Margaret's Famous Pass the Port Brownies

Ingredients (this recipe makes 2 batches of brownies):
2 sticks butter
8 ounces semi-sweet chocolate chips (or coarsely chopped semi-sweet chocolate)
4 large eggs
1 ¾ cups granulated sugar
¼ cup Latcham Select Port or Granite Springs Petite Sirah Port
½ teaspoon salt
½ teaspoon baking powder
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup additional semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Grease and lightly flour two 13” by 9” baking pans. Place the butter and chocolate chips in the top of a double-boiler over hot water. Stir the mixture until the butter and chocolate are completely melted and smooth. Remove the butter and chocolate from the top of the double boiler and allow this mixture to cool.

In the large mixing bowl, beat together the eggs and sugar until well blended, then blend in the port and cooled chocolate mixture. Blend in the flour, salt, baking soda and cocoa, mixing until all the ingredients are well incorporated. Fold in the additional cup of chocolate chips if desired.

Pour batter into the two prepared pans and bake for 20 to 25 minutes or until a knife inserted into the center of the pans comes out with a few moist crumbs clinging to it. While the brownies are cooling on racks, cover each pan with foil. This will enable the brownies to continue to steam a bit while cooling and ensure their moistness!

Frosting and toppings:

Chocolate butter cream frosting, top with chopped nuts, chocolate chips, peanut butter cups, crushed Oreos, or candy bars and drizzle with chocolate syrup! Our motto with the brownies is “More is better – don’t hold back!” Of course, any good red wine such as Cabernet Sauvignon, Zinfandel, Barbera, or Petite Sirah is also an excellent substitute for the port in the brownie recipe. Also liqueurs, such as Frangelico, Amaretto, Crème de Cocao, and Kahlua, as well as rum and bourbon are excellent additions to the brownie recipe! This recipe is a work in progress and should be fun – a pleasure to make and even more fun to eat!!

**Time-Saver Method:

When you are short on time, as I often am, use a good quality brownie mix, preferably a fudgy variety, and substitute red wine, port or a liqueur for the liquid portion of the recipe and proceed with the above variations. For example, you might want to add Amaretto and toasted almonds to one batch and rum and miniature peanut butter cups to another. Another good variation is to mix fresh or frozen raspberries and port or Frangelico (a raspberry liqueur) together and cook this mixture over a low heat until the mixture reduces down to a concentrated form. Use this raspberry mixture for the liquid portion of the recipe. Then make a cheesecake topping by beating together 8 oz. of cream cheese, 1/3 cup sugar, 1 egg and 1 teaspoon vanilla or almond extract until mixture is very creamy and smooth. Spoon the cheesecake topping over unbaked brownie batter and bake at 350 degrees F. for 30 minutes or until an inserted knife comes out clean. Cool, frost and enjoy.