Boozy Brownies: Glazed Port Fudge Brownies are Sinfully Delicious
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If you are a chocoholic like me, then brownies are one of the best ways to get your fix. Some prefer theirs more cake-like, but me? The fudgier and gooey-er the better.
In a pinch, I don’t mind making them from a box. But let’s be real – there’s just something special about homemade brownies from scratch. Maybe it’s the extra effort that makes them more delicious. Perhaps it’s knowing exactly what’s going into your baked goods that does it for you. Also having fresh, quality ingredients is another big plus for many of us. I’m an all-of-the-above kind of girl.
I don’t bake often, but when I do, I savor every last bit of my creations.
So when I had an open bottle of Port wine from a local winery that was taking up room in my fridge, I knew I needed to get creative and bake with it. Port and chocolate are a match made in heaven, so brownies were the only logical option for this dilemma.
Don’t get me wrong – the wine was delicious. But Port is one of those dessert wines you need to really savor and be in the mood for. At the time I opened the bottle, I had a major craving for it’s sweet, fruity, whiskey-like nuttiness. But I was able to satiate my “Port tooth” before I could even finish the bottle!
So I held onto it. For a week. And then another. And then another. Eventually, the time came where I couldn’t hold onto it any longer and I needed to get my bake on.
It’s time for boozy brownies!
And so these sinfully rich squares of gooey Port and chocolate were born.
Every time I make brownies, I use Katharine Hepburn’s famous recipe. I can’t say that I’ve tried very many recipes from scratch, but when I tried this one, I knew there was no way I was ever going to try any other recipe. There is just something about melting bars of chocolate to achieve the perfect fudge texture that does it for me. I will never make a brownie with cocoa powder ever again. NEVER EVER. Yes, this recipe takes time and a little effort, but the result is so worth it.
In fact, it’s so worth it apparently it has ruined marriages.
In order to squeeze the Port wine into this recipe, I knew I needed to dry up the batter with some more flour. I also knew that the small amount of Port I was going to add wasn’t going to use up all of the wine. I also knew that I wanted some extra Port flavor, so to solve both problems I decided to add a Port glaze on top to up the indulgence factor.
Best. Decision. Ever.
Sinfully Delicious Glazed Port Fudge Brownies
Get your wine and chocolate fix all at once with these gooey, boozy Port fudge brownies glazed with even more Port and chocolate. [Recipe adapted from Katharine Hepburn's Brownies]
- 2 ounces unsweetened chocolate chopped
- 1/2 cup butter, salted cut into pieces
- 1 cup sugar
- 1/4 cup Port wine
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 large eggs room temperature
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Port Fudge Glaze
- 1 bottle Port Wine minus 1/4 cup for brownies
- 2 ounces unsweetened chocolate chopped
- 1 teaspoon butter, salted
- 1/2 cup sugar
Port Fudge Brownies
Preheat oven to 325 F and place rack in center of oven.
Butter an 8x8 in baking pan and line with parchment paper.
Melt the chocolate and butter in a stainless steel bowl or other heatproof bowl placed over a saucepan of simmering water. Remove bowl from heat and stir in the sugar until just dissolved.
Stir in the Port, vanilla and almond extracts. Transfer to another, larger mixing bowl and save chocolate bowl for glaze preparation.
Whisk in the eggs, one at a time. Combine the flour and salt with the chocolate and wine until a smooth batter forms.
Pour into the prepared pan and bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove brownies from pan when cool and cut into 9 large squares or 12 smaller squares.
While brownies are baking, reduce remainder of Port wine over medium-high heat until 1/3-1/2 cup liquid remains.
Return chocolate bowl to simmering water on the stovetop to melt butter and chocolate.
Remove from heat, add reduced wine and sugar until thick glaze forms.
Drizzle generously over warm brownies. If desired, refrigerate for a short period for a ganache-like texture to spread over the top instead.
Do you have your own boozy take on brownies? Leave me your thoughts in the comments!