You will need:
- 1 cup Tennessee Merlot
- 3/4 cup butter
- 4 ounces unsweetened chocolate
- 2 cups sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 cup White Lily all purpose flour
- 1 cup coarsely chopped pecans, toasted
Preheat oven to 350 degrees. Lightly butter a 13x9 inch baking pan. In a small saucepan, simmer wine over medium heat until reduced to 1/4 cup. Pour into a large bowl and set aside. In top of a double boiler, melt butter and chocolate over simmering water. Pour into wine and whisk until smooth.
In top of double boiler, whisk together sugar, eggs and vanilla over simmering water until very light and thick. Pour into chocolate mixture and whisk until smooth. Stir in flour and 1/2 cup of pecans. Pour into prepared pan and sprinkle with remaining pecans. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool and cut into squares.
Yield: 2 dozen
Pair with Ruggeros Best from Paris Winery