Recipe by mary winecoff
This recipe is courtesy of "Purposely Vague". Use very good chocolate in this moist brownie.
Top Review by FLKeysJen
I've been wanting to try these for a long time since chocolate and champagne are two of my favorite things! The rich taste is 10 star - though sadly I couldn't detect the champagne, so this probably wasn't worth the expensive ingredients. I originally saw this recipe on LovesCool.com where shared by its creator Kelli Bernard. I wonder if she had a special bakery oven because I had the same gooey problem as Mandy; after fully cooked, this was like a chocolate souffle! After chilled in the fridge it became more like a soft fudge but not able to be cut and served like typical brownies. I think they need lots more flour. If you figure how to change the ingredients to result in "brownie" consistency, I'd be glad to try the recipe again and update my rating.
- 16 ounces dark chocolate, chopped
- 12 tablespoons unsalted butter, cubed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla
- 2 cups sugar
- 4 large eggs
- 3⁄4 cup flour
- 1 cup champagne
Directions See How It's Made
- Preheat oven to 325°F.
- Butter a 9 x 9 baking pan and line with parchment paper.
- Melt the chocolate and butter in a microwave for 1 1/2 to 2 minutes. Stir until smooth.
- Beat the salt, vanilla, eggs and sugar into melted chocolate and throughly incorporate.
- Add flour and mix just until blended.
- Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls from the sides of the bowl (about 2-3 minutes).
- Turn into prepared pan and bake 45-60 minutes or until a toothpick comes out clean.