Snake Eyes Zinfandel





2 cups Murphy-Goode Zinfandel
20 ounces melted Ghirardelli 60% cocoa, dark chocolate squares
12 ounces melted unsalted butter
20 ounces sugar
8 eggs
4 ounces all-purpose flour
1 tablespoon vanilla extract
8 ounces Ghirardelli milk chocolate, double chocolate filling- chopped


In a saucepan, simmer wine to reduce by half, measuring one cup. Mix together butter and chocolate, then in a mixer beat together with sugar. With mixer on low, beat in eggs one at a time, allowing each egg to be incorporated. Beat on medium high for an additional five minutes, or until mixture has lightened in color. Fold in reduced wine and vanilla, then flour and chocolate. Mix until fully combined. Spread finished mixture in a buttered and papered jelly roll pan. Bake at 350 degrees for 18-20 minutes, rotating pan halfway through bake time. Brownies are done when toothpick inserted in center comes out with a sticky crumb.

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