Recipe: Calgary Stampede Centennial Selection Merlot & Cranberry Brownies
Ingredients
Calgary Stampede Centennial Selection Merlot & Cranberry Brownies
- 4 eggs
- 1 1/2 cup sugar
- 400 g dark chocolate squares
- 1 cup unsalted butter
- 1/2 tsp salt
- 3/4 cup plus 1 Tbsp flour
- 3/4 cup plus 1 Tbsp dried cranberries
- 6 tbsp Township 7 Merlot (3 oz)
Pair with your favorite:
Merlot |This recipe comes from the Calgary Stampede’s Executive Chef Derek Dale and features wine from Township 7 Vineyards & Winery in the Okanagan Valley, British Columbia, Canada. Township 7 is the winery behind the Calgary Stampede’s official limited-edition centennial wines.
Preheat oven to 350 F. Grease a 10 by 12-inch baking pan. In a large saucepan, melt the dark chocolate, butter and salt. In a small saucepan, add the cranberries and wine together; bring to a boil, turn off heat and let sit. Cream the eggs and sugar together. Slowly add the egg mixture to the warm butter and chocolate. Fold in flour and cranberry-wine mixture. Bake for 18 to 20 minutes. Serve warm. Makes about 20 squares.
Photo by eatingeast
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