photo by Probably This
- Ready In:
- 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
- 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.
Questions & Replies
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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.
These were my first time making brownies. I did a half batch & made as directed. While these tasted great, very chocolaty & gooey, I did have an issue when I tried to cut them, they didn't cut very well and I made a real mess of them, ended up using them as a base for some ice-cream sundaes & in milkshakes etc, great flavour though.
I won't leave stars since I made changes to the recipe. I was looking for something to help use up the extra bottle of slightly good champagne and found this recipe. I only had a bag and a little of semi-sweet morsels, so I used that instead of the dark chocolate. Also, it mentions 4 eggs in ingredient list and doesn't mention them in the directions. I added them in step 4 with the sugar, although I think I should have lightly beaten them first. Also, mine made 2 8x8 pans of brownies, which I made into 18 servings. Overall, an okay recipe. Very moist, although this is probably b/c I used choc chips?! Thanks for posting this recipe! I will amend this to say that I put some in the freezer and they are better now--less sticky and they firmed up. But they are really rich and definitely need a glass of milk to go with them!
The recipe didn't say whether the chocolate should be unsweetened or not, so I used both, as that was what was on hand. After adding the champagne, the batter was the consistency of very thin cake batter. When baked & cooled the brownies were compact in texture and very sticky. They tasted very pasty. This is not the best brownie recipe I've tried.
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