This is for all the Apothic drinkers. I have paired this delicious home made brownie for you to enjoy with your Crush!
Apothic Crush is a decadent red blend that combines red fruit flavors with notes of caramel and a slight sweetness. Because this brownie is not very sweet due to the expresso powder, they balance well. Generally I like to match the weight of the chocolate with the weight of the wine.
2 Eggs 1/2 bag mini chocolate chips
1/2 cup unsalted butter (room temp.)
1/2 cup unsweetened Cocoa powder 1/2 cup brown sugar
1 cup sugar 1/4 Teaspoon of salt
2 Tablespoons of instant espresso powder
1/2 cup of all purpose flour
1 teaspoon of vanilla extract
Preheat oven to 350°F and lightly grease a 9 x13-inch baking pan.
Combine flour, cocoa powder, salt, and instant espresso powder in a medium bowl and stir to combine.
Using a mixer, cream together butter, sugar, brown sugar, and vanilla. 3-4 minutes. Add in eggs and mix until fully combined.
With the mixer set to low, slowly add dry ingredients until batter comes together. Next fold in mini chocolate chips.
Pour batter into greased pan and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 15 minutes!