1 cup Filus Malbec Wine
1 cup + 2 tbsp White Sugar
½ cup Brown Sugar
5 ounces Dark Chocolate (at least 72% cocoa)
½ cup (1 stick) Butter Unsalted
¾ cup All-purpose Flour
¼ cup Unsweetened Cocoa Powder
½ tsp. Vanilla
1 tsp. Kosher Salt
Preheat oven to 350ºF. Butter or grease a 9×9-inch baking pan, line with parchment paper, and then butter or grease the parchment. Set aside.
Combine red wine and two tablespoons of sugar in a small pot over high heat and bring to a boil. Cook, stirring occasionally, until reduced to ¼ cup. Set aside to cool.
Melt butter and chocolate in a large, heat-proof bowl set over a pot of simmering water, stirring occasionally with a spatula. When melted and fully combined, set aside to cool.
Whisk brown sugar, remaining cup of white sugar and eggs in a large bowl until sugar granules dissolve, about 1 minute. Whisk in cooled chocolate-butter mixture, then the red wine reduction and vanilla until the mixture is fully combined and has a glossy sheen.
Add flour, cocoa powder and salt all at once, and stir until just combined.
Pour into prepared pan and tap on your counter-top so it spreads evenly into all four corners. Bake for 35–40 minutes, or until middle is set. Let cool at least 15 minutes before cutting into 16 squares.
**Note: Sometimes I add in chocolate chips. Feeling a little nutty?….add in walnuts or even pecans. How much….depends on the nuttiness crunch you desire.
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