Fudge brownies with zinfandel fudge sauce
Makes about 12 brownies
This recipe is from Kimberly Morales, author of the Poor Girl Eats Well food blog.
For the brownies:
1/2 cup flour
1/2 teaspoon salt
6 ounces semisweet chocolate
1/3 cup zinfandel grapeseed oil
1/2 cup dark brown sugar
1/4 cup raw sugar
1 teaspoon vanilla extract
4 ounces semisweet mini chocolate chips (optional)
For the fudge sauce:
8 ounces semisweet chocolate
2 tablespoons zinfandel grapeseed oil
Preheat the oven to 325 degrees and prepare a square baking pan with cooking spray. Combine the flour and salt in a small bowl and set aside.
Melt the chocolate in the microwave (or use a double boiler if you're comfortable with that method). Slowly pour in the grapeseed oil and whisk together until completely smooth. Set aside.
In a separate bowl, combine the two kinds of sugar, eggs and vanilla extract and mix until smooth. Add the melted chocolate and mix well.
Gently fold in the flour a couple of spoonfuls at a time. Add the mini chocolate chips and mix in gently. Pour the batter into the prepared baking pan and bake for 25-30 minutes, until glossy and crackly on top. Remove from oven and set aside to cool for several minutes
Prepare the fudge sauce by combining the chocolate and grapeseed oil in a small saucepan. Heat over medium-low heat until the chocolate is completely melted and the mixture is smooth and no longer separates. Pour the sauce over the cooling pan of brownies and allow to cool for another 10 minutes or so.
Cut the brownies into squares and serve on their own or à la mode with extra sauce on the side.
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