The Dr Davenport Brownie

Ingredients:

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1¼ cups cocoa, sifted
1 Tablespoon Port Wine (DavenLore Dr. Davenport)
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Port Ganache for centers and sauce

Ingredients:

6 ounces Bittersweet or Semisweet Chocolate
1 cup Heavy Cream (Use 11 oz Cream if not using Wine)
2 Tbs. Butter Unsalted
3 oz Port Style Wine (DavenLore Dr. Davenport)
Chili Powder 1/8 tsp
Cinnamon 1/8 tsp
Cayenne Pepper 1/8 tsp (Optional, It’s what I would do!!)

Brownie Directions:

Preheat the oven to 300 degrees F. Butter and flour eight -6oz Ramekins.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining brownies ingredients and mix to combine.

Pour the batter into the greased and floured Ramekins- place frozen ganache ball in center of each one, and bake for 15-20 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted ½ in. from the edge should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to eat it right away, you should let it cool at least 5 minutes and top with vanilla ice cream and more ganache- don’t forget to serve with a glass of Port!!

Ganache Directions:

Chop chocolate into small pieces and place in a medium bowl. Heat cream until bubbles begin to appear around the edges (scalding); pour over chocolate. Let stand 5 minutes, and then stir until smooth. This is where you add wine if you choose, if not, this is where you put the spices in. Whisk in butter. Cool, stirring occasionally. When using this for the center of brownies, scoop cooled ganache with a 2oz scoop, roll quickly and freeze.

Chef Frank Magana