Port Brownies
brownie batter:
1/4 cup dried strawberries, roughly chopped (fresh could also be used, when in season)
2 tablespoons Port
2 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons unsweetened cocoa powder
1 egg
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
pinch of Kosher salt
ganache:
1/4 cup Port
2 ounces bittersweet or semisweet chocolate, finely chopped
2 ounces heavy cream
Kosher salt
Note: This recipe can be doubled for an 8x8 square baking dish or quadrupled for a 9x13 pan. A bigger batch will need a longer baking time as well.
Preheat the oven to 350; spray a small baking dish (5x5 or 6x6) with non-stick spray.
In a small saucepan, combine the strawberries with the 2 tablespoons Port. Bring just to a simmer, then cover and let sit for 10 minutes. Puree into a pulpy mixture in the food processor. Set aside.
In a small bowl, combine the chopped chocolate and butter, then microwave at 50% power in 15 second intervals, stirring each time to melt the chocolate into the butter. In a bowl, whisk together the strawberry port mixture, melted chocolate and butter, cocoa powder, egg, sugar and vanilla until smooth. Stir in the flour and salt just until moistened. Spread into the pan.
Bake for 18 minutes until the center seems almost set. Cool brownies on a wire rack for 30 minutes while you make the ganache.
Pour the 1/4 cup Port into a small saucepan. Over medium heat, reduce by half. Set aside. Place the chopped chocolate in a bowl. Warm the cream gently in a small saucepan, just until it simmers. Pour the cream and the Port over the chopped chocolate. Let stand for 3 minutes, then stir until smooth. Pour the ganache over the brownies and sprinkle lightly with Kosher salt.
Cool for about an hour, then serve warm or at room temperature.
Yields 6-8 small brownies.
Recipe from Curly Girl Kitchen