Boozy Brownies (with FLX Wine Flour!)
We have a favorite brownie recipe in our house. I think we originally found it in a Cook's Illustrated and have slowly adapted it over the years. This fall, while looking for local foods to add to the Knit Ithaca goodie bag, I stumbled across "wine flour". Wine Flour is a by-product of the Fingerlakes Wine Industry and is milled right up the hill from our house.
Recipe by Lola Nelson
2 oz. unsweetened chocolate
¼ cup butter
¼ cup sugar
¼ cup cocoa powder
1 tbsp Fingerlakes Cab Sauv Wine Flour (optional- if you skip this then use 1 tsp liquor)
1/8 tsp salt
½ cup flour
½ cup chopped pecans (optional)
¼ cup chocolate chips (or more if you're a chocolate lover!)
2 tsp raspberry or cassis liquor, or vanilla
Preheat oven to 325 degrees, grease an 8’ square brownie pan.
Melt together chocolate and butter.
Let cool and then add the sugar, cocoa, wine flour, flour, eggs, salt and liquor.
Add pecans, chocolate chips, dried fruit as desired.
Scrape into pan and lick your spatula!
Bake for 15 -20 minutes, the trick is to NOT over bake these. They should be fudge-like!
If you are intrigued by cooking with wine flour, there are tons more recipes here. I plan on trying some gravy flavored with the Riesling flour next. Doesn't that sound delish?!