/************************* * Pass the Port Brownies * *************************/ Ingredients ----------- 2 sticks (250ml/227g) butter 8 ounces (227g) semi-sweet chocolate chips (or coarsely chopped) 4 large eggs 1 3/4 cups (350g) granulated sugar 1/4 cup (60ml) port wine 1/2 teaspoon (2.5ml) salt 1/2 teaspoon (2.5ml) baking powder 1 cup (230ml/128g) all-purpose flour 1/4 cup (60ml) unsweetened cocoa powder 8 ounces (227g) additional semi-sweet chocolate chips Instructions ------------ Preheat the over to 350 degrees F (175 degrees C). Grease and lightly flour two 13"x9" (33x23cm) baking pans. Place the butter and chocolate chips in the top of a double-boiler over hot water. Sitr 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 is 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 (optional) -------------------------------- Chocolate butter cream frosting, top with chopped nuts, chocolate chips, peanut butter cups, crushed Oreos, or candy bars and drizzle with chocolate syrup. Time saver method ----------------- When you are short on time, use a good quality brownie mix, preferably a fudgy variety, and substitute port or a liqueur for the liquid portion of the recipe and proceed with the above variations.