Beringer Vineyards Decadent Chocolate Brownies with Port Cream

• 4 oz. unsweetened chocolate
• 4 oz. semi-sweet chocolate
• 6 oz. unsalted butter
• 1-3/4 cup sugar
• 7 eggs, beaten
• 1 tbsp. vanilla
• 1 tbsp. salt
• 1 cup all-purpose flour
• 1/2 cup walnuts, chopped (optional)
• 1 cup Cabernet Port Wine
• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 tsp. vanilla

1. Preheat oven to 350F.
2. Generously butter an 8x13-inch medium baking pan.
3. Chop chocolate into bits and heat with butter in a double boiler until completely melted.
4. Remove from the heat and stir in sugar to partially dissolve.
5. Beat the eggs with vanilla.
6. Separately stir the flour and salt together.
7. Stir the eggs into melted chocolate, and then stir in the flour and walnuts just until combined.
8. Do not over stir.
9. Spread into the buttered pan and bake 25 to 30 minutes for soft brownies (40 minutes for chewier brownies).
10. Cool completely before cutting and serve with a dollop of Port Cream.
11. Port Cream: Simmer the Port over medium high heat until reduced to 1/4 cup.
12. Chill.
13. Beat the cream until just thickening, then stream in the sugar, reduced Port and vanilla.
14. Continue to beat to soft peak.

unsweetened chocolate, semisweet chocolate, unsalted butter, sugar, eggs, vanilla, salt, flour, walnuts, cabernet port wine, heavy whipping cream, sugar, vanilla

Taken from www.foodgeeks.com/recipes/2148 (may not work)