Mill Creek wine label
Mill Creek wine and food pairing

Brownies with Port Infused Cherries

Port -Chocolate frosting and port-soaked dried cherries transform the classic fudgy brownies into an elegant sophisticated dessert.


1/2 cup dried cherries, chopped

1/3 cup Mill Creek Port (#4739 is the actual name)

1 cup butter

2/3 cup unbleached all-purpose flour; and more for the pan

2 cups granulated sugar

4 large eggs at room temperature

1/2 pure vanilla extract

3/4 cup unsweetened natural cocoa powder

1/2 tsp. baking powder

1/2 tsp. table salt


In a small saucepan, bring the cherries and port to a boil over medium heat. Reduce the heat to low and cook for two minutes. Take the pan off the heat and let it cool to room temperature.

Heat the oven to 350 degrees, with the rack positioned in the center of the oven. Butter and flour a 9-inch square metal baking pan, tapping out any excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Stir in sugar followed by the eggs and the vanilla. Sift flour, cocoa powder, baking powder and salt. Stir in until the batter is smooth.Stir in the cherries along with any liquid that might remain in the pan.

Pour the batter into the prepared baking pan, smoothing it evenly. Bake until a tooth pick inserted into the center comes out with just a couple of moist clumps still clinging to it. This is about 40 minutes. Let the brownies cool completely before cutting.

For frosting; beat 1/4 cup softened butter with 3 cups of powered sugar and 1/3 cup of port. Beat until smooth. Spread on brownies once they are cool.


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