1/4cupchocolate chips PLUS about 2 tablespoons for sprinkling at the end of baking (see Notes section)
Preheat oven to 350 degrees. Grease a 9x13" baking pan. Set aside.
In a medium saucepan over medium heat, melt the butter and the chopped chocolate together. The chopped semi-sweet baking chocolate is what gives this recipe it’s ultra gooeyness and chocolate love. Once the mixture is almost melted, add in the pinot noir wine. Reduce heat to low, stir ingredients until the butter and chocolate have completely melted. Remove from heat and set aside to cool slightly.
In a mixer with the paddle attachment, mix together the sugar, vanilla and eggs on medium-high speed until you get a light yellow creamy consistency (about 4-5 minutes).
Lower the mixer to slow speed and add the flour and salt until well blended.
Add the slightly cooled chocolate mixture to the mix until well blended, about 1-2 minutes.
Pour mix into a greased 9″ x 13″ baking pan and then sprinkle the chocolate chips evenly. Some will sink, some will remain on top.
Bake in a 350 degree oven for about 22-27 minutes. To test: poke a toothpick into the center — at 25 minutes, if it comes out with a small amount of moist crumbs attached to the toothpick, it’s done. If you try to wait until your toothpick comes out clean, you’re going to totally overbake these brownies into bricks, so set aside your conventional knowledge of brownies and know that these are DONE usually at or around 25 minutes.
Cool brownies in pan at room temperature for about 15-20 minutes before slicing.
At about 10 minutes left on the baking time, I sprinkle a few more chocolate chips on top. These are the ones you see sticking out of the brownies. Adding them later allows them to still melt slightly and stick to the batter, but gives the brownies a pretty look and added crunch to each slice.
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