Zinfandel Brownies

1 pound semi-sweet chocolate
½ pound unsalted butter
1 cup Kenwood Zinfandel
1 T vanilla extract
4 eggs
1 ½ cup granulated sugar
1 cup all purpose flour

Enjoy with

Sonoma County Zinfandel


Melt chocolate and butter in a double boiler. Let cool slightly. In a mixer bowl, combine the eggs, sugar, zinfandel reduction and vanilla and mix until fluffy. Add chocolate mixture to the sugar/egg mix. Fold in flour until just mixed in. Pour into a half sheet covered with parchment. Bake at 350º for 25 minutes.

Makes 24 brownies