Port Brownies · GF ( 1, 9"x13" pan or about 20-24 brownies)

I call for “clarifying” the butter in this recipe, but it’s a bit of a misnomer. I only wanted to make room for the addition of port by removing the water contained in the butter. So no skimming, no straining, no carefully pouring off of anything. Just boiling out the water.

If, for various reasons, you don’t wish to use port, coffee and espresso work spectacularly well in the recipe. Totally different flavor profile, of course, but super tasty and better for everyday brownies.

Check out more pictures here, if you like.

12 ounces butter, “clarified” (resulting in 9 ounces pseudo clarified butter).
12 ounces unsweetened chocolate, chopped
1/2 vanilla bean, scraped, or 1 tsp vanilla
1/4 tsp kosher salt
4 ounces port or coffee
6 eggs
21 ounces sugar
6.75 ounces all purpose flour (use 7 oz almond flour for GF or if you’d just love to have a slightly nutty brownie!)
4.5 ounces cocoa powder
optional: edible gold leaf

Preheat that oven kids. 350° as usual.

Line a 9“x13” metal baking pan with a sheet of aluminum foil; one long strip down the middle and hanging over the ends will get the job done. This will make removing the brownies super easy, and cleaning up a little less onerous.

What to do: melt 12 ounces of butter in a medium saucepan over low heat until liquefied. Crank up the heat to medium low. The mixture will boil, possibly spit, and make a lot of noise. Keep an eye on it, and keep boiling, until it gets quiet. You don’t need to stir or skim, just watch and listen. After a while, it will really go ninja silent. That means you’ve cooked all the water out, yay!

Now remove from/shut off the heat and add in the chocolate; whisking until smooth. Next, whisk in vanilla seeds/extract, salt, and port. Set aside.

In a stand mixer, whisk the eggs and sugar together on medium speed for about 5 minutes. Meanwhile, sift together the flour and cocoa. Turn the speed down to low and pour in the chocolate mixture all at once. Immediately add in the dry ingredients and keep mixing until just incorporated.

Pour into the prepared pan and bake for 25-30 minutes. They will not seem totally done when you pull them out, but this particular brownie is so very dense that it will retain its heat and keep cooking for quite some time. Err on the side of gooey.

Cool the brownies thoroughly. If you’re looking to get extremely neat squares or rounds, refrigerate the brownies for an hour before cutting.

If you, like BraveTart, are feeling incredibly extravagant, you can gold plate your brownies. Brush the brownies with port and use tweezers and a dry watercolor brush to apply and smooth the edible gold leaf. This is, obviously, a totally optional step.

For those of you not interested in pimping out your brownies to quite that extreme, I also decorated a few using chocolate transfer sheets from Beryls.com (don’t let the1990s era geocities-esque website fool you), sugar pearls, and silver sprinkles from Fancy Flours. Pictured above.


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