Sweeten the moment with this unique, wine lover's dessert. Bursting with merlot-soaked cherries, these fudgy brownies are bound to spark passion.
- Preheat oven to 350º F.
- Grease 9-inch-square baking pan.
- Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
- Set aside for 15 minutes, stirring occasionally.
- Drain cherries; discard wine.
- Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
- Sections may retain some of their original shape.
- If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
- Combine flour and salt in small bowl.
- Beat sugar and butter in medium mixer bowl until well mixed.
- Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
- Stir in flour mixture until blended.
- Stir in drained cherries.
- Spread into prepared pan.
- Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool completely in pan on wire rack.
- Cut into bars.
- NOTE: Sweetened dried cranberries can be substituted for the dried cherries.
I baked these for a restaurant, and they are amazing! I used dried cranberries rather than cherries. The merlot (Copper Ridge) added a delicious "something extra." Definitely use DARK baking chocolate. Wonderful, wonderful, and they will be made and enjoyed again.
For me, these were just okay... the batter had a great texture, but the brownies themselves weren't all that chocolatey (amazingly), nor could I detect the presence of the merlot. I did like the addition of the cherries, though. And I was really amused when the bar of baking chocolate that I bought to make these brownies turned out to have this very recipe on the back!
Mmmmmmmmm! These will be made again in our house! Rich and chocolatey I don't think I'll be using the boxed mixes anymore! I used 62% cacao instead.