It’s unclear exactly when cacao
came on the scene or who invented it. According to Hayes Lavis, cultural arts
curator for the Smithsonian’s National Museum of the American Indian, ancient
Olmec pots and vessels from around 1500 B.C. were discovered in Southern Mexico
with traces of theobromine, a stimulant compound found in chocolate and tea.
It wasn’t until the 16th
Century that chocolate was known to Europeans. Christopher Columbus
encountered cacao on his fourth voyage to the New World. But it wasn’t until
after the conquest of the Aztecs by Hernan Cortez, that chocolate was largely
import fist to Spain and then the rest of Europe.
Chocolate has heart healthy
properties and it has been stated that it is also an aphrodisiac. When it comes
to great discoveries, in my book, chocolate ranks high on my list.
INGREDIENTS:
Brownie
¼ c. Merlot
2 eggs, room temperature
¾ c. white sugar
4 oz. dark chocolate
½ c. butter, cut into pieces
1 tsp. vanilla extract
¼ c. cocoa powder
½ c. All Purpose flour
½ tsp sea salt
Merlot Glaze
2 tbsp. Merlot
2 oz. semi-sweet chocolate
1 tbsp. unsalted butter
PREPARATION:
Preheat oven to 350°F. On the
stovetop, in a small saucepan over medium heat, melt the chocolate and butter
until smooth. Add wine and whisk until fully incorporated and then remove from
heat. Add eggs and whisk until smooth. Add sugar and vanilla and whisk well.
Add flour, salt and cocoa powder and mix well.
Next, pour batter into a 9x9”
tin foil covered baking pan. Bake in oven for 25 minutes, or until an inserted
toothpick comes out clean. While the brownies are baking, for the glaze melt
the butter and semi-sweet chocolate until smooth. Then, whisk in the wine and
set aside.
After removing brownies from the
over, let them cool. Next, drizzle the glaze over the brownies and spread the
topping using a rubber spatula. Enjoy, JW