If you noticed, I changed around my post schedule this week. See, I had to have a post done on Tuesday, and today is my middle sister, Marcedes’, birthday… and this recipe is kinda all about her. I’ve partnered with Middle Sister Wines to create a fun post celebrating the middle sister and the timing was just too perfect.
Middle Sister Wines was created by Nancy Walker (a middle sister herself) and based on the thought that middle sisters are blessed with quirky and engaging personality traits. Each of their wines celebrates one of those personality types (You can see the different personality personas on the wine cork which I thought was so cute. Their new look also includes “Drops of Wisdom” which are a dose of inspiration right on the front label). I thought it would be fun to use the personality trait/wine that best fit my sister and use that as a starting point for her birthday treat. The personalities are:
- Mischief Maker Cabernet Sauvignon
- Wild One Malbec
- Goodie Two Shoes Pinot Noir
- Drama Queen Pinot Grigio
- Rebel Red (red blend)
- Sweet & Sassy Moscato
My youngest sister and I definitely thought of our middle sister as being the Goodie Two Shoes which was perfect because the sweet red would go well with a decadent brownie – Marcedes’ favorite dessert. For the record, Marcedes thought she was Sweet and Sassy, but we shot that down real fast. I’m the Sweet and Sassy one. My youngest sister is definitely the Wild One, but she isn’t even old enough to drink wine, so….
Marcedes’ favorite fruit is raspberries and she begged me to incorporate them which I thought would be a great idea to complement the fruitiness of the pinot noir. These brownies were so amazing. They are really rich and incredibly fudgy. The raspberries add a fresh and welcoming hint of tartness to balance out the bittersweet chocolate. The top has that signature paper thin crispness that I love in a brownie.
Marcedes left me only two pieces to keep and just half a glass of the pinot noir, saying it was much too good for me…. Maybe she isn’t Goody Two Shoes after all.
I’d love to hear which wine best fits your personality trait!
- 1 cup flour
- ¼ cup cocoa powder (I used Dutch processed)
- ½ teaspoon salt
- 8 tablespoons (1/2 cup) unsalted butter
- 10 oz bittersweet or semi sweet chocolate
- ¾ cup sugar
- 3 large eggs (room temp)
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- ⅓ cup, plus 2 tablespoons lightly crushed frozen raspberries (or heaping ½ cup fresh raspberries)
- ⅔ pint fresh raspberries
- Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper, with some overhang to act as a sling.
- In a small bowl, mix the flour, cocoa powder, and salt together. Set aside.
- In a double boiler, add the butter and chocolate together. Heat until both are melted, mixing well. Stir in the sugar and beat well. Beat the eggs in vigorously, one at a time. Whisk in the extracts, then add the flour mixture and mix until just combined. Fold in the frozen raspberries.
- Pour into the baking pan and top with the fresh raspberries.
- Bake for about 35 - 40 minutes, or until the center is no longer jiggly. Due to the fudginess of the brownies, the toothpick test may not work. Allow to cool in the pan for at least 15 minutes before removing and allowing to cool completely on a wire rack.
P.S. Check out the new labels on their wine bottles. I agree with these sentiments completely!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.