I'm going to let you in on a little secret: I have a sweet tooth. It usually creeps up on me late night, when I'm relaxing after work. Apparently it runs in my family, and I try to ignore it by feeding the hankering with a piece of chocolate or cup of ice cream here or there, but sometimes it's just not enough. On those days, I bring out the big guns, and this week Red Wine Fudge Chunk Brownies with Mascarpone Icing were born.

You're welcome.

The trick to homemade fudgy brownies comes from using a chocolate ganache (melted chocolate plus butter) mixture rather then just relying on cocoa powder for the chocolatey goodness. These brownies also have added texture with whole chocolate chips in the batter and sprinkled over top before baking. If you want to skip the wine, substitute with 1/3 cup heavy cream to the melted chocolate instead, and omit the 2 tablespoons butter in that step.

For Brownies

10 oz. dark chocolate chips, plus 1/4 c. more for pan

8 Tbs. (1 stick) butter melted, plus 2 Tbs. more for chocolate

1/4 c. red wine

3 large eggs

1 c. sugar

1 tsp. vanilla

1 c. all purpose flour

2 Tbs. cocoa powder

2 tsp. baking powder

1/4 tsp. cinnamon pinch of salt

Place a rack in the center of the oven, and preheat to 350 degrees F. Grease a 7x10 inch baking dish, and line the dish with a piece of parchment paper with 1/ 2 inch overhang on all sides.

Add 10 oz. chocolate chips along with 2 Tbs. butter and the red wine to small sauce pan over low heat. Stir the mixture frequently until melted and smooth, about 5 minutes. Remove the pan from heat and cool the mixture to room temperature.


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Combine eggs, sugar, and vanilla in a mixing bowl, and stir with a whisk until smooth. Stream in 1 stick of melted butter, followed by the melted chocolate mixture, whisking constantly until fully incorporated.

Add the flour, cocoa powder, baking powder, cinnamon, and pinch of salt to the batter, and gently fold until just mixed.

Add half of the 1/ 4 c. chocolate chips to the batter.

Pour the batter into the prepped baking dish. Sprinkle remaining half of the chocolate chips over the top of the batter. Bake at 350 degrees F for 30 minutes, or until a toothpick inserted into the center comes out clean.

Transfer the baking dish to a wire rack, and allow to cool to room temperature before icing.

 

For Mascarpone Cream Cheese Icing

8 oz. mascarpone 8 oz. cream cheese 2 c. confectioner’s sugar 2 tsp. vanilla extract

Combine all ingredients in a large mixing bowl, and beat with an electric mixer until fluffy, about 3-4 minutes.

Spread the icing over the entire cooled pan of brownies, or cut brownies and individually frost them each.