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.

Wine flour is essentially a powder made from the skins and seeds leftover from the winemaking process, which are dehydrated and stone ground into a powder. Wine Flour is a naturally gluten-free superfood, rich in antioxidants, protein, fiber, vitamins and minerals. I use it like I would use cocoa in a recipe, making it the perfect addition to our family's signature brownies!

Boozy Brownies
Recipe by Lola Nelson

Ingredients
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)
2 eggs
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.
Mix well.
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?!