove it from the heat and stir in the chocolate chips until smooth. Then stir in the pinot noir and butter.

6. Let the frosting chill for about 30 minutes before spreading across the top of the cooled brownies.I like to refrigerate these before cutting but it's not required. Lift the foil or parchment from the pan, and peel away from the sides of the brownies.

7. Cut into 36 small squares.

Nutrition Information:

covered percent of daily need