Jackson-Triggs Merlot Brownies
¾ cup, all purpose flour
1 cup, good quality cocoa powder
1 teaspoon salt
½ teaspoon baking powder
1 ¾ cup sugar
¾ cup butter
6oz (175g) 70% chocolate
½ cup Jackson-Triggs Merlot, at room temperature
Preheat your oven to 325 degrees F.
Grease an 8”x8” baking dish with softened butter or coat with cooking spray.
In a large bowl sift together flour, cocoa powder, baking powder and salt.
In a large pot melt the butter and chocolate over medium heat.
When fully melted remove from the heat and whisk in the sugar.
Continue to whisk in the eggs one at a time, mixing well between each addition.
Once the mixture is well combined whisk in the wine.
Sift the dry ingredients one more time, directly into your large pot and fold the batter together using a large spatula.
Transfer into your prepared baking dish and bake for roughly 60 minutes or until a tooth pick poked into the center of the brownie come out cleanly.
Adam Waxman is an award winning travel journalist focusing on food, wine and well being. As well as an actor in film, television and formerly, the Stratford Festival, he is the Associate Publisher and Executive Editor of DINE and Destinations magazine.